A balsamic reduction is a sweet and tangy glaze that will immediately elevate any dish. Thisbalsamic glaze recipefollows the easy steps to making this descendant glaze. Use the glaze in a variety of dishes for a delicious twist. Oh, and did I mention you only need two ingredients?
Balsamic glaze is a crucial component to making aneasy caprese bruschetta, or even drizzle over roasted vegetables likeroasted brussels sprouts; the possibilities are truly endless!
What is Balsamic Glaze?
Balsamic glaze is simply a reduction of balsamic vinegar. Balsamic vinegar is a brown vinegar with rich, complex flavors.
Known for its feature in theiconic caprese salad, a balsamic glaze will compliment a large variety of dishes. This homemade balsamic glaze recipewill take you through two easy steps to making your balsamic reduction. You’ll be amazed at how quick and easy this recipe truly is: it requires less than 15 minutes of total cooking time!
Why You’ll Love This Recipe
Easiest glaze ever.Just two ingredients and two steps for the most tasty glaze.
It adds so much flavor.The presence of this glaze will elevate any dish you add it to.
Versatile.Add this glaze to salads, sandwiches, and even pizza!
Keeps well.Make a large batch and refrigerate for up to two weeks.
Ingredients for Balsamic Glaze
There are just two ingredients to make the homemade reduction!
Balsamic vinegar –any brand will do, but Modena is our favorite.
Brown sugar –balances the acidity by adding sweetness.
How to Make Balsamic Glaze
The most simple instructions ever:
Whisk together balsamic vinegar and sugar in a small bowl. Proceed to pour into a saucepan.
Bring the pan to a soft boil and simmer on low-medium heat until it reduces by half. It will take you approximately 12 minutes. Allow the reduction to cool completely before using or storing.
Be cautious when cooking the reduction, as overcooking will make the glaze hard. You want it to reach a consistency where it’s thickened but still slightly running off the spoon. It will thicken even more as it cools.
Serving Suggestions
Sandwich:Drizzle this glaze onto abreakfast croissant sandwichfor a sweet and savory melody.
Salad:Balsamic glaze is essential when making aclassic caprese salad, but it is also delicious when featured on aspinach salad with strawberriesor drizzled overtomato burrata salad.
Toast:Feature this glaze on youravocado toastfor an incredible breakfast toast.
Pizza:A light drizzle of balsamic glaze tastes unbelievable on achicken flatbread pizza.
Recipe FAQs
Can I make this glaze without sugar?
You can make this glaze by just reducing balsamic vinegar! However, the result is a lot more acidic.
Can I use honey for balsamic glaze?
You can use any sweetener for this glaze instead of the brown sugar. Some great options include honey or maple syrup.
Is balsamic glaze sweet?
The glaze is slightly sweet; however, the acidity in the vinegar pairs perfectly with the sugar. The result is a glaze that isn’t overwhelmingly sweet. If you want a really sweet glaze, we suggest adding more sugar.
Storage.Store the cooled glaze in a clean glass jar in the fridge and refrigerate for up to 3 weeks.
Freeze.We don’t recommend freezing this glaze.
More Sauces and Dressings to Try:
If you enjoyed this balsamic glaze recipe, be sure to try our other popular condiments and sauces:
Homemade Tzatziki Sauce
Homemade Teriyaki Sauce
Spicy Mayo Sauce Recipe
Hibachi Ginger Sauce
Avocado Ranch Dressing
If you tried thisBalsamic GlazeRecipe or any other recipe on my website, please leave astar ratingand let me know how it went in thecomments below– we appreciate it!
Balsamic Glaze Recipe
Author: Valentina
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5 from 5 votes
All you need is two ingredients to follow this easy balsamic glaze recipe. Get a rich and complex balsamic reduction, perfect for drizzling over your favorite sandwich or a tasty salad.
I made this recipe and I’m obsessed! Literally! I bought a new, large bottle balsamic the next day so I can have several cups on hand daily. I’m trying to eat healthier and my fav breakfast, lunch, and dinner is having whole grain toast, fried over-easy egg, sliced avocado and tomato with a drizzle of the glaze! It’s Devine! Now my husband wants it on his eggs too! So easy and so delicious!
