Balsamic Glaze Recipe (Balsamic Reduction) (2024)

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Valentina's Corner

  • January 30, 2024
  • Recipe

A balsamic reduction is a sweet and tangy glaze that will immediately elevate any dish. Thisbalsamic glaze recipefollows the easy steps to making this descendant glaze. Use the glaze in a variety of dishes for a delicious twist. Oh, and did I mention you only need two ingredients?

Balsamic glaze is a crucial component to making aneasy caprese bruschetta, or even drizzle over roasted vegetables likeroasted brussels sprouts; the possibilities are truly endless!

Balsamic Glaze Recipe (Balsamic Reduction) (2)

What is Balsamic Glaze?

Balsamic glaze is simply a reduction of balsamic vinegar. Balsamic vinegar is a brown vinegar with rich, complex flavors.

Known for its feature in theiconic caprese salad, a balsamic glaze will compliment a large variety of dishes. This homemade balsamic glaze recipewill take you through two easy steps to making your balsamic reduction. You’ll be amazed at how quick and easy this recipe truly is: it requires less than 15 minutes of total cooking time!

Why You’ll Love This Recipe

  • Easiest glaze ever.Just two ingredients and two steps for the most tasty glaze.
  • It adds so much flavor.The presence of this glaze will elevate any dish you add it to.
  • Versatile.Add this glaze to salads, sandwiches, and even pizza!
  • Keeps well.Make a large batch and refrigerate for up to two weeks.
Balsamic Glaze Recipe (Balsamic Reduction) (3)

Ingredients for Balsamic Glaze

There are just two ingredients to make the homemade reduction!

  • Balsamic vinegar –any brand will do, but Modena is our favorite.
  • Brown sugar –balances the acidity by adding sweetness.

How to Make Balsamic Glaze

The most simple instructions ever:

  1. Whisk together balsamic vinegar and sugar in a small bowl. Proceed to pour into a saucepan.
  2. Bring the pan to a soft boil and simmer on low-medium heat until it reduces by half. It will take you approximately 12 minutes. Allow the reduction to cool completely before using or storing.

Cooking Expert Tip:

Be cautious when cooking the reduction, as overcooking will make the glaze hard. You want it to reach a consistency where it’s thickened but still slightly running off the spoon. It will thicken even more as it cools.

Serving Suggestions

  • Sandwich:Drizzle this glaze onto abreakfast croissant sandwichfor a sweet and savory melody.
  • Salad:Balsamic glaze is essential when making aclassic caprese salad, but it is also delicious when featured on aspinach salad with strawberriesor drizzled overtomato burrata salad.
  • Toast:Feature this glaze on youravocado toastfor an incredible breakfast toast.
  • Pizza:A light drizzle of balsamic glaze tastes unbelievable on achicken flatbread pizza.
Balsamic Glaze Recipe (Balsamic Reduction) (4)

Recipe FAQs

Can I make this glaze without sugar?

You can make this glaze by just reducing balsamic vinegar! However, the result is a lot more acidic.

Can I use honey for balsamic glaze?

You can use any sweetener for this glaze instead of the brown sugar. Some great options include honey or maple syrup.

Is balsamic glaze sweet?

The glaze is slightly sweet; however, the acidity in the vinegar pairs perfectly with the sugar. The result is a glaze that isn’t overwhelmingly sweet. If you want a really sweet glaze, we suggest adding more sugar.

Store & Reheat

  • Storage.Store the cooled glaze in a clean glass jar in the fridge and refrigerate for up to 3 weeks.
  • Freeze.We don’t recommend freezing this glaze.

More Sauces and Dressings to Try:

If you enjoyed this balsamic glaze recipe, be sure to try our other popular condiments and sauces:

  • Homemade Tzatziki Sauce
  • Homemade Teriyaki Sauce
  • Spicy Mayo Sauce Recipe
  • Hibachi Ginger Sauce
  • Avocado Ranch Dressing

If you tried thisBalsamic GlazeRecipe or any other recipe on my website, please leave astar ratingand let me know how it went in thecomments below– we appreciate it!

