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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.
It’s the ultimate condiment for drizzling over pretty much anything you can dream up! We love it on bruschetta, and it serves beautifully on all your favorite grilled or baked proteins, veggies, 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!
While you can certainly buy balsamic glaze in your local grocery stores, there’s nothing quite like making your own. It’s easy to avoid all the extra coloring and additives from the pre-packaged bottles.
Whip up a batch and store it for future use… you might just find yourself adding it to nearly everything you make!
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.
Table of Contents
Why You’ll Love this Balsamic Glaze
- So easy
- Pantry ingredients
- Bursting with zesty sweet and acidic flavor
- Perfect for summer and grilling
- Adds great color to your dishes
Balsamic Reduction Ingredients
- 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.
Serving Suggestions
- Appetizer – Drizzle on top of your favorite bruschetta recipes, Cheese and Crackers, Stuffed Dates Wrapped in Bacon and the list goes on!
- Salad – 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 or Incredibly Easy Chicken Kabobs.
- Dessert – Pour over your Strawberry Shortcake or Peach Crostinis for an unexpected and decadent treat!
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!
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.
While a grocery store bottle of balsamic glaze is shelf stable, homemade is better stored in the refrigerator. Shop my Amazon Storefront for the prettiest bottle ideas for storage and gifting this balsamic glaze!
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.
What to Do with Leftovers
- Add to my Picnic Sandwiches
- Drizzle on Greek Chicken
- Throw onto a Grilled Baked Potato
- Add berries and balsamic glaze to your favorite vanilla ice cream. Yes, I promise it’s incredible!
Dietary Considerations
- Gluten Free
- Dairy Free
- Nut Free
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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.
Yield
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.
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
Nutrition Information
Calories: 40kcal (2%), Carbohydrates: 9g (3%), Protein: 1g (2%), Sodium: 6mg, Potassium: 27mg (1%), Sugar: 9g (10%), Calcium: 10mg (1%), Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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