Balsamic glaze (often referred to as balsamic reduction) is an effortless sauce that is brimming with the tart bite of balsamic vinegar and sweetened with a little brown sugar.
It’s the ultimate condiment for drizzling over pretty much anything you can dream up! Bruschetta, grilled or baked proteins, veggies, appetizers, salads and so much more.
Learn why this balsamic vinegar glaze is so good on top of lots of your favorite dishes, and learn how to make it in just two ingredients and two steps!
I can still remember the first time I tried a balsamic glaze on top of the most perfect seasonal bruschetta appetizer. It took those already-delicious late summer ingredients (similar to my Baked Burrata and Mozzarella Bruschetta recipe) and brought them to an entirely new level.
There’s just something about this sweet yet acidic condiment that brings out the best in so many dishes. Balsamic glaze adds a deep, rich color and an intense layer of savory, tangy zest!
In fact, it’s so easy and delicious that it makes a beautiful gift, too! Let’s learn how to make the easiest balsamic glaze.
Why You’ll Love this Recipe
Ingredients and Substitutions
- Vinegar – For classic balsamic glaze, use balsamic vinegar. However, you can substitute your favorite vinegar including champagne, raspberry, red wine, apple cider and more!
- Sweetener – I like to use brown sugar, but you can use molasses, agave, pure maple syrup, white sugar or honey to make an amazing glaze.
How to Make Balsamic Glaze in Just Two Easy Steps
- Combine – Combine ingredients and bring to a boil.
- Reduce – Reduce and simmer until thick. Glaze will continue to thicken as it cools.
Tips
- When your vinegar is reduced by around half, the reduction is complete.
- The glaze should be glossy and pourable.
- Balsamic glaze will continue to thicken as it cools down.
- This recipe makes approximately 1/4 cup of balsamic glaze. It’s so easy to double or triple the recipe with the sliding bar in the recipe card for calculations – no math required!
Make More (or Less!)
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Frequently Asked Questions
Balsamic vinegar is a bold flavored vinegar that is made from grapes. Balsamic glaze is made from balsamic vinegar. If you cook balsamic vinegar down on low heat, it sweetens into a syrupy concoction, and you can sweeten it even more with honey, brown sugar etc.
Balsamic vinegar is actually great for you! It’s been shown to help lower cholesterol and blood pressure. Balsamic glaze is a sweetened, deeper version… so while it does contain more sugar and carbohydrates, it’s quite low in both (40 calories and 9 grams of carbs per serving).
This makes it a great addition to your healthy lifestyle in moderation!
Make Ahead
You can make your balsamic reduction up to a month in advance and store it in the refrigerator.
Serving Suggestions
- Appetizers – Drizzle on top of your favorite bruschetta recipes, Cheese and Crackers, Stuffed Dates Wrapped in Bacon and the list goes on!
- Salads – This balsamic reduction is perfect over Caprese salad, Beet Salad, Spring Mixed Salad, Peach Salad and so many more!
- Add to Veggies – Pour over Roasted Cauliflower, Brussel Sprouts, Grilled Sweet Potatoes or Italian Vegetables.
- For Dinner – Drizzle over Grilled Pizza, Greek Chicken or Chicken Kabobs.
- Dessert – Pour over Strawberry Shortcake, Peach Crostinis or Vanilla Ice Cream for an unexpected and decadent treat!
How to Store
- At Room Temperature – for up to two hours while serving.
- Refrigerate – in an airtight container for up to one month in your fridge.
Dietary Considerations
- Gluten Free
- Dairy Free
- Nut Free
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More Easy Sauce Recipes
Balsamic Glaze
Ingredients
- ½ cup balsamic vinegar or vinegar of your choice
- ¼ cup light brown sugar packed, substitute molasses, honey, agave or maple syrup
Instructions
- In a saucepan over medium heat, combine balsamic vinegar and brown sugar. Stir occasionally until sugar dissolves. Bring to a boil.
- Reduce heat to low. Simmer 20 minutes or until it is reduced by half.
- Allow to cool and refrigerate.
Julie’s Tips
- This recipe makes approximately 1/4 cup of balsamic glaze. It’s so easy to double or triple the recipe with the sliding bar for calculations – no math required!
- When your vinegar is reduced by around half, the reduction is complete.
- The glaze should be glossy and pourable.
- Balsamic glaze will continue to thicken as it cools down.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
