This Balsamic Glaze recipe, aka balsamic reduction, is the perfect addition to your dinner table. It’s as versatile as salt & pepper! Add a drizzle of this perfectly balanced sweet and tangy glaze to take your culinary creations to the next level.
Who knew just two ingredients could create such a drool-worthy condiment that you’ll want to put on everything? I haven’t been able to stop using this delicious glaze since I whipped it up.
You can use it as a finishing touch to anything from steak or chicken to salads and fresh fruit. I even like to treat myself like royalty by drizzling this balsamic glaze on my mid-day cheese and crackers snack. I’m sure you already have everything you need to make this simple recipe. It’ll be done faster than if you ran to the store to buy a bottle of pre-made glaze!
Get ready for, possibly, the easiest recipe you’ve ever made. This ingredient list is so small you might miss it! Keep scrolling for the full recipe and ingredient amounts.
- Balsamic vinegar – Find yourself a nice, good quality, traditional variety of balsamic.
- Brown sugar – You can substitute brown sugar with 3 tbsp of honey or maple syrup.
Can I Make Flavored Balsamic Glaze?
This recipe is so simple, you can switch it up and create a different beautiful flavor every time you make it! To flavor your balsamic glaze, add your flavoring ingredient(s) in step 1 with the balsamic vinegar and sugar. Remove the pieces or pour the glaze through a sieve once it’s done thickening.
- 1-2 cloves garlic
- Fresh herbs such as rosemary, thyme, basil, oregano.
- Hot peppers, dried or fresh
- Citrus peel such as orange or lemon
- Berries or cherries
You can also mix in liquid flavors. Pomegranate juice, truffle oil, or espresso would be amazing! Keep in mind you may need to reduce a bit longer with added liquid.
How to Make Balsamic Glaze
- Reduce the glaze: Add the balsamic vinegar and sugar to a small saucepan over medium heat. Stir constantly until the sugar dissolves. Bring the heat down to low and simmer until reduced by half, about 15-20 minutes. Let it cool full before storing.
That’s it! You can’t find an easier recipe than this. It’ll turn any meal into a gourmet experience!
How Do I Know When My Glaze Is Done?
Use a metal spoon to test your glaze. It should coat the back of the spoon easily, and pour off it with the consistency of warm honey. ‘
This, of course, can be changed based on your personal preference. You can take the reduction off the heat sooner if you like a thinner glaze, or you can leave it on longer for a thicker consistency. Make sure to be stirring regularly to make sure the glaze doesn’t burn.
How To Store It
Transfer your glaze to a jar or sealable bottle and store it in the fridge. It’ll last you 3-4 weeks. If you’ve added any extra flavors, keep an eye on it as they may affect how long the glaze can be stored.
What To Use It
This glaze can be kept simple served alongside a charcuterie board, drizzled over caprese salad, or some fresh strawberries. It’s a great way to amp up your favorite fresh bites.
Give some of these recipes a boost with your homemade balsamic glaze!
- Mini Caprese Salad Bites
- Roasted Brussels Sprouts
- Bruschetta Salmon
- Caprese Chicken
- Zucchini Boats
- Chicken Pesto Caprese Pasta
- Duck Confit
- Cheesy Chicken Fritters
- Balsamic Pork Loin
- Avocado Tomato Salad
More Homemade Recipes To Try:
- Marinara Sauce
- Moroccan Spice Blend
- Enchilada Sauce
- Taco Seasoning
- Teriyaki Sauce
- Homemade Pesto
- Chimichurri Sauce
- 1 cup balsamic vinegar
- 1/4 cup brown sugar, packed
- Add the balsamic vinegar and brown sugar to a small saucepan and mix over medium heat, stirring constantly until sugar has dissolved.
- Bring to a boil then reduce the heat to a low. Continue simmering until the glaze is reduced by half, should take about 15 to 20 minutes.
- Glaze is done when it coats the back of a spoon. Let it cool, then transfer to a jar with lid. Store in the fridge.
- Transfer your glaze to a jar or sealable bottle and store it in the fridge. It’ll last you 3-4 weeks. If you’ve added any extra flavors, keep an eye on it as they may affect how long the glaze can be stored.