Balsamic Glaze Recipe

Close-up of a silver spoon dipped in dark, glossy balsamic glaze. The liquid boasts a rich, deep color and smooth texture with small bubbles on the surface, beautifully reflecting light.

5 from 1 vote

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!

Prep Time20

Cook Time15

Total Time35

Course: Sauces & Condiments

Cuisine: Italian

Keyword: balsamic glaze, balsamic reduction

Servings: Servings

Calories: 28kcal

Author: Bethany Galloway

Ingredients

1 cup balsamic vinegar reduced, for drizzling

US Customary - Metric

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