Balsamic Glaze

How to make homemade Balsamic Glaze or reduction in minutes with just one ingredient!

Balsamic glaze (also known as balsamic reduction) is so easy to make in your own kitchen. Balsamic vinegar cooks down and transforms into a much-loved condiment you can drizzle over anything. Chicken, fish, salad, pasta, bruschetta, steak, vegetables, fruit – the options are endless!

Turn any regular dish into something restaurant quality with a rich balsamic glaze.

Why This Recipe Works

With a good balance of sweet and tangy, balsamic glaze adds a deep, rich colour and flavour to any recipe. Whether you pop it on a salad or drizzle it over Italian Herb Bruschettait elevates every dish it touches. Make a large batch and store it in the refrigerator for when the craving hits. Once you try it, you'll be adding this reduction to everything you cook!

Ingredients

• Balsamic Vinegar: When reduced, it thickens and intensifies in flavor, offering a sweet and sour balance that enhances various dishes.
• Sugar: Adding sugar accelerates the reduction process and imparts additional sweetness.

Note: For full list of ingredients and measurements see recipe card at the bottom.

On the stove

1. Add Sugar If adding sugar, combine both into the pot and heat together.

1. Heat balsamic vinegar in a small pot or saucepan over medium heat.

1. Boilthen reduce heat to medium-low & let simmer, stirring occasionally, until the vinegar thickens and is reduced to about ½ cup (20 minutes). If simmering with sugar, it will take about 8-10 minutes to reduce.

1. Remove from heat and allow to cool completely before serving (about 15 minutes). It should be thick enough to coat the back of a spoon

You can put our Balsamic Glaze on Caprese Stuffed Avocado Stuffed Mushrooms Caprese Stuffed Balsamic Chicken or even Roasted Brussels Sprouts

Recipe FAQ's

Balsamic glaze is a thick, syrupy reduction made from balsamic vinegar and sugar. It's sweet, tangy, and good for drizzling over savory or sweet dishes.

Yes, you can reduce balsamic vinegar on its own. It will be slightly less sweet, but still thick and flavorful.

We don't recommend it, freezing will likely change its texture. Store in the fridge instead.

What you need

• 2 cups balsamic vinegar good quality
• 1/2 cup brown sugar optional

Method

1. Heat balsamic vinegar in a small pot or saucepan over medium heat.
2. 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.
3. Remove from heat and allow to cool completely before serving (about 15 minutes).