Balsamic Glaze (Balsamic Reduction)

WHAT IS BALSAMIC GLAZE?

Balsamic glaze or balsamic reduction (two names for the same Italian condiment) is simply balsamic vinegar slowly boiled down to a syrupy consistency. You can add sugar, brown sugar or honey to the vinegar to make the glaze sweeter. Balsamic reduction is very intense in flavor and can be drizzled on salads, bruchetta, roasted vegetables and much more.

BALSAMIC GLAZE INGREDIENTS

This section explains how to choose the best ingredients for balsamic reduction, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these balsamic glaze ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Balsamic Vinegar: Use your favorite or any high quality balsamic vinegar for this recipe. It is important that the vinegar has a good flavor to begin with. Boiling it down only intensifies the original taste.
• Brown Sugar: Brown sugar contains molasses and therefore adds extra flavor to the balsamic reduction. You may also substitute honey or omit the sweetener completely if you prefer.

INSTRUCTIONS

This section shows how to cook balsamic glaze on the stovetop, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

COMBINE INGREDIENTS: Combine sugar and vinegar in a small sauce pan over medium heat. Stir together well.

🔴 TIP: Keep your kitchen ventilated, because the fumes from the balsamic vinegar can be strong. Use your kitchen fan to vent the fumes while cooking or open a window.

COOK: Bring the liquid to a low boil. Reduce heat to medium-low. Stir occasionally and simmer for 25-30 minutes or until it has reduced to about ½ cup.

🔴 TIP: Cook slow and low, do not increase heat to make it cook faster. You do not want to burn the glaze.

COOL AND STORE: Let cool completely. Store in an airtight container in the refrigerator. It should have the consistency of maple syrup. Store in an airtight container in the refrigerator for up to 1 month.

STORAGE TIPS

Refrigerate: Store homemade balsamic glaze in an airtight container (we recommend a glass jar) in the fridge for at least a month.

Freeze: We do not recommend freezing balsamic reduction. Freezing might change the flavor profile of the glaze. It lasts quite long in the fridge anyway, so there is no real need to freeze it.

WHAT TO SERVE WITH BALSAMIC REDUCTION

Balsamic glaze is very versatile and can be used in many different ways. Our absolute favorite way of using balsamic reduction is to drizzle it on fresh caprese salad. It also enhances the flavor of caprese stuffed chicken breasts and portobello mushrooms, caprese chicken thighs and caprese pizza.

It also tastes extra scrumptious on bruschetta, Italian salad, pasta pesto salad, greek salad and antipasto tortellini salad.

Aside from salads, balsamic glaze also compliments most cooked vegetables. We especially love it with our air fryer carrots.

MORE CONDIMENT RECIPES

If you love love this balsamic glaze then you’ll also enjoy our lemon dill vinaigrette, cilantro lime sour cream, homemade tartar sauce or pesto.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking balsamic glaze.