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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 very 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 perfect balance of sweet and tangy, balsamic glaze adds a deep, rich colour and flavour to any recipe. Whether you pop it on a Caprese Salad with Avocado or drizzle it over Italian Herb Bruschetta, it 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.
How To Make Balsamic Vinegar
- Add Sugar If adding sugar, combine both into the pot and heat together.
- Heat balsamic vinegar in a small pot or saucepan over medium heat.
- Boil, then 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.
- 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 my 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 perfect 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.
I don’t recommend it, freezing will likely change its texture. Store in the fridge instead.
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Balsamic Glaze (Reduction)
Ingredients
- 2 cups balsamic vinegar good quality
- 1/2 cup brown sugar optional
Instructions
- Heat balsamic vinegar in a small pot or saucepan over medium heat. *If adding sugar, combine both into the pot and heat together.
- 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.*If simmering with sugar, it will take about 8-10 minutes to reduce.
- Remove from heat and allow to cool completely before serving (about 15 minutes).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! I had mine in the oven for about 40 mins total. The balsamic glaze is a nice touch. I highly recommend trying this!
Yum! This recipe is so delicious and easy to make. Definitely worth the extra time to make it! I hope that you don’t mind that I linked your recipe to my blog article on stuffed portobello mushrooms with a balsamic glaze! (simplywanderfull.com)
I ran across a store in Creede, Colorado (of all places) that imported specialty vinegars and olive oils from all over the world. They sold infused vinegars and oils as well as house blended oils. The fantastic thing about this place was that they offered small samples of everything they sold. They had little chunks of bread available for dipping. I was looking at a “TRADITIONAL 18 YEAR BALSAMIC” from Modena, Italy that was wooden cast aged. The shelf label said that it was so smooth you could sip it after dinner. I thought “Ok. I need to give THAT one a try.” One of the salespeople drew a little cup of it for me and I sipped dubiously. The label was COMPLETELY CORRECT! The balsamic was thick and sweet and incredible. I bought a bottle along with a white balsamic and several oils. I think I went back to get something else almost every day. My husband was thrilled the day we left.
The balsamic vinegars were $20 a piece for 375ML and I paid it gladly. I was super stingy with it when we got back home and I almost cried when it was gone. I bought some aged balsamic at another specialty store while we were in Jackson, Wyoming but it wasn’t even close to as good. They even bottled it on site for me and sealed it with hot wax. Nice touch, but I’m going to have to break down and order some from the Creede Olive Oil Company. I’m just waiting until I run out of the other stuff so the shipping will be a bit more palatable. BTW: The traditional balsamic was to die for drizzled over watermelon with feta crumbles!
I just made this to go over roasted Brussel sprouts and it was easy, and so delicious. I’m going to get a Costco sized bottle of balsamic vinegar so I can make a big pot of it. Thank you for sharing!
A visiting chef at the Del Mar Fair showed me how to make this years ago. I drizzle it over salmon on a bed of fresh baby spinach. Delicious!! Your recipe is spot on!!
If it only needs reduced to half, how come out of two cups you only end up with half a cup.