Description
This easy homemade balsamic glaze recipe creates a thick, syrupy reduction of balsamic vinegar perfect for drizzling over salads, meats, or roasted vegetables. With just balsamic vinegar and optional honey for sweetness, it’s a versatile Italian condiment that adds a tangy, slightly sweet depth of flavor. The glaze can be stored in the refrigerator for up to one month and thickens further as it cools, making it a convenient staple to elevate any dish.
Ingredients
Scale
Ingredients
- 1 cup balsamic vinegar
- 2 tablespoons honey (or brown sugar, optional for sweetness)
Instructions
- Heat the vinegar: Pour the balsamic vinegar into a small saucepan and bring it to a gentle boil over medium heat.
- Simmer and reduce: Reduce the heat to low and let it simmer, stirring occasionally, until the vinegar has reduced by at least half and reaches a syrupy consistency, about 15–20 minutes.
- Add sweetener: If using honey or brown sugar, whisk it in after the vinegar starts to simmer to dissolve and incorporate the sweetness evenly.
- Cool the glaze: Once thickened, remove the pan from heat and allow the glaze to cool completely. It will thicken further as it cools.
- Store: Transfer the cooled glaze into a clean glass jar or airtight container and store in the refrigerator for up to one month. Warm gently before using if it becomes too thick.
Notes
- The glaze thickens more as it cools — gently warm if too thick after refrigeration.
- You can omit the sweetener for a tangier, more acidic glaze.
- Prep Time: 2 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Italian
