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You won’t believe how easy it is to make a balsamic vinegar glaze at home. Just a simple balsamic reduction makes a rich and tangy sauce that can be drizzled over so many things. This balsamic glaze recipe is made without sugar and is healthier than store bought.
FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE PRINTABLE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THIS POST IS FILLED WITH HELPFUL INFORMATION FOR MAKING THIS RECIPE.
Making homemade balsamic glaze is so easy! All you need is some balsamic vinegar and 15 minutes and you’ll have a rich, tangy and flavourful sauce that can be used in so many ways.
I’ll admit that I only learnt how to make my own balsamic glaze so I could use it for bruschetta, but the possibilities don’t end there. Drizzle your glaze over a simple tomato salad, on top of grilled chicken or over a bowl of berries and ice-cream!
What is balsamic glaze made of?
To make this amazing balsamic glaze you only need one ingredient – Balsamic Vinegar. That’s it. Some recipes use brown sugar but honestly it doesn’t need it. Once you try this version you’ll never go back.
How to make balsamic glaze – step by step
Add 2 cups of balsamic vinegar to a small saucepan and place on medium heat. Bring to boil then reduce to a simmer. Cook down for 10 – 15 minutes, stirring regularly, until the vinegar thickens and has reduced to approximately half the size.
Be careful not to over-thicken your glaze here. It should be thick enough to coat the back of a spoon.
Remove from heat, allow to cool, then store in an airtight jar.
Can you save an over-reduced balsamic glaze?
You’re going to want to stay close while you’re reducing your vinegar down to a glaze. But if you end up over-reducing it and thickening it too much, never fear! You can save it.
I will note that if you’ve burnt it there is no turning back. But if it’s just too thick, try thinning it out with a little water and a little more balsamic vinegar, and re-reducing until you achieve your desired thickness.
How long does balsamic glaze last?
Store in an airtight jar in the fridge for up to a month. If the glaze becomes too hard after refrigerating, place the jar in a bowl of warm water to soften.
What do you eat with balsamic glaze?
Balsamic glaze is so versatile. Here’s a few ways to use up your jar (or pop your favourite way in a comment below!)…
- Drizzle on top of bruschetta or roasted brussels sprouts and bacon.
- Use it as a dressing for a caprese salad.
- Use as a light sauce for grilled chicken breast.
- Pour on top of berries and vanilla ice-cream.
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- 2 cups Balsamic Vinegar
- Add balsamic vinegar to a small saucepan and place on medium heat. Bring to boil then reduce to a simmer.
- Cook down for 10 - 15 minutes, stirring regularly, until the vinegar thickens and has reduced to approximately half the size. Be careful not to over-thicken your glaze here. It should be thick enough to coat the back of a spoon.
- Remove from heat, allow to cool, then store in an airtight jar.
- Store in an airtight jar in the fridge for up to a month. If it hardens too much in the fridge, place the jar in a bowl of warm water to soften for use.
- Nutrition information is based on the whole jar.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving:Calories: 449 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 117mg Carbohydrates: 87g Fiber: 0g Sugar: 76g Protein: 3g