This easy Balsamic Glaze Recipe turns tangy balsamic vinegar into a glossy, sweet and slightly tart sauce that's perfect for drizzling over everything from roasted vegetables and salads to grilled chicken and fish. I add a little honey to balance the sharpness of the vinegar and give the glaze a naturally sweet, rich flavor.
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Make your own balsamic glaze!
Making balsamic glaze at home takes just a few simple ingredients and a little simmering time. Once you see how easy it is to make this balsamic reduction, you may never need to buy a bottle again!
This recipe is so simple, needs just two ingredients and is ready in 15 minutes. You can make it without honey, but it takes the edge off the vinegar while keeping that delicious balsamic flavor.
What Is Balsamic Glaze?
Balsamic glaze, also frequently called balsamic reduction, is made by simmering balsamic vinegar until most of its liquid evaporates, leaving behind a thick, dark, and syrupy sauce.
It has a rich sweet and tart flavor that makes it perfect for drizzling over appetizers, meats, and desserts. While some recipes add honey or sugar to enhance the taste, others rely entirely on the natural sweetness of the reduced vinegar.
Balsamic Glaze Ingredients
- Balsamic vinegar - This is the star of the recipe, so the quality does matter. That being said, you don't need an expensive bottle. I recommend a good everyday Balsamic Vinegar of Modena. Look for one with grape must first then wine vinegar as the main ingredients and a flavor that's pleasantly sweet and tangy rather than sharply acidic. More on that below.
- Honey - This balances the acidity of the balsamic vinegar and gives the glaze its lovely sweetness and glossy finish. Some recipes use sugar, brown sugar, agave, or maple syrup instead. You can use any of these, but keep in mind that each one will give the glaze a slightly different flavor.
Best Balsamic Vinegar to Make the Glaze
You don't actually need that expensive 12 years aged bottle of balsamic vinegar to make this glaze. We're going to simmer it and concentrate all that flavor anyway.
Look for a bottle that has a good balance of sweetness and sour and a rich texture. When you're shopping, check the ingredient list. A good everyday balsamic should have grape must and wine vinegar as its main ingredients. Skip the bottles that are mostly vinegar with lots of added sweeteners, thickeners, or caramel coloring.
Amira's Tip
Don't grab the bottle labeled balsamic glaze for this recipe. You want regular balsamic vinegar, we're making the glaze ourselves!
Balsamic Glaze Recipe with Honey
Ingredients
- 1 cup balsamic vinegar
- 1 Tablespoon honey
Instructions
- In a small saucepan over medium heat, add the balsamic vinegar and honey. Stir well to combine and heat until the mixture reaches a boil.
- Lower the heat to low and simmer gently while stirring until the mixture reduces by half (about 10–15 minutes) or is thick enough to lightly coat the back of a spoon.
- Remove from heat and allow to cool completely. The glaze will continue to thicken as it cools. Pour into a jar or airtight container and store at room temperature or in the fridge.
Notes
- Cooking Time: The exact reduction time varies depending on the width of your pan (wider pans reduce faster) and your desired thickness.
- Adjusting Consistency: If the glaze cools into a syrup that is thicker or harder than you prefer, stir in a splash of warm water to loosen it up.
- Watch the Heat Closely: Honey and balsamic vinegar both contain sugars that can burn quickly once reduced. Keep the flame at a gentle simmer rather than a rolling boil once it starts reducing.
Nutrition
How to Make Balsamic Glaze
- Add vinegar and honey in a small saucepan over medium heat, stir to combine and heat until bubbling.
- Turn to medium-low heat and let it simmer on low heat until reduced to half of the original volume or it coats the back of a spoon.
- Let it cool down and pour it into a jar.
Adaptable recipe – variations!
- You can customize the glaze by adding other ingredients such as garlic, herbs, or spices for an added flavor.
- A tablespoon or two of grainy mustard or Dijon mustard would add a nice tang to this recipe.
- Swap out the honey for your favorite sweetener, pure maple syrup, brown sugar, or even a sugar free sweetener.
Your questions answered: FAQs
Of course, traditional blasamic glaze can be made without honey. Honey gives this particular version additional sweetness and a slightly rounder flavor.
Properly reduced balsamic glaze should have the consistency of warm maple syrup or thin chocolate syrup while it is hot in the pan, and it will set to a consistency a little thinner than honey once fully cooled.
Do the "Spoon Test": Dip a metal spoon into the glaze and run your finger through the back of it. If the line stays clean without the liquid immediately running together, it’s done.
It is helpful though to pull the saucepan off the heat while the glaze is slightly thinner than your final goal, it thickens considerably as its temperature drops.
Balsamic glaze is a versatile condiment that pairs well with both sweet and savory dishes. Use it to elevate classics like Caprese salad, bruschetta, charcuterie, and flatbreads, or drizzle it over roasted vegetables and fruits like Brussels sprouts, carrots, grilled peaches, or watermelon wedges. It also adds a rich finish to grilled meats and salmon, and brings out the flavor in fresh strawberries or vanilla ice cream.
Transfer your cooled balsamic glaze to an airtight glass jar and refrigerate, it will stay fresh and flavorful for up to 2 months!
Yes, this glaze can be frozen, it won't freeze rock solid. It just turns very thick and taffy like. It is better to consume within 6 months. Freezing is usually only necessary if you made a huge batch that you won't use within a couple of months.
You can reheat the glaze by placing it in a small saucepan over low heat, stirring until warmed through. Alternatively, you can microwave it for 20-30 seconds at a time until warm.
More savory sauces
- Szechuan Sauce
- Lebanese garlic sauce (Toum)
- Lemon Herb Tahini
- 3-Ingredient Stir Fry Sauce
- Bang Bang Sauce
- Olive Oil Bread Dip
- Alfredo Sauce with Half & Half
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Alex
Easy and SOOO delicious.
Annie Joseph
Thank you for this recipe and the ways to use it! I think this would be great with so many things. Now I know how to make it myself, thanks to you.