Balsamic glaze is an easy-to-make condiment that brings a sweet, tangy kick to any dish. With just one ingredient—balsamic vinegar—simmered into a rich syrup, it’s ready in no time. Try it drizzled on fresh fruit, roasted veggies, aged cheese, or even vanilla ice cream!
I love this healthy homemade balsamic glaze recipe because it skips the added sugar and artificial caramel coloring often found in store-bought versions. With just good quality balsamic vinegar, you get an intense flavor that pairs with both sweet and savory dishes. My favorite thing about it? It’s so simple to make! In just a little time, you’ve got a drizzle that can instantly upgrade anything from roasted veggies to vanilla ice cream. This easy recipe is perfect for home cooks like me (and you!) who love a no-fuss way to make meals feel extra special.
Contents
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❤️ Why you will love this recipe
- Simple ingredients: Only one ingredient—balsamic vinegar!
- Intense flavor: A tangy, sweet flavor with a hint of caramel.
- Quick prep: Takes little time and is so easy to make.
- Versatile condiment: Perfect for salads, desserts, and everything in between.
- Healthier option: No added sugars or artificial sweeteners.
🗝️ Key ingredients & substitutions
- Balsamic Vinegar: Use good quality balsamic vinegar, like Balsamic Vinegar of Modena, for the best flavor. True balsamic vinegar will result in a richer, more complex glaze.
- Optional Sweeteners: If you prefer a sweeter glaze, add a touch of brown sugar, honey, or your favorite sweetner toward the end of the cooking process. Totally optional, though—the balsamic reduces to a natural sweetness on its own, and I honestly prefer it without the extra sweetening.
🥣 How to make this easy balsamic glaze
- Start with balsamic vinegar: Pour 1 cup of balsamic vinegar into a small, heavy-bottomed saucepan.
- Bring it to a boil: Place the saucepan over medium heat and let it come to a gentle boil.
- Simmer and reduce: Lower the heat to maintain a simmer. Stir occasionally to prevent sticking, and keep a close eye on it.
- Check the consistency: Simmer for 10-20 minutes until the vinegar has reduced by more than half and thickened to a syrupy consistency. It should coat the back of a spoon.
- Cool and thicken: Remove from heat and let it cool slightly. Remember, it will continue to thicken as it cools.
- Store for later: Once completely cool, transfer to a clean glass jar or air-tight container for storage.
🪄 Recipe notes & tips
- Use quality vinegar: Traditional balsamic vinegar or Balsamic Vinegar of Modena yields the best flavor. Avoid cheap options with added caramel coloring.
- Watch the heat: Simmer gently to avoid burning the glaze. A little patience goes a long way!
- Thickness check: Stop cooking when it coats the back of a spoon—it will thicken more as it cools.
- Flavor tweaks: For a sweeter or more complex flavor, stir in a bit of brown sugar, honey, or even soy sauce at the end.
- Make ahead: This glaze keeps well, so feel free to make a larger batch for future drizzle moments.
🫙 Storage instructions
- Cool completely: Ensure the glaze is fully cooled before storing to avoid condensation.
- Store in glass: Use a clean glass jar or small airtight container for the best results.
- Refrigerate: Keep it in the fridge, where it will stay fresh for up to 2 weeks.
- Reheat gently: If it thickens too much, warm it up slightly or stir in a drop of water to loosen the consistency.
✨ Variations
- Sweeter glaze: Add a touch of brown sugar, honey, maple syrup, or a low carb sweetner such as stevia or erythritol during the simmering process for extra sweetness.
- Herb-infused: Simmer with a sprig of rosemary or thyme for a hint of herbal flavor.
- Citrus twist: Add a squeeze of orange juice or lemon juice for a zesty upgrade.
- Savory boost: Stir in a small splash of soy sauce for a richer, umami flavor.
- Spiced glaze: Add a pinch of cinnamon or ground cloves for a warm, spiced note.
🍽️ What to serve with balsamic vinegar reduction
- Salads: Drizzle over wedge salad, arugula salad, pickled beet salad, Caprese salad, or any simple salad for a tangy kick. It’s also great over breadless bruschetta.
- Cheeses: Pair with aged cheeses like Parmesan, creamy goat cheese, or fresh mozzarella. I also love a little drizzle over baked camembert or brie.
- Roasted vegetables: Perfect on roasted Brussels sprouts, carrots, or sweet potatoes.
- Fruits: Try it with fresh strawberries, fruit salads, or even a scoop of vanilla ice cream.
- Meats: Use as a glaze for pork chops or pork tenderloin, chicken, or steak bites for a next-level flavor boost.
- Egg dishes: Add a drizzle over scrambled eggs, omelets, frittatas, or over fillings in an egg wrap for a tangy twist.
❓ Frequently asked questions
How do I fix a glaze that’s too thick?
Stir in a teaspoon of warm water and mix gently until it reaches the desired consistency.
What’s the difference between balsamic vinegar and balsamic glaze?
Balsamic glaze is a reduction of balsamic vinegar, making it thicker and sweeter, while balsamic vinegar is thinner with a sharper taste.
Can I freeze balsamic glaze?
Freezing isn’t recommended as the texture can change, but it stores well in the fridge for weeks.
😋 More homemade sauces you will love
- Keto Teriyaki Sauce Recipe
- Nuoc Cham Recipe
- Sugar-Free BBQ Sauce
- Thai Peanut Sauce
- Top 100+ Keto Condiments and Sauces
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📖 Recipe
Balsamic Glaze Recipe
Balsamic glaze is an easy-to-make condiment that brings a sweet, tangy kick to any dish. With just one ingredient—balsamic vinegar—simmered into a rich syrup, it’s ready in no time. Try it drizzled on fresh fruit, roasted veggies, aged cheese, or even vanilla ice cream!
Ingredients
- 1 cup balsamic vinegar reduced, for drizzling
Instructions
- Pour the balsamic vinegar into a small, heavy-bottomed saucepan. Keep in mind that balsamic vinegar reduces to over half its original volume.1 cup balsamic vinegar
- Place the saucepan over medium heat and bring the vinegar to a gentle boil.
- Reduce the heat to low to maintain a simmer. Allow the balsamic vinegar to simmer gently, stirring occasionally to prevent burning or sticking.
- Simmer the vinegar until it has thickened to your desired consistency. This can take anywhere from 10 to 20 minutes, depending on the desired thickness of the glaze. I usually reduce it to about 1/2 its original volume.
- Keep a close eye on the vinegar as it reduces, especially towards the end of the process, to avoid burning. The glaze is ready when it coats the back of a spoon and has a syrupy consistency.
- Once the glaze reaches the desired consistency, remove it from the heat and let it cool slightly. It will continue to thicken as it cools.
Notes
- Use quality vinegar: Traditional balsamic vinegar or Balsamic Vinegar of Modena yields the best flavor. Avoid cheap options with added caramel coloring.
- Watch the heat: Simmer gently to avoid burning the glaze. A little patience goes a long way!
- Thickness check: Stop cooking when it coats the back of a spoon—it will thicken more as it cools.
- Flavor tweaks: For a sweeter or more complex flavor, stir in a bit of brown sugar, honey, or even soy sauce at the end.
- Make ahead: This glaze keeps well, so feel free to make a larger batch for future drizzle moments.
Storage instructions
- Cool completely: Ensure the glaze is fully cooled before storing to avoid condensation.
- Store in glass: Use a clean glass jar or small airtight container for the best results.
- Refrigerate: Keep it in the fridge, where it will stay fresh for up to 2 weeks.
- Reheat gently: If it thickens too much, warm it up slightly or stir in a drop of water to loosen the consistency.
Nutrition
Serving: 1tablespoonCalories: 28kcalCarbohydrates: 5gProtein: 0.2gSodium: 7mgPotassium: 36mgSugar: 5gCalcium: 9mgIron: 0.2mg
Tried this recipe?Let us know how it was!