A few years ago, I thought I didn’t like balsamic vinegar and would always choose other salad dressings. After finally giving it a chance, I not only found out that I liked it, but it was delicious! This balsamic glaze is more concentrated and even simpler than vinegar sauce. We love vegetables, meat and even fresh fruit
What is balsamic glaze?
First, let’s define what (real) balsamic vinegar is. Aged balsamic vinegar is based on the fact that the grapes must be made in Italy and aged in wooden barrels for at least 12 years. The resulting vinegar has a natural sweet taste…and is very expensive. Italians are very strict with their food qualifications! That’s why many grocery brands add caramel coloring and sweeteners to their regular wine vinegar.
There is another balm classification called Modena, which is easier to find. Just look for something that has no added color, sweetener or flavor and has been aged for at least a few years. The best balm glaze is made with high quality vinegar.
How to make a balsamic glaze
It’s really not easy to make a balsamic glaze! Unlike vinegar sauces that are mixed with vinegar, oil and spices, the glaze is just a reduction. Some recipes call for brown or white sugar, but I like to use honey in my honey. Maple syrup works well, too. Or keep it simpler and skip the sweetener altogether!
The glaze is naturally gluten-free, dairy-free, cereal-free, and adds a rich boost to many different foods. Just make sure to keep an eye on it while cooking to prevent burning. Nothing is sadder than a burning balsamic glaze. And be sure to view a list of ways to use a new balsamic glaze below the recipe.
Simple balsamic glaze recipe
This balsamic glaze drizzles over salads, roasted vegetables, meats and even fresh fruits!
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Pour the aged balsamic vinegar over medium heat. If used, add honey or maple syrup.
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Bring a light boil, then lower the heat to low, then cook for 10-15 minutes, stirring occasionally.
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When the mixture is reduced by about half and applied to the back of the spoon, you are ready. Don’t over-reduce – it will continue to thicken as it cools down.
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Use immediately or cool to room temperature and transfer to an airtight container. Refrigerate for up to 1 month.
Nutritional facts
Simple balsamic glaze recipe
Amount per serving (1 teaspoon)
Calories 11
Daily Value %*
sodium 2mg0%
Potassium 11mg0%
carbohydrate 2G1%
0.002g fiber0%
Sugar 2g2%
protein 0.1g0%
Vitamin C 0.004mg0%
calcium 3mg0%
iron 0.1mg1%
*Percent of daily values is based on a 2000 calorie diet.
The glaze will naturally thicken when it cools. If it gets too thick, just heat it with a little water to achieve the desired consistency.
Storage Tips:
- Glass jars or bottles are most effective in keeping fresh.
- Dig out some clean spoons each time to avoid contamination with a clean dry spoon.
- If it gets too thick, just heat it with a drop of water to restore consistency.
The natural acidity of vinegar helps retain the reduction of balm, but if you notice odor, mold, or separation, it’s time to discard it.
How to use a homemade balsamic glaze
Looking for some new recipes or ways to use a homemade glaze? Some popular choices include traditional Italian burrata cheese on Brusta. We don’t eat a lot of bread here, so I’ve collected some other options below as well.
Try drizzling with balsamic glaze:
Have you ever used balsamic glaze before? What is your favorite way to use it? Leave a comment and let us know!
