Balsamic glaze—also known as balsamic reduction—is a simple yet transformative condiment that adds rich, tangy-sweet depth to everything from salads and roasted vegetables to grilled meats and even desserts. With just two ingredients and a few minutes on the stove, you can make a velvety glaze at home that rivals any restaurant drizzle.
Why You’ll Love This Recipe
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Just 2 ingredients – No mystery additives, just balsamic vinegar and brown sugar.
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Versatile use – Perfect for savory dishes, cheese platters, fruit, or even ice cream.
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Elevates any dish – Adds a glossy, gourmet touch with minimal effort.
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Better than store-bought – You control the quality and thickness.
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Stores beautifully – Keep it on hand in your fridge for instant flavor upgrades.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 cups balsamic vinegar
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½ cup brown sugar
Directions
1. Combine and Heat
In a medium saucepan over medium heat, pour in the balsamic vinegar and add the brown sugar. Stir continuously until the sugar is fully dissolved.
2. Bring to a Boil
Allow the mixture to come to a gentle boil, continuing to stir to prevent burning.
3. Simmer and Reduce
Reduce the heat to low and simmer the mixture gently. Stir occasionally, watching closely as it thickens. The glaze is ready when it has reduced by about half and coats the back of a spoon—this usually takes around 15–20 minutes.
4. Cool and Store
Remove the pan from heat and let the glaze cool completely. It will thicken further as it cools. Transfer to a jar or airtight container and refrigerate.
Servings and timing
Yield: Approximately 1 cup
Prep time: 5 minutes
Cook time: 10–15 minutes
Total time: 15–20 minutes
Variations
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No sugar version – Simply simmer plain balsamic vinegar to reduce it. The result is more tangy and less sweet.
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Honey or maple substitute – Replace brown sugar with honey or maple syrup for a slightly different flavor profile.
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Spiced version – Add a pinch of cinnamon or a sprig of rosemary for subtle herbal or warm undertones.
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Garlic or chili twist – Infuse the vinegar with garlic or chili flakes while simmering, then strain before storing.
Storage/Reheating
Storage: Keep in a sealed glass jar or bottle in the refrigerator for up to 1 month.
Reheating: If the glaze becomes too thick in the fridge, warm it briefly in the microwave or let it sit at room temperature. You can also stir in a few drops of water to loosen it.
FAQs
What is balsamic glaze made of?
It’s made by reducing balsamic vinegar—often with a sweetener like brown sugar—until it thickens into a syrup-like consistency.
Can I use white balsamic vinegar?
Yes, white balsamic vinegar works beautifully for a lighter, golden version of the glaze.
How do I know when it’s done?
The glaze should reduce by half and coat the back of a spoon. It will thicken even more as it cools.
What does balsamic glaze taste like?
It’s tangy, sweet, slightly fruity, and deeply rich—similar to molasses with a sharp vinegar bite.
Can I make this sugar-free?
Yes. Reducing just the vinegar will give you a more tart glaze without any added sugar.
Why did my glaze turn bitter?
Over-reducing or cooking at too high a heat can cause bitterness. Always simmer gently and monitor closely.
How can I use balsamic glaze?
Drizzle over grilled veggies, caprese salad, pizza, chicken, salmon, roasted Brussels sprouts, or even vanilla ice cream.
Can I double the recipe?
Absolutely. Just make sure to use a large enough saucepan, and adjust simmering time as needed.
Do I have to refrigerate it?
Yes, to preserve freshness and extend shelf life, store it in the fridge once cooled.
My glaze got too thick. What should I do?
Add a tiny bit of water and stir gently to loosen it. Heat briefly if needed to reincorporate.
Conclusion
Balsamic glaze is one of the easiest ways to bring gourmet flair to your meals. Whether you’re finishing a salad, enhancing a meat dish, or adding complexity to a dessert, this two-ingredient condiment delivers big flavor with minimal effort. Make a batch, keep it in the fridge, and watch your everyday dishes transform.
Print
Balsamic Glaze
- Total Time: 15 minutes
- Yield: 1 cup
- Diet: Gluten Free
Description
Balsamic glaze, also known as balsamic reduction, is a sweet and tangy sauce that elevates everything from salads to grilled meats and even desserts. It’s easy to make at home using just two ingredients and delivers bold, concentrated flavor.
Ingredients
- 2 cups balsamic vinegar
- ½ cup brown sugar
Instructions
- Combine and Heat: In a medium saucepan over medium heat, pour in the balsamic vinegar and add the brown sugar. Stir constantly until the sugar dissolves completely.
- Bring to a Boil: Allow the mixture to come to a gentle boil, stirring frequently to prevent burning.
- Simmer and Reduce: Reduce the heat to low and let it simmer gently. Continue to stir occasionally until the mixture reduces by about half and thickens enough to coat the back of a spoon. This should take around 15–20 minutes.
- Cool and Store: Remove from heat and let cool completely. The glaze will continue to thicken as it cools. Transfer to a jar with a tight-fitting lid and refrigerate.
Notes
- Use high-quality balsamic vinegar for the best flavor.
- Keep an eye on the glaze during simmering to avoid over-reducing, which can cause it to become too thick or burn.
- The glaze pairs wonderfully with roasted vegetables, grilled meats, caprese salads, or even vanilla ice cream.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 867
- Sugar: 183g
- Sodium: 148mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 195g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg
