Add this sweet and tangy glaze to uplift and embellish almost any dish. This Balsamic glaze recipe is going to be one of your go-to staples using just one basic ingredient from your pantry and 15 minutes of your time.
Balsamic Glaze is an amazing accent to add to almost any store-bought or semi-homemade dish to make it even more delicious. It is super easy to make and keeps very well in the fridge when stored properly. You will love it on salads, vegetables, fruits, and meats like chicken or fish. In seasons like summer & fall, balsamic glaze is best used on Caprese Salad and Roasted Broccoli. (Try these recipes when you make your first batch of balsamic glaze.)
I hope you enjoy this post about the best balsamic glaze recipe.
What is Balsamic Glaze?
Balsamic Glaze, also known as balsamic reduction, is the result of reducing balsamic vinegar by half. This creates a glaze that continues to thicken as it cools.
Any sweetener can be used, such as honey or white sugar. This recipe uses brown sugar alongside balsamic vinegar. You can omit the sweetener if you want to splurge on a higher-quality brand of vinegar, like Colavita and Blazing Bella. And because of its high acidity content, when stored in a dry cool place, the vinegar can last nearly forever. You can spot high-quality balsamic vinegar by looking for the DOP or IGP seals and a short ingredients list. “Cooked grape must” should be either the first or second ingredient.
How to make Balsamic Glaze
This easy recipe will give you a homemade touch of tangy and sweetness to any dish. Here are the simple steps to get you started:
Add 1 cup of balsamic vinegar to a small saucepan on medium heat, and bring to a boil.
Reduce the heat to a simmer, stirring often, until the vinegar begins to thicken.
(Do not try to rush it by keeping a constant boil or higher heat. You will burn the vinegar; leaving an overwhelming burnt flavor.)
Once it reaches your desired consistency, remove the vinegar from the heat and pour it into a mason jar or air-tight container.
(A good stopping point is when the vinegar evenly coats the back of a spoon. Remember that the vinegar will continue to thicken as it cools. It will be much easier to transfer it while it’s hot and pliable—but be careful!)
Once you have completely cooled the vinegar, close its container and into the refrigerator.
(It can be stored in the fridge for about 3 to 4 weeks.)
Decadent Balsamic Glaze
Ingredients
- 1 cup balsamic vinegar
- 1 1/2 tbsp brown sugar
Instructions
- In a small saucepan, place the balsamic vinegar on medium heat, and bring to a gentle boil.
- Reduce the heat to a simmer, stirring often, until the vinegar begins to thicken.
- Once it reaches your desired consistency, remove the vinegar off the heat and carefully pour it into a mason jar or air-tight container.
- Once you have completely cooled the glaze, close its container and place into the refrigerator.
- It can be stored in the fridge for about 3 to 4 weeks.
Notes
- Do not try to rush it by keeping a constant boil or higher heat. You will burn the vinegar; leaving an overwhelming burnt flavor.
- A good stopping point is when the vinegar evenly coats the back of a spoon. Remember that the vinegar will continue to thicken as it cools.
- It will be much easier to transfer it while it’s hot and pliable—but be careful!