Balsamic Glaze Recipe

Author: Valentina

Balsamic Glaze Recipe (Balsamic Reduction) (5)


5 from 5 votes

All you need is two ingredients to follow this easy balsamic glaze recipe. Get a rich and complex balsamic reduction, perfect for drizzling over your favorite sandwich or a tasty salad.

Prep Time: 0 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 12 minutes minutes

Servings: 8 servings


  • 1/2 cup balsamic vinegar
  • 3 Tbsp lightly packed brown sugar

US CustomaryMetric


  • In a saucepan, whisk together balsamic vinegar and sugar.

  • Over low-medium heat, bring the mixture to a soft boil. Simmer the glaze until the vinegar is reduced by half; this should take about 12 minutes.


  • Store the cooled glaze in a glass jar for up to three weeks.
  • Be careful not to overcook the glaze as it will become thick.
  • You can use any sweetener to substitute the brown sugar. Great options include honey, granulated sugar, or maple syrup.


31kcal Calories7g Carbs1g Protein5mg Sodium24mg Potassium7g Sugar8mg Calcium0.1mg Iron

  • Full Nutrition Label

Nutrition Facts

Balsamic Glaze Recipe

Amount Per Serving

Calories 31

% Daily Value*

Sodium 5mg0%

Potassium 24mg1%

Carbohydrates 7g2%

Sugar 7g8%

Protein 1g2%

Calcium 8mg1%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course: Salad, Side Dish

Cuisine: American, Italian

Balsamic Glaze Recipe (Balsamic Reduction) (6)

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Leave a comment


  • Balsamic Glaze Recipe (Balsamic Reduction) (7)

    • AJ Moody

    I made this recipe and I’m obsessed! Literally! I bought a new, large bottle balsamic the next day so I can have several cups on hand daily. I’m trying to eat healthier and my fav breakfast, lunch, and dinner is having whole grain toast, fried over-easy egg, sliced avocado and tomato with a drizzle of the glaze! It’s Devine! Now my husband wants it on his eggs too! So easy and so delicious!

    • Reply
    • Balsamic Glaze Recipe (Balsamic Reduction) (8)

      • Valentina’s Corner

      That’s wonderful, I always make a double portion so I have the glaze in the fridge available. We have so many different ways to use the glaze if you’ll search for it. Thanks so much for visiting our online kitchen.

      • Reply
  • Balsamic Glaze Recipe (Balsamic Reduction) (9)

    • Beth Purdy

    very good. I made it as written because I had never had it before. It’s definitely a keeper. 😊

    • Reply
    • Balsamic Glaze Recipe (Balsamic Reduction) (10)

      • Valentina’s Corner

      This glaze is so delicious on so many different recipes. I always make a double portion and just keep it refrigerated.

      • Reply
  • Balsamic Glaze Recipe (Balsamic Reduction) (11)

    • Lisa

    how long can ot ne stored in the fridge afterwards?

    • Reply
    • Balsamic Glaze Recipe (Balsamic Reduction) (12)

      • Valentina’s Corner

      This will stay refrigerated up to three weeks, Lisa. So, double or triple the portion and enjoy. 🙂

      • Reply

More Comments

Balsamic Glaze Recipe (Balsamic Reduction) (2024)


How do you know when balsamic reduction is done? ›

Here's how to make balsamic reduction

Bring to a rapid simmer over medium heat, then reduce to medium-low and cook at a low bubble, stirring occasionally, until thickened, about 15 minutes. You'll know it's ready when it coats the back of a metal spoon. Remove from the heat and let cool (it will continue to thicken).

Is balsamic glaze the same as balsamic reduction? ›

What is Balsamic Glaze? Balsamic glaze is also called a “balsamic reduction.” It is essentially a reduction of balsamic vinegar. Additional sweeteners like honey or sugar can be added. The balsamic vinegar is simmered in a saucepan until it has reduced down and thickened to a maple-syrup consistency.

Why won t my balsamic reduction thicken? ›

While making balsamic glaze isn't difficult, it does require some patience. If it doesn't seem to be thickening, just wait a few more minutes. Make sure it's maintaining a a good simmer, but resist the urge to bring it to a full boil. And remember, the glaze will thicken more as it cools.

