Homemade Balsamic Glaze is ridiculously easy to make and so versatile. We love it on Berry Goat Cheese Salad, steak, chicken, Caprese Salad, or drizzled over fresh fruit.
Just like our Strawberry Sauce, silky Caramel Sauce, and Pesto, this Balsamic Reduction proves that homemade condiments are best!
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What is Balsamic Glaze?
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. It is very dark in color and has deep concentrated flavor.
Ingredients for Balsamic Glaze:
This recipe makes about 1/3 cup balsamic reduction. It is easy to scale up or down. If doubling the recipe, it will take slightly longer to reduce. If cutting the recipe in half, it will cook faster.
- 1 cup balsamic vinegar
- 1/2 Tbsp honey, or sugar (optional)
What Type of Balsamic Vinegar is Best?
Buy the best quality balsamic vinegar you can find. Balsamic vinegar of Modena is made in Italy and a great choice. (look up flavor profiles of balsamic vinegar)
Is Honey Necessary in Balsamic Glaze?
Adding sweetness is completely optional. As the vinegar boils down, it concentrates and has a natural sweetness. When I’m making a Caprese salad, I prefer a balsamic glaze that is less sweet, while I do like it slightly sweeter for fruit salads. We found that using 1/2 Tbsp honey or sugar is just right for both sweet and savory recipes.
How to Make Balsamic Glaze:
- Pour 1 cup balsamic vinegar into a saucepan and add 1/2 Tbsp honey (if using).
- Bring to a low boil, then reduce heat to keep at a simmer for 12-15 minutes.* Stir occasionally until reduced by half and lightly coats the back of a spoon. It will thicken more as it cools.
*Reduction time depends on the surface area of your saucepan – a larger saucepan will reduce faster.
How to Fix Balsamic Reduction that is too thick?
If you overcook the glaze and it ends up too thick, you can heat and thin it out with a little water. Keep an eye on the glaze especially in the last few minutes of cooking. If you burn it, you won’t be able to salvage it.
What to Serve with Balsamic Glaze:
We use balsamic glaze most often over our Arugula Salad but here are some additional ways to use balsamic reduction:
- Any kind of “Caprese” style recipe (tomatoes, fresh mozzarella, basil)
- Drizzled on Caprese Crostini
- Over vanilla ice cream
- Drizzled over a platter of berries or fresh peaches
- On Strawberry Bruschetta
- Over roasted vegetables
- As a finishing touch for pizza
- On grilled chicken or steak
How to Store Balsamic Glaze:
Balsamic glaze keeps really well. Transfer to a mason jar or air-tight container, let cool to room temperature then refrigerate for 3 to 4 weeks.
More Italian Recipes to Discover:
- Arancini – cheese-stuffed rice balls
- Roasted Pepper Bruschetta – incredible flavor!
- Zuppa Toscana – a restaurant copycat recipe
- Lasanga – cheesy, beef and so saucy
- Chicken Tetrazzini – an Italian cheesy pasta bake
- Affogato – irresistible coffee ice cream
Watch Natasha Make Balsamic Glaze:
I hope this easy Balsamic Glaze recipe becomes a new favorite for you. Here is a quick tutorial on how we make balsamic glaze. We used it on our Caprese Salad to really amp up the flavor of the salad. Let me know in the comments how you love to serve it.
Balsamic Glaze
Author: Natasha of NatashasKitchen.com
Homemade Balsamic Glaze is ridiculously easy to make and so versatile. We love it on salad, steak, chicken, or drizzled over fresh fruit.
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Cook Time: 15 minutes mins
Total Time: 15 minutes mins
Ingredients
Servings: 8 people
Instructions
Pour 1 cup balsamic vinegar into a saucepan and add 1/2 Tbsp honey (if using).
Bring to a low boil, then reduce heat to keep at a simmer for 12-15 minutes.* Stir occasionally until reduced by half and lightly coats the back of a spoon. It will thicken more as it cools. Transfer to a mason jar or air-tight container, let cool to room temperature then refrigerate for 3 to 4 weeks.
Notes
*Reduction time depends on the surface area of your saucepan - a larger saucepan will reduce faster.
Nutrition Per Serving
32kcal Calories7g Carbs1g Protein7mg Sodium36mg Potassium6g Sugar9mg Calcium1mg Iron
- Full Nutrition Label
- Nutrition Disclosure
Nutrition Facts
Balsamic Glaze
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course: Condiments, Dressing, Sauce
Cuisine: Italian, Mediterranean
Keyword: balsamic glaze
Skill Level: Easy
Cost to Make: $
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
To make a glaze, you only need that one ingredient: balsamic vinegar. Many recipes call for an added sweetener of some sort — usually sugar or honey. Cooking it down with those additions helps it cook faster while adding a hint of flavour to the glaze.
