Balsamic Glaze Recipe (Balsamic Reduction)

This delicious sweet and tangy balsamic glaze (also know as balsamic reduction) is quick and easy to make with just two ingredients. Use it to elevate sweet and savory dishes and use it warm or cold.

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This deliciously sticky and rich balsamic reduction is an easy way to add flavor to all of your favorite foods. It’s super easy to make with just two ingredients and it’s ready to use in less than 10 minutes. Make a batch of this balsamic glaze recipe to drizzle over meats, salads, and even desserts!

What is balsamic glaze (balsamic reduction)?

Balsamic glaze, also called balsamic reduction, is essentially a reduction of balsamic vinegar. By simmering the balsamic vinegar in a saucepan, it is reduced down and thickened to a maple-syrup-like consistency. Additional sweeteners like honey or maple syrup can be added but even without the sweeteners, this homemade balsamic glaze will be sweet from the concentrated sugars in the balsamic vinegar.

The balsamic reduction glaze is very dark in color and has a sweet and deep intense flavor.

Balsamic vinegar is delicious by itself, but by reducing it, it intensifies the rich flavors and turns it into a thick and pourable balsamic sauce. The honey (or maple syrup) helps to balance out the acidity and it’s such an effortless way to add flavor to so many dishes.

Balsamic Reduction Ingredients

• Balsamic vinegar: Balsamic is an intensely rich vinegar with a touch of sweetness. Use high-quality vinegar, for example, those made in Modena in Italy are of the highest quality.
• Honey: Honey helps to thicken the glaze and add extra sweetness. You can easily make this reduction vegan by using maple syrup instead or omitting it altogether.

How to Make Balsamic Glaze or Reduction

• Add the balsamic vinegar and any sweetener to a small pot.
• Bring it to a boil, then reduce the heat and simmer for 10-15 minutes. Stir occasionally until reduced by half or until the sauce coats the back of a spoon. It will thicken more as it cools.
• Use immediately or store in a sealed container in the fridge.

How to store homemade balsamic vinegar glaze?

Once you have made the glaze, let it cool to room temperature and then transfer it to an airtight container and keep it in the fridge. It will keep well for a minimum of 2 weeks and up to 2 months.

Favorite Ways to Use It

This honey balsamic glaze has so many uses! You can use it on sweet and savory foods.

• Salads: It’s a great way to liven up salads, it’s a wonderful addition to a simple Caprese or strawberry spinach salad.
• Vegetables: I love to drizzle it warm over vegetables, like balsamic brussels sprouts, roasted carrots, or roasted potatoes.
• Protein: Brush it over baked chicken, salmon, and grilled steak.
• Desserts & appetizers: It’s great served over fresh strawberries, watermelon, and ice cream is always a crowd pleaser! It also makes an excellent addition to a cheeseboard.

Recipe Notes and Tips

• The sauce will thicken as it cools, if it thickens too much, you can stir in a little water to help loosen it up.
• If the sauce is too thin after cooling, you can heat it back up to thicken it up.
• Use a good quality balsamic vinegar for the richest flavors. Balsamic vinegar from Modena, Italy is of good quality and a great selection for making balsamico glaze.
• You don’t have to use any sweetener to make the balsamic reduction.
• Do not leave the saucepan unattended to avoid burning the glaze or overboiling.

More Easy Sauces and Dips

• Basil Pesto Recipe
• Thousand Island Dressing
• Avocado Crema

5 from 6 votes

Balsamic Glaze Recipe (Balsamic Reduction)

By: Neli Howard

CaloriesCals: 36

Protein:Protein: 1

Carbs:Carbs: 8

This delicious sweet and tangy balsamic glaze (balsamic reduction) is quick and easy to make with just two ingredients. Use it to elevate sweet and savory dishes and use it warm or cold.

Prep Time: 1 minute minute

Cook Time: 10 minutes minutes

Total Time: 11 minutes minutes

Servings: 8 servings

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Ingredients  

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• ▢ 1 cup balsamic vinegar
• ▢ 1-2 Tablespoon honey or maple syrup

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Instructions 

• Add the balsamic vinegar and any sweetener to a small pot.
• Bring it to a boil, then reduce the heat and simmer for 10-15 minutes. Stir occasionally until reduced by half or until the sauce coats the back of a spoon. It will thicken more as it cools.
• Use immediately or store in a sealed container in the fridge.

Notes

• The sauce will thicken as it cools, if it thickens too much, you can stir in a little water to help loosen it up.
• If the sauce is too thin after cooling, you can heat it back up to thicken it up.
• Use a good quality balsamic vinegar for the richest flavors. Balsamic vinegar from Modena in Italy is of good quality and a great selection for making balsamico glaze.
• You don’t have to use any sweetener to make the balsamic reduction.
• Do not leave the saucepan unattended to avoid burning the glaze or overboiling.

Nutrition

Calories: 36kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 7mg | Potassium: 36mg | Sugar: 7g | Calcium: 9mg | Iron: 1mg

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