Balsamic Glaze Recipe -3 Easy Steps (2024)

The unique taste of tangy, tart and sweet that defines this homemade balsamic glaze recipe can easily accompany any meal, snack, or dessert. With just 2 simple ingredients and 3 easy steps, you will want to make a large batch and keep it fresh in your refrigerator next to all of your favorite condiments.

Introduction

Do you enjoy those rich, dark drizzles of balsamic glaze?

If you do, making a delicious homemade balsamic vinegar glaze is one of the easiest and most impressive recipes to create in your kitchen.

With just two ingredients, namely balsamic vinegar and a sweetener, and a small investment of time, you have the opportunity to increase your enjoyment of everything from cheese to fresh fruit to roast meat and beyond.

Here’s what you need to know to create that deep intense flavor enhancer safely and easily at home.

Balsamic vinegar reduction vs. glaze

A balsamic reduction consists of cleverly simmering down balsamic vinegar to a more concentrated form. Hence the culinary term reduction.

A glaze also uses this cooking technique but includes a small amount of sweetener, which caramelizes to create a thicker consistency and a sweeter condiment. This seasoning enhances the flavors of meat, chicken, vegetables, and so much more.

Cheap vs. gourmet balsamic vinegar

Choose a good quality, mid-range balsamic vinegar that you can easily find online or in your local grocery store to make this glaze. If you want to get more particular, purchase a few varieties and taste test them before you begin the reduction process. You might like to choose a sweeter vinegar for the glaze and leave the tangy options for other uses.

You really do not need the highest quality balsamic vinegar, which would be the traditional balsamic vinegar of Modena (also referred to as liquid gold), to make this delicious glaze.

That being said, if you opt for the cheaper brands of vinegar, you may end up with one that has high water content. You can definitely simmer it for a longer period, but it is a little bit more time-consuming that way. In addition, the total yield might be affected and you may not get as much balsamic glaze as planned.

Ingredients

The two simple ingredients for this glaze recipe consist of balsamic vinegar and a sweetener.

Options for sweeteners include:

• White sugar
• Brown sugar
• Honey
• Maple syrup
• Unique options like agave nectar, molasses, or Monk fruit

Start with 1 cup of balsamic vinegar and 2 tablespoons of brown sugar. It is easy to adjust the level of sweetness by adding more as you go along if desired.

How to make balsamic glaze in 3 easy steps

Step #1: Combine ingredients

Whisk the balsamic vinegar with the sweetener in a small saucepan. Place it over medium heat on your stovetop.

Step #2: Simmer to reduce

Bring the liquid mixture to a gentle simmer in the saucepan. Keep whisking every few minutes. Allow it to reduce slowly until it coats the back of a spoon. This usually takes about 15 minutes. If you let it boil at first, turn down the temperature promptly to prevent it from burning.

Step #3: Cool before serving

Cool the balsamic vinegar glaze sufficiently before serving it. If you intend to use it as an ingredient in a recipe that still has to cook, you can spoon it on when it is still hot. It is essential to cool it all the way if you want to store it properly in the refrigerator (refer to details below).

Tips

• Turn on your kitchen range hood as the fumes are very unpleasant if inhaled.
• Use this recipe as a guideline. As every individual has their own unique sense of taste and preferences, feel free to experiment with different amounts and types of sweeteners.
• Resist the urge to increase the heat to speed up the process. Instead, maintain a slow simmer throughout the reduction process to get a perfect glaze.
• If you use granular or brown sugar, you do not have to worry about dissolving it. That will happen easily during the heating and reduction process.
• Two important factors that will affect the total reduction time are the size of your saucepan and the type of sweetener used. As a result, look for visual cues to determine when your glaze is ready (details in the next section).

How do I know when it is done?

The amount of time you need to simmer this glaze depends on a few factors. The initial amount of balsamic vinegar, the type of sweetener, and the size of your saucepan are all contributing factors.

Instead of focusing on a time, look for visual cues, like consistency, to determine when your glaze is done. More specifically, look for a thick syrupy texture and one that lightly coats the back of a metal spoon.

You also want to reduce the balsamic vinegar, so you have up to half of the original volume left. Transfer the glaze from the saucepan to a jar upon completing the recipe as the residual heat from the pan may continue to thicken it.

How to store

Once the glaze is done, transfer it to a sterile mason jar or a squeeze bottle and allow it to come to room temperature. Refrigerate for up to 2 weeks.

How to use balsamic glaze

Now that you have created this wonderful condiment, here are some suggestions on how to use it. The following ideas are just a few to get you started. Use them for inspiration to try new food combinations.

Glazed carrots, turnips, and beets: Root vegetables naturally get sweeter when roasted to perfection. When you add a drizzle of a homemade balsamic vinegar glaze, the flavors mingle into something truly exceptional. Consider mixing the vinegar glaze with garlic, pepper, and a splash of Worcestershire sauce for a totally different flavor experience.

Roast Beef and Vegetables: For an incredibly hearty meal perfect for cold weather evenings, pour balsamic vinegar glaze on beef and vegetables. The sweetness counteracts the savory goodness of the entire meal. This goes especially well with richer and more flavorful types of sweeteners like brown sugar and molasses.

Fresh fruit and/or vanilla ice cream: Have you considered spooning tangy balsamic vinegar glaze over dessert? The contrast between the light sweetness in fresh fruit or the creamy goodness of ice cream with this delicious condiment creates a palate-pleasing impact after a delicious meal. A great example is balsamic strawberries.

Pizza garnish: For a unique and unforgettable taste experience, try drizzling a few tablespoons of balsamic glaze on your salad pizza. It really is the perfect addition!

Recipe inspiration

I can still remember the first time I tasted balsamic glaze. It was well over 40 years ago, in a local restaurant. I was not impressed.

Let me explain.

I grew up Italian, with simple, homemade meals.

One of my favorite foods is aCaprese salad -vine-ripened tomatoes, hand-torn fresh basil leaves, and generous slices of mozzarella cheese drizzled with the best extra virgin olive oil seasoned simply with salt and pepper. This was and still is, to this day, my preference for this simple Italian salad.

Imagine my surprise when I received my favorite salad drenched with a thick dark glaze. Needless to say, I was intrigued but not impressed. I loved the glaze, but not on my Caprese.

A quick search on google images will provide you with endless photos of Caprese salads (and more) drizzled with copious amounts of this condiment.

In my humble opinion (according to my taste buds and my Italian upbringing), as appealing as it may look and contrary to the opinion of many, the Caprese salad is absolutely perfect as is. It does not need any balsamic vinegar, glaze, or reduction.

As I always say, tastes are very subjective.

This is just my personal appreciation and preference for this iconic Italian salad.

As always, I encourage you to experiment and decide for yourself.

Depending on the amount of sugar or other sweeteners you include, balsamic vinegar glaze is a low-calorie, natural alternative to prepared sauces and store-bought dressings. Its versatility and amazing flavor will quickly make it a favorite in your household.

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★★★★★ If you have made this balsamic glaze, I would love to hear about it in the comments below and be sure to rate the recipe!

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