Balsamic Glaze

A homemade Balsamic Glaze recipe. Made with only one ingredient – vibrant and tangy balsamic vinegar. It’s reduced in a saucepan until it has thickened to a syrupy consistency, it’s acidity has mellowed and the sweetness has concentrated. It’s the perfect finish for a caprese salad and so much more! 

Flavor Concentrated Balsamic Reduction

The great thing about making this Italian staple at home is that you can make it sweeter as preferred and you can opt to make it thinner or thicker (depending on how long it’s reduced).

This balsamic reduction tastes fresher and it begins with an ingredient that is likely already in your pantry.

It’s so good you’ll want to eat it by the spoonful! It’s one of my favorite sauces and it compliments an endless list of dishes. Below are some ideas to get you started.

Ways to Use Balsamic Glaze

• Upgrade a caprese salad with it or another simple green salad, pair it with a good extra virgin olive oil.
• Spoon over toast (caprese or strawberry ricotta which are both pictured here, or bruscetta).
• Drizzle over a finished  pizza.
• Serve over ice cream (my favorite is over ricotta ice cream, vanilla or strawberry is great too).
• Pair with fruit (strawberries, peaches, mangoes, cherries, blackberries, apricots or plums) and sweetened whipped cream.
• Serve over chicken, beef or salmon.
• Top over a pasta salad.
• Upgrade vegetables with it. Steamed, roasted, sauteed, grilled or even raw vegetables.

What You Need to Make Balsamic Glaze

• All you need is a decent quality balsamic vinegar.
• Here I use 1 cup + 2 Tbsp.
• I recommend Mondari Federzoni brand here. It’s inexpensive, less acidic, has a great final taste, and thickens better than some brands.

How to Make a Sweeter Balsamic Reduction (for Desserts)

• If you want a sweeter balsamic glaze (to be used over desserts) I recommend that you add 2 – 4 Tbsp sweetener.
• Good choices are honey, maple syrup, granulated sugar or brown sugar.

How to Make Balsamic Glaze

1. Add balsamic vinegar to a small saucepan (I use a 1.5 quart saucepan). If using sweetener whisk it in with the balsamic vinegar.
2. Heat over medium-high heat and bring to a simmer. Once simmering reduce heat to medium-low.
3. Let simmer uncovered, stirring occasionally, until it has thickened slightly and reduces to a 1/4 cup, about 12 to 15 minutes.

Helpful Tips

• Note that it will thicken a little more upon cooling and to thicken further it can be refrigerated.
• Be careful that it’s not cooked too long or it will burn because of the natural sugars in it.
• How to tell when it’s done? When it’s done it should coat the back of a wooden spoon.
• You can also tell when it’s started to thicken up by the appearance. You’ll see a lot more small bubbles collectively coming to the surface near the end.

How Much Does it Make?

• This recipe makes about 1/4 cup.
• It reduces by a little over 3/4 to achieve a nice syrupy consistency.
• If you want a runnier glaze you can reduce to about 1/4 cup + 2 Tbsp.

How Long Does it Keep?

• This homemade balsamic glaze should keep well for up 1 week at room temperature or up to 3 months in the fridge.
• Store it in an airtight container.
• Bring to room temperature before using (unless you want it thick).

Can Recipe be Doubled?

• Yes recipe can be doubled you’ll just need to simmer it a little longer.
• You can also halve the recipe and the simmer time is reduced to about 8 to 11 minutes.

More Delicious Balsamic Recipes

• Asparagus Tomato and Feta Salad
• Balsamic Vinaigrette
• Balsamic Chicken
• One Pan Balsamic Chicken and Veggies
• Pear Salad

Print Recipe

Balsamic Glaze

Made with only one ingredient - vibrant and tangy balsamic vinegar. It's reduced in a saucepan until it has thickened to a syrupy consistency, it's acidity has mellowed and the sweetness has concentrated. It's the perfect finish for a caprese salad and so much more! 

Servings: 4 (1/4 cup)

Cook15 minutes minutes

Ready in: 15 minutes minutes

Ingredients

• 1 cup + 2 Tbsp balsamic vinegar, recommend Monari Federzoni

If making balsamic glaze for a dessert

• 2 - 4 Tbsp honey, maple syrup, brown sugar or white sugar

Instructions

• Add balsamic vinegar to a small saucepan (I use a 1.5 quart saucepan). If using honey whisk it in with the balsamic vinegar.
• Heat over medium-high heat and bring to a simmer. Once simmering reduce heat to medium-low.
• Let simmer uncovered, stirring occasionally, until it has thickened slightly and reduces to a 1/4 cup, about 12 to 15 minutes.
• Be careful that it's not cooked too long or it will burn, it should coat the back of a wooden spoon.
• Note that it will thicken a little more upon cooling and to thicken further it can be refrigerated.
• Store in an airtight container up to 1 week at room temperature or up to 3 months in the fridge.

Notes

• Note nutrition estimate does not include sweetener. It is for the plain glaze only and per 1 Tbsp.

Nutrition Facts

Balsamic Glaze

Amount Per Serving

Calories 63

% Daily Value*

Sodium 17mg1%

Potassium 81mg2%

Carbohydrates 12g4%

Sugar 11g12%

Protein 0.4g1%

Calcium 19mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Sauce

Cuisine: Italian

Keyword: balsamic glaze, balsamic glaze recipe, balsamic reduction, how to make balsamic glaze

Author: Jaclyn