It’s so easy to make balsamic glaze that there’s no reason to purchase it from the store. Use it on a caprese salad or drizzle it over your favorite meat. It’s delicious on fish, pork chops, chicken, and many other savory dishes. We also like it on some desserts, like ice cream.
Homemade Balsamic Glaze
This glaze is also known as a balsamic reduction recipe. We like for it to have the consistency of a high quality maple syrup.
However, if you like it thinner or thicker, you can get your preferred results. For a thinner glaze, remove it from the heat sooner. For a thicker glaze, leave it on the heat a couple of minutes longer.
Although you can get a bottle of balsamic glaze, it’s much more cost effective to make it yourself. It’s easy to make, so why not?
There are different ways to make balsamic glaze. You can make it separately and drizzle it over the food. Or you can make it as you cook the food, like I did with this balsamic glazed zucchini.
The intense flavor can perk up any food. And the syrup-like consistency adds texture.
This recipe for balsamic glaze is one of the easiest ways to add flavor to quite a few dishes. Here is what you’ll need:
- Balsamic vinegar
That’s the full list of ingredients and all you need to make this glaze. However, if you want extra sweetness, you can add a little bit of brown sugar. I have even more alternative options listed below.
For exact measurements of each ingredient and full instructions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
I usually recommend getting the best balsamic vinegar you can find. However, not all grocery stores carry a variety of brands.
This time, I used the store brand, which is actually a good balsamic vinegar. Use whatever you can find.
As is the case with every item, the higher quality of balsamic vinegar the better the glaze. And there are many different grades of balsamic vinegar. The high quality version will cost more, but it’s often worth it.
If you want to impress others but can’t find it in your grocery store, order it online. Of course, this requires a bit of advanced planning.
Balsamic vinegar has become one of the many pantry staples in my kitchen because it’s so delicious.
How to Make an Easy Balsamic Glaze
You’ll need a small saucepan and a spoon for stirring and scooping.
First, pour the balsamic vinegar into the saucepan over medium heat.
After the vinegar comes to a gentle boil, stir the vinegar.
Allow it to boil for 1 minute. Turn the heat down to medium-low.
Simmer vinegar for 20 to 30 minutes to reduce the liquid through evaporation.
The reduction of liquid forms the glaze. If you’re cooking with gas, test it after it simmers for 10-15 minutes. I’ve found that gas sometimes cooks hotter than electricity.
Test the thickness of the glaze by inserting the spoon. The glaze should coat the back of the spoon.
Keep a close eye on the glaze as it thickens, or it will become a burnt mess.
As soon as it reaches your desired thickness, remove the glaze from the heat and allow it to cool to room temperature.
2 cups of balsamic vinegar delivers about 1/2 cup of balsamic glaze.
You may use it immediately or pour it into an airtight container. I used a clean glass jar that I labeled.
Store it in the refrigerator for up to a week. So next time I need extra flavor on something, it’s ready to drizzle.
Other Ingredients You May Add
If you want extra flavors in your homemade glaze, you can add other ingredients. I like the blend of natural sweetness with the tangy flavor of vinegar, but you might want it sweeter.
Or you might even want to add something savory. Regardless of what you add, you only need simple ingredients to add even more flavor.
Here are some other ingredients you may want to try:
- A bit of sugar (white granulated sugar or brown sugar)
- Agave nectar
- Corn syrup
- Artificial sweetener
- Mustard seed
- Dijon mustard
- Black pepper
What to Serve with Balsamic Glaze
This glaze is good with so many different foods, including fresh fruit, cheese, salads, meat, vegetables, and even dessert.
Here are some we enjoy:
Brussels sprouts – Elevate the flavors of the vegetable to a whole new level of deliciousness.
Aged Cheeses – The sophisticated flavor of the glaze further enhances the cheese.
Vanilla or strawberry ice cream – Sweet and tart come together in the most delightful way!
Fresh strawberries – Or any fresh fruit for that matter.
Chicken breasts or chicken thighs – This may be the only sauce you need to make a chicken dinner perfect for any special occasion.
Dinner salad – Mix a little bit of the glaze with some olive oil, whisk until well mixed, and drizzle it over your salad. Such a delicious salad dressing!
Peach Tomato Caprese Salad – Your tastebuds will be very happy when all kinds of flavors come together with this yummy salad from Call Me PMc!
This easy balsamic glaze adds flavor and richness to so many different foods.
- 2 cups balsamic vinegar
- Pour balsamic vinegar into a saucepan and turn the burner to medium heat.
- Allow vinegar to come to a rolling boil. Stir.
- After 1 minute, turn heat down to medium-low.
- Simmer vinegar for 20-30 minutes, depending on your desired thickness of the glaze.
- The back of a spoon should remain coated when the glaze is ready.
- Remove from heat and allow the glaze to cool to room temperature.
- Either use immediately or transfer to a container with a lid. Refrigerate the glaze for up to a week.
- If you’re cooking with gas, test it after it simmers for 10-15 minutes. I’ve found that gas sometimes cooks hotter than electricity.
- If you like a sweeter balsamic glaze, add 1 to 3 tablespoons of brown sugar to the vinegar after it initially comes to a boil.
- 2 cups balsamic vinegar delivers approximately 1/2 cup balsamic glaze.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 56Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 15mgCarbohydrates 11gFiber 0gSugar 10gProtein 0g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.