Balsamic Glaze Recipe

Why You’ll Love This Recipe

Balsamic glaze is a rich, tangy-sweet reduction that elevates everything from grilled vegetables and meats to salads and desserts. With only two ingredients, it’s simple to make and far better than most store-bought versions. Its thick, syrupy consistency and deep flavor make it a must-have condiment in your kitchen.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

balsamic vinegarsugar (optional, typically brown sugar or honey)

directions

Pour the balsamic vinegar into a small saucepan and place over medium heat.

If using sugar, add it to the pan and stir to combine.

Bring the mixture to a gentle boil, then reduce the heat to low.

Simmer the vinegar, stirring occasionally, until it reduces by half or more and reaches a thick, syrupy consistency (about 15–20 minutes).

Remove from heat and let it cool slightly; it will thicken further as it cools.

Transfer to a jar or bottle for storage.

Servings and timing

This recipe yields approximately ½ cup of glaze from 1 cup of vinegar.Preparation time: 2 minutesCooking time: 15–20 minutesCooling time: 10 minutesTotal time: 30–35 minutes

Variations

Add a clove of garlic or a sprig of rosemary while simmering for an herby infusion.

Use honey instead of sugar for a floral sweetness.

Stir in a pinch of black pepper or chili flakes for a spicy twist.

Use white balsamic vinegar for a lighter color and taste.

storage/reheating

Store balsamic glaze in an airtight container in the refrigerator for up to 1 month.To reheat or thin the glaze, warm it gently in a saucepan over low heat or microwave for a few seconds, adding a splash of water if needed.

FAQs

What’s the difference between balsamic vinegar and balsamic glaze?

Balsamic glaze is a reduced, thickened version of balsamic vinegar, often sweetened and syrupy.

Do I have to use sugar?

No, it’s optional. The reduction process concentrates the vinegar’s natural sweetness, but sugar can enhance it.

How do I know when it’s ready?

The glaze should coat the back of a spoon and have a syrup-like consistency. It will thicken more as it cools.

Can I use flavored balsamic vinegar?

Yes, flavored versions like fig or raspberry can add unique taste profiles.

Why did my glaze turn bitter?

Over-reducing or using high heat can cause bitterness. Simmer slowly and gently.

Can I make it without cooking?

No, the glaze requires reduction to achieve the proper texture and flavor.

Is balsamic glaze gluten-free?

Yes, most pure balsamic vinegars are naturally gluten-free, but always check labels if you’re unsure.

Can I double the recipe?

Absolutely. Just make sure to extend the simmering time accordingly.

What can I use balsamic glaze on?

It’s great on roasted veggies, grilled meats, salads, caprese, strawberries, and even ice cream.

Can I freeze balsamic glaze?

It’s not recommended, as it may change texture. Refrigeration is best.

Conclusion

Balsamic glaze is a versatile and flavorful condiment you can whip up in minutes. Whether you’re drizzling it over savory dishes or sweet treats, its rich, tangy taste adds instant sophistication. Once you make it at home, you’ll never want to go back to the bottled version.

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