How To Make Balsamic Glaze

Discover how to make Balsamic Glaze with this easy recipe. Also known as a balsamic reduction which explains how this sweet dressing is made – by reducing balsamic vinegar down to a syrupy sauce to be added to salads, roasted vegetables, and more!

s spoon in a jar of homemade balsamic glaze

I had been familiar with balsamic reductions from higher-end restaurants that used them to finish off plates like lovely salads, chicken dishes, and more and I wondered how do you make balsamic glaze from scratch?

It turns out, it’s not that difficult!

a spoon in a jar of homemade reduction

HOW TO MAKE BALSAMIC GLAZE

Is balsamic glaze the same as balsamic reduction? They are! In this recipe, I don’t use any sweetener because when the vinegar reduces I find it sweet enough, but they are in fact the same thing.

What is balsamic glaze made from? Balsamic glaze is simply balsamic vinegar reduced down to a syrup-like consistency by heating it.

Here is what you need:

  • balsamic vinegar
  • honey or sugar (totally optional and I mostly make it without)

And that is it!

a bottle of balsamic vinegar

The whole thing takes about twenty minutes and will really clear out your sinuses if you want a good nasal cleansing. Whew!

Basically, heat the vinegar to a low bubbling boil and stir until it reduces to half the amount. I like to use a whisk and keep stirring at a regular consistent pace so that nothing burns. It takes about twenty minutes but if you use a sweetener like honey or sugar the reducing time will be less. More like eight to ten minutes.

Watch to see when it coats the back of a spoon.

a whisk stirring balsamic vinegar in a saucepan

Once the balsamic glaze has reached the desired consistency you will want to remove your pan from the heat and place it on a trivet to cool down. It will reduce more while it cools.

FAQ

Are balsamic vinegar and balsamic glaze the same thing? Nope! The glaze or reduction is a cooked down version.

Heating the vinegar mellows the flavour and changes it from tasting acidic to capturing both a mildly sweet and savoury flavour.

What do you use balsamic glaze for? Use it in a salad dressing, drizzle over chicken or salmon. Balsamic reduction is also ah-mazing over cheese. Goat cheese or perhaps a mozzarella.

a spoon in a jar of thick syrup

Is balsamic reduction bad for you? Not if you take it easy on the sweetener. A lot of store-bought products use sugar so I cannot vouch for them. As mentioned before the sweetener in this recipe is optional and if you do use it I recommend a natural source like honey or coconut sugar.

How long does balsamic reduction last? Up to a month.

Should I refrigerate balsamic reduction? It’s not necessary. Store it in a sealed glass jar in a cool, dark spot.

a spoon in a jar of homemade sauce

Originally posted November 24, 2014. Updated November 17, 2020.

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s spoon in a jar of homemade balsamic glaze

How To Make Balsamic Glaze

Sharon Rhodes
4.98 from 102 votes
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 35 minutes
Course Sauce
Cuisine American
Servings 12
Calories 29 kcal

Ingredients
  

Instructions
 

  • Pour the vinegar (and sweetener if using) into a small saucepan.
  • Over medium heat, bring the vinegar to a low boil.
  • Reduce the heat to medium-low and let the mixture lightly simmer, whisking every couple of minutes to make sure nothing sticks and burns.
  • When the vinegar has reduced in half, it should coat a spoon in thickness. If you use just the vinegar this will take about fifteen to twenty minutes. If you used a sweetener it will take less time – about eight to ten minutes.
  • Remove the pan from the heat and let it cool down completely.
  • Transfer the balsamic glaze to a glass jar with a lid. This will keep stored in a cool, dark spot for up to a month.

Nutrition

Calories: 29kcalCarbohydrates: 7gProtein: 1gSodium: 5mgPotassium: 24mgSugar: 6gCalcium: 6mgIron: 1mg
Keyword balsamic reduction recipe, how to make balsamic glaze
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19 Comments

  1. I followed this exactly how it says but it came out like rock candy, stuck to our teeth! Had to soak the pan I used overnight to remove the balsamic “candy” . I was very disappointed.. will not be making this again.

  2. 5 stars
    This is one of my fave things in this world, Sharon! Especially drizzled over Caprese skewers -yum! But I made it once and my husband (who is not a vinegar guy) told me I could never make it again because it permeated the house and clogged our stove fan. Any tips so I can avoid that next time??

    1. It definitely clears out the sinuses! Our fan doesn’t work already so I don’t have the clogging issue. That is a tough one. You might have to stick with the store bought stuff – or kick the hubby out for the day! haha

  3. 5 stars
    I never knew it was this simple to make a balsamic glaze! We love it on salads and roasted veggies. Thanks a tonne for this recipe, Sharon!

  4. 5 stars
    10/10 i never thought to make my own balsamic reduction but this looks really easy to do. Thanks for sharing the recipe!

  5. 5 stars
    This is awesome Sharon. I never knew it’s that simple to make balsamic reduction!

    Blog glitches and issues are super scary. So glad to hear things are almost fully resolved for you 🙂
    I remember when I had the ‘white screen of death,’ I thought all of my hard work went down in the dumps. Thankfully, after hours and hours of research, I fixed the problem.

    1. Oh man, Melissa! Scary is right. I can’t believe you fixed it yourself! Nice one. I tried to remedy it myself, but considering the crash was my own fault (updated a stupid amount of things at once. Don’t recommend) I thought it best to consult an expert. So jealous of other bloggers living with computer whiz husbands. At least mine does dishes! 😉 Thanks.

  6. 5 stars
    What a nightmare! I’m glad you were able to fix it though.

    I love balsamic reduction too. Although if I’m being honest, I recently cheated and bought a bottle of reduction to save time making it myself. 😛

    1. Ugh. It’s been not fun, for sure. Looks like we may be pretty close to normal again. Phew!

      And don’t feel like a cheater! Sometimes store bought is the way to go. I still buy nut butters (I think we had this discussion?) instead of homemade.

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