Homemade Balsamic Glaze Recipe

This post may contain affiliate links. If you make a purchase through links on this site, I may earn a commission.
Read my Privacy Policy.

Balsamic glaze is delicious stuff. It’s great to drizzle on things like salmon, chicken, and even roasted vegetables.

But if you buy it in the store, it comes with a ton of junky ingredients most people wouldn’t purposely set out to eat. So if you prefer your balsamic glaze a bit more natural, this two-ingredient glaze is the way to go.

It’s not hard to make, it just requires a bit of simmer time. But I promise, this is super simple.

What Is Balsamic Glaze?

Balsamic glaze is a thicker, more syrupy version of balsamic vinegar. It’s also slightly sweeter. It’s most often used as a condiment to drizzle over food as a finishing touch. A little of this stuff goes a long way.

Where Did Balsamic Glaze Originate?

Balsamic glaze can be traced back to certain regions of Italy. It’s traditionally made with regular balsamic vinegar, known as “Aceto Balsamico Tradizionale” that is typically aged for many years in wood barrels, much like wine. It is then prepared as a reduction until it becomes thicker and more like syrup.

Tips for Perfecting Your Balsamic Glaze

Getting The Consistency Right

Keep a close eye on your reduction as it simmers. The longer you cook it, the thicker it will become. You want it thick enough to coat the back of a spoon, while still being runny enough to pour. Keep in mind that it will continue to thicken a bit while it cools, so remove it from the stove just before it reaches that perfect glaze consistency. Once you’ve made this a few times, you’ll have the hang of it.

Flavoring Balsamic Glaze

You can add a few different things to your glaze, depending on how you plan to use it. This recipe adds a bit of honey, which adds a wonderful depth of flavor. But you can also add a pinch of crushed garlic or black pepper. Even a pinch of cinnamon or a small splash of vanilla extract can add fabulous flavor notes to this incredible condiment.

Watch The Heat

This needs to simmer low and slow. You will also need to stir this from time to time to make sure the honey incorporates into the vinegar instead of sitting at the bottom of the pot where it can burn over long simmering times.

How To Use Balsamic Glaze

Savory Dishes

Use balsamic glaze on roasted vegetables such as Brussels sprouts, carrots, or asparagus. Drizzle it over grilled meats such as steak, chicken, or pork. Add it to salads such as a Caprese salad, or add some to things like pizzas or flatbreads after cooking as a garnish.

Sweet Dishes

Balsamic glaze is wonderful drizzled over fresh strawberries, raspberries, or blueberries. It goes great over vanilla ice cream, panna cotta, or cheesecake. You can also keep it simple by using it over figs or peaches.

FAQs

How Do I Know When My Balsamic Glaze Is Ready?

It’s ready when it has reduced by at least half and is thick and syrupy and can coat the back of a spoon.

Can I Use Flavored Balsamic Vinegar To Make Balsamic Glaze?

Absolutely! Just keep in mind that if your vinegar is on the sweeter side, you may want to consider cutting the honey in half, or omitting it completely. Your glaze will still thicken as it reduces without the addition of honey.

What If My Glaze Is Too Thick?

T

If your glaze has simmered too long as is too thick, simply add a splash of more balsamic vinegar. Add enough to get to the consistency you like best. This is best done in the pot while it’s still simmering.

What If My Glaze Won't Thicken?

It will thicken, I promise. What you need is more time. This is not a fast process. Given enough time, it will thicken nicely for you. Just keep simmering…

About The Ingredients

Balsamic vinegar – This is just your standard, run-of-the-mill, balsamic vinegar. You don’t have to get fancy or buy expensive vinegar. Any balsamic vinegar will work.

Honey – While this is optional, I highly recommend it. The resulting flavor is warm and wonderful.

How To Make Balsamic Glaze

Collect and measure your ingredients.

In a small saucepan, combine the balsamic vinegar and your chosen sweetener. Place the saucepan over medium-high heat and bring the mixture to a gentle boil. Once it reaches a boil, stir well, and reduce the heat to low, and let it simmer. Stir occasionally to prevent burning.

Remove the pot from the heat, transfer it to a heat-safe container, and let the balsamic glaze cool. It will continue to thicken as it cools. Once cooled, you can store it in the refrigerator for up to a month.

Storage

Store your homemade balsamic glaze in a clean, airtight jar or bottle. Store it in the fridge for 2-4 weeks. Sometimes, it will last even longer, particularly because of the honey. But once you’ve gone beyond 4 weeks, check it each time before you use it to be safe.

Freezing

Freezing is not recommended for this.

Reheating

If you want it warm, reheat it in a pot on the stovetop. But be careful not to overheat it. Only warm it a bit. Don’t let it boil or even simmer. Stir continuously.

More Condiment Recipes

• Homemade Ketchup
• Homemade Mayonnaise
• Thai Sweet Chili Sauce
• Chinese Garlic Sauce
• Chipotle Aioli
• Tzatziki

SUBSCRIBE

Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox. Click here to sign up!