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!

A clear glass pitcher full of balsamic glaze on a marble countertop.
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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.

A small glass pitcher of balsamic glaze pouring over a dish of cherry tomatoes and mozzarella.

Why You’ll Love this Recipe

  • Make AheadWhip up a batch and store it for future use… you might just find yourself adding it to nearly everything you make!
  • Pantry Ingredients – Just two simple ingredients, it’s so easy to make. It adds great color to your dishes too.
  • Fresh, Vibrant FlavorBursting with zesty sweet and acidic flavor, it’s perfect for summertime grilling, or any time of the year!

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.
A bottle of balsamic vinegar and a small ramekin with brown sugar on a marble countertop.

How to Make Balsamic Glaze in Just Two Easy Steps

  1. Combine – Combine ingredients and bring to a boil.
  2. Reduce – Reduce and simmer until thick. Glaze will continue to thicken as it cools.
A balsamic reduction in a silver pan cooking on a stovetop.
A balsamic vinegar reduction in a silver pan cooking on a stovetop.

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!
A clear glass pitcher full of balsamic glaze on a marble countertop.

Make More (or Less!)

Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!

Frequently Asked Questions

What’s the difference between balsamic vinegar and balsamic glaze?

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.

Is balsamic glaze good for you?

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.

A bottle of balsamic reduction with ingredients for bruschetta.

Serving Suggestions

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.
A clear glass pitcher full of balsamic glaze on a marble countertop.

Dietary Considerations

  • Gluten Free
  • Dairy Free
  • Nut Free
A small glass pitcher of balsamic glaze pouring over a dish of cherry tomatoes and mozzarella.

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A small glass pitcher of balsamic glaze pouring over a dish of cherry tomatoes and mozzarella.
5 from 4 votes
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Balsamic Glaze

Balsamic Glaze (also 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.
Prep: 1 minute
Cook: 25 minutes
Total: 26 minutes
Servings: 8
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Ingredients  

  • ½ cup balsamic vinegar or vinegar of your choice
  • ¼ cup 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

Calories: 40kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 6mg | Potassium: 27mg | Sugar: 9g | Calcium: 10mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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5 from 4 votes (4 ratings without comment)

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