What is difference between balsamic vinegar and balsamic glaze? ›
Balsamic vinegar relies on the traditional ageing method, allowing time and nature to weave their magic. Balsamic glaze, however, takes a shortcut by infusing additional flavours and rapidly reducing the liquid to create a more concentrated product.
Do you need to refrigerate balsamic glaze after opening? ›
A: Hi, Thank you for your interest in our Monari Balsamic Glaze. This product does not need to be refrigerated after opening. If you like your glaze chilled it may be stored in the refrigerator. This is personal preference.
Is balsamic vinegar glaze healthy? ›
Healthy Digestive System:
Acetic acid, which comprises probiotic bacteria strains, is the principal active ingredient in balsamic glaze. These probiotics aren't just good for preserving food, they can also help with digestion and intestinal health.
Why is balsamic glaze so expensive? ›
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.
Can you eat too much balsamic glaze? ›
Consuming balsamic vinegar daily in moderate amounts is generally safe and can even be part of a healthy diet. However, like any condiment, moderation is key. Balsamic vinegar's intense flavor means a little goes a long way, so avoid overusing it.
What can I use if I don't have balsamic glaze? ›
For every 1 Tbsp. balsamic vinegar, substitute 1 Tbsp. cider vinegar or red wine vinegar plus ½ tsp. sugar.
What do you put balsamic glaze on? ›
Some of my favorite ways to serve it are with Gorgonzola cheese and green onions; on pasta, portobello mushrooms, or grilled beets and carrots; with salmon or pork; or as a dressing on a salad with toasted nuts, dried cranberries, or fresh strawberries.
How long does homemade balsamic glaze last? ›
I like to store my homemade balsamic reduction in a small glass jar. If you don't use it all the day it's made, you can refrigerate it and keep it for up to one month.
When should I throw out balsamic vinegar? ›
We can say that aged balsamic vinegar has an indefinite shelf life. However, it would be convenient to use the product once opened, within two to three years, and the one that has yet to be opened, within five years. After that time, its color may change, and the flavor will no longer be as bright and fresh as before.
If you see any more substantial changes in the vinegar's texture or visible signs of mold, then you should definitely throw it out and get a new bottle. Note that the smell and taste of balsamic may become less pungent and more subtle over time, especially if the bottle has been open for months or years.
Is there alcohol in balsamic glaze? ›
Balsamic Vinegar of Modena does NOT contain alcohol.
Thus, it is better to avoid the consumption of this product.
Does balsamic glaze raise blood sugar? ›
Balsamic vinegar helps regulate blood sugar when eaten as part of a meal. One review that examined the scientific effects of vinegar found that balsamic vinegar has an antiglycemic impact when consumed, meaning a person's blood sugar will spike less drastically after a meal.
Is balsamic vinegar good for high blood pressure? ›
Heart health and blood pressure
Balsamic vinegar can reduce the concentration of triglycerides and total cholesterol in the body; these have been linked to heart attacks and stroke. Also, due to its low saturated fat content, balsamic vinegar is believed to enhance heart health and reduce high blood pressure.
Can diabetics eat balsamic vinegar? ›
Diabetes Management
Balsamic is one of several types of vinegar thought to limit spikes in blood glucose levels. One study suggests that, if taken in moderation prior to eating, vinegar can help people with type 2 diabetes better manage their blood sugar.
What can I substitute for balsamic glaze? ›
For every 1 Tbsp. balsamic vinegar, substitute 1 Tbsp. cider vinegar or red wine vinegar plus ½ tsp. sugar.
Is balsamic glaze inflammatory? ›
Studies have suggested that balsamic vinegar may have anti-inflammatory properties that can help reduce the risk of chronic disease. One of the key components of balsamic vinegar is polyphenols, which are antioxidants that can help protect the body against oxidative stress and inflammation.
Why does balsamic glaze have a lead warning? ›
Balsamic vinegar, red wine vinegar, indeed grapes, and other agricultural products can often contain minute amounts of lead, a naturally occurring element found in small amounts in the earth's crust and sometimes in soil near roadways exposed to leaded fuel from the 20th century.
Does balsamic glaze taste like vinegar? ›
The taste of Balsamic Vinegar is intense, sweet and sour, lingering, aromatic and when it's aged, it has complex flavours given by aging in barrels. The one of Balsamic Glaze is sweet, slightly sour, mushy and flat.