Why did my balsamic reduction get hard? ›

Why Did My Balsamic Reduction Turn Hard? If you reduce the vinegar too much, it will harden when it cools. Next time, try reducing the cook time. If you need to salvage hardened balsamic reduction, you can reheat it with a bit of water to thin it out.

How long does balsamic take to reduce? ›

Add the vinegar to a small saucepan and bring to a gentle boil. Reduce the heat and simmer, stirring often, until thick and reduced, about 8 to 12 minutes. The timing will depend on your desired thickness. The balsamic will also thicken as it cools.

What if my balsamic reduction is too thick? ›

If your sauce becomes too thick, add a little bit of water to thin it out. Keep in mind, the sauce will continue to thicken as it cools.

Can I use balsamic glaze instead of balsamic reduction? ›

Balsamic glaze is condensed balsamic vinegar that yields a beautiful dark, glossy drizzle with a bold, complex flavor. It's also know as balsamic reduction… or as I like to say, balsamic magic.

Can I use balsamic glaze in place of balsamic vinegar in a recipe? ›

Balsamic glaze can still be used as seasoning, as a substitute for Balsamic Vinegar, although it would be preferable to use it as a garnish.

Should I refrigerate balsamic reduction? ›

Balsamics' enemies are light and heat, so cool, dark storage spaces are best. If you're using balsamic vinegars primarily for salads and like them chilled, they can be refrigerated. If you're using them for sauces, marinades, and reductions, store them in a cupboard.

What can be done to fix the problem if a reduced sauce is too thin? ›

Ways To Thicken Sauce
  1. Tomato Paste. If your soup or stew is watery, adding tomato paste may help! ...
  2. Arrowroot. You might prefer to avoid gluten in your recipes. ...
  3. Flour. ...
  4. Reduce Your Liquid. ...
  5. Puréed Vegetables. ...
  6. Egg Yolk. ...
  7. Yogurt. ...
  8. Rice.
Jul 15, 2022

What is the problem with balsamic vinegar? ›

If used in excess, the acidic content of balsamic can lead to problems like enamel erosion or heartburn. The benefits can still be enjoyed when consumed in small amounts.

Why did my balsamic glaze crystallize? ›

Crystallization is due to the rearrangements of the α-d-glucose monohydrate molecules; while, jamming is caused by the crowding of amorphous long-living colloids of unidentified substances that eventually separated into a space-limited solid-like phase or into a gel network spanning the available volume.

What is the mother of the balsamic vinegar? ›

Mother of vinegar is a biofilm composed of a form of cellulose, yeast, and bacteria that sometimes develops on fermenting alcoholic liquids during the process that turns alcohol into acetic acid with the help of oxygen from the air and acetic acid bacteria (AAB).

Can you burn balsamic reduction? ›

Beware that balsamic reduction is easy to burn and requires a watchful eye. The burned balsamic reduction will be thick with a burned-sugar taste.

Can you reheat balsamic reduction? ›

Remember that the sauce will continue to thicken as it cools. If you accidentally over cook it and it starts to harden, you can reheat with a little bit of water to thin it back down. The balsamic reduction will store for several weeks in the refrigerator in a sealed container.

How do you know when a sauce is done reducing? ›

Tilt the pan

This is not the most precise method, but for many recipes it doesn't matter if you guesstimate your reduction. All you have to do is tilt the pan when you first begin reducing the liquid so that you have a starting point, then keep tilting it at regular intervals to see how far it has reduced.

Does balsamic reduction ever go bad? ›

Since the reduction also contains acid, anything that could have been oxidized has already oxidized. Therefore a balsamic reduction should last pretty much forever. You might want to seal it up to keep bugs from getting in it, but other than that, it should be stable for years.

Should balsamic vinegar be thick or thin? ›

Good quality balsamic vinegar will have its ingredients listed as “Grape must, tradizionale'. This means that it has been aged for at least 12 years, and the vinegar will thick and sweet.

Why is my balsamic vinegar not thick? ›

The longer the vinegar is aged, the more viscous it becomes, and the more complex and concentrated the flavor. Traditional balsamic is very different from the less expensive, commercially produced varieties sold in most grocery stores.

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