Reply
Valentina’s Corner
That’s wonderful, I always make a double portion so I have the glaze in the fridge available. We have so many different ways to use the glaze if you’ll search for it. Thanks so much for visiting our online kitchen.
Reply
Beth Purdy
very good. I made it as written because I had never had it before. It’s definitely a keeper. 😊
Reply
Valentina’s Corner
This glaze is so delicious on so many different recipes. I always make a double portion and just keep it refrigerated.
Reply
Lisa
how long can ot ne stored in the fridge afterwards?
Reply
Valentina’s Corner
This will stay refrigerated up to three weeks, Lisa. So, double or triple the portion and enjoy. 🙂
Bring to a rapid simmer over medium heat, then reduce to medium-low and cook at a low bubble, stirring occasionally, until thickened, about 15 minutes. You'll know it's ready when it coats the back of a metal spoon. Remove from the heat and let cool (it will continue to thicken).
Balsamic glaze is also called a “balsamic reduction.” It is essentially a reduction of balsamic vinegar. Additional sweeteners like honey or sugar can be added. The balsamic vinegar is simmered in a saucepan until it has reduced down and thickened to a maple-syrup consistency.
The vinegar won't thicken immediately! Reduce to ½ or ⅓ cup and then allow to cool. It will continue to thicken as it cools. Don't cook for too long because you're worried that it isn't reducing.
Why Did My Balsamic Reduction Turn Hard? If you reduce the vinegar too much, it will harden when it cools. Next time, try reducing the cook time. If you need to salvage hardened balsamic reduction, you can reheat it with a bit of water to thin it out.
This is not the most precise method, but for many recipes it doesn't matter if you guesstimate your reduction. All you have to do is tilt the pan when you first begin reducing the liquid so that you have a starting point, then keep tilting it at regular intervals to see how far it has reduced.
Since the reduction also contains acid, anything that could have been oxidized has already oxidized. Therefore a balsamic reduction should last pretty much forever. You might want to seal it up to keep bugs from getting in it, but other than that, it should be stable for years.
It takes 12 years to make the best, aceto balsamico tradizionale (traditional balsamic vinegar), and at least 25 to make the finest, extra Vecchio. Because of traditional balsamic vinegar's painstaking artisanal production process, supplies are limited, and it tends to be rather pricey.
In that case, you can use cornstarch and arrowroot powder as a thickening powder. These make excellent options for thickening agents. Start by mixing one tablespoon with an equal part of cold water to create an arrowroot or cornstarch slurry.
Crystallization is due to the rearrangements of the α-d-glucose monohydrate molecules; while, jamming is caused by the crowding of amorphous long-living colloids of unidentified substances that eventually separated into a space-limited solid-like phase or into a gel network spanning the available volume.
This versatile vinegar may enhance skin health, support healthy weight maintenance by increasing satiety, promote digestive health, lower blood pressure and improve blood sugar control. However, overconsumption may damage tooth enamel and lead to acid reflux or heartburn.
Add 1 cup of balsamic vinegar to a small saucepan and bring it to a boil. Then, reduce the heat and simmer, stirring often so that the vinegar doesn't burn, until the vinegar thickens. The exact timing will depend on how thick you want your balsamic reduction to be.
Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced to about 1/2 cup (about 20 minutes). It should be thick enough to coat the back of a spoon.
Mother of vinegar is a biofilm composed of a form of cellulose, yeast, and bacteria that sometimes develops on fermenting alcoholic liquids during the process that turns alcohol into acetic acid with the help of oxygen from the air and acetic acid bacteria (AAB).
Traditional balsamic vinegar is very tightly regulated and is only made in two locations in Italy: Reggio Emilia and Modena. A special certification agency oversees the entire vinegar-making process, which takes 12-25 years from start to finish.
While refrigeration after opening is required for many pantry staples, it is not necessary for balsamic vinegar. Putting the balsamic vinegar in the fridge can potentially cause condensation to form on the inside of the bottle, diluting the flavor.
Often you have confused the texture of aged Balsamic Vinegar with the texture of Balsamic cream. Both look thick. Actually the real aged Balsamic Vinegar is thick, while the cream is not thick, but viscous. In fact, viscosity indicates the greater or lesser ease of flow of a liquid.
Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.
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