Balsamic Glaze, sometimes known as a balsamic reduction, is one of the most basic and used sauces for layering and plating. One element that can elevate any dish, savory or sweet.
What is Balsamic Glaze?
Balsamic glaze (which is also known as balsamic reduction) is a sauce with a syrupy consistency that’s made from balsamic vinegar that has been cooked down. It has a thick and glossy consistency and a complex flavor that is sweet, tangy, and slightly acidic.
This syrupy glaze is simmered on the stove until it has thickened and reduced. The natural sugars in the vinegar caramelize, resulting in a rich and flavorful sauce. Brown sugar is added to balance out the acidity of the vinegar.
This glaze’s flavor profile complements so many ingredients, making it a perfect addition to any dish. Balsamic glaze can also be used as a garnish to elevate any dish.
Why You’ll Love Balsamic Glaze
If you love the unique flavor of balsamic vinegar, you’ll fall head over heels for this glaze.
- Use it on anything – Serve it with your charcuterie board, add a drizzle of glaze to grilled meats or serve over garden salads- the options are endless!
- Easy to make – With only a few simple ingredients, and a little bit of time, this sauce comes together easily and quickly.
- Make it your own – Use this glaze for anything from a dressing for salad, a marinade, or a dipping sauce.
Ingredients
Three simple ingredients are all you need to stir together this flavorful sauce. all easily found at your local grocery store.
- Balsamic vinegar: This key ingredient adds a distinctive tangy and sweet flavor to the glaze. Traditional balsamic vinegar is great, or use different flavors to up the ante.
- Brown sugar: With its molasses-style flavor, a little brown sugar helps to offset the acidity of the vinegar. It also provides a subtle sweetness, giving the glaze the perfect balance.
- Fine sea salt: Salt enhances the other flavors in the glaze and provides a slight savory note, helping to bring out the sweetness of the brown sugar and the tangy flavor of the balsamic vinegar.
Variations
There’s no shortage of ways to make this delicious glaze even saucier.
- Soy sauce: Add soy sauce to the mixture for a touch of umami and saltiness.
- Sweetness: Add honey or maple syrup to the balsamic vinegar and brown sugar mixture to give the glaze a slight sweetness. Or, simply add extra sugar.
- Garlic: Crush a few cloves of garlic and add them to the pot while the vinegar is reduced to infuse the glaze with a savory and garlicky flavor.
- Thyme: Add a sprig or two of fresh thyme to the pot during the reduction to give the glaze an earthy and herbal flavor.
- Black pepper: Grind fresh black pepper into the glaze for a subtle kick of heat that will balance out the sweetness of the balsamic vinegar.
- Citrus: Add a dash of lemon zest or orange zest to the glaze for a bright and citrusy flavor that will complement the sweetness of the balsamic vinegar.
How to Make Balsamic Glaze
With only two steps and 15 minutes, you’ll have this simple recipe ready in no time!
- Combine ingredients. Stir both ingredients together in a small sauce pan. Allow to simmer on low and reduce by half.
- Allow to thicken. Mixture will thicken when cooling, should coat the back of a spoon. It will not appear thick while still hot, allow it to cool to get the right consistency.
- Add salt. Stir in dash of fine sea salt.
What To Serve With Balsamic Glaze
Balsamic glaze is commonly used in Italian cuisine as a dressing for salads, a topping for grilled meats (think: steak, turkey, or pork), or a dipping sauce for bread. You can drizzle it over veggies or even fresh fruit, like grilled watermelon or peaches or a bowl of fresh strawberries.
You can use the best balsamic glaze in so many ways. Drizzle it on top of salads (especially a Caprese salad) instead of balsamic vinaigrette or over meats like pork chops or chicken breasts. You can also toss it with veggies like Brussels sprouts or asparagus.
We love to serve this at our house alongside aged cheeses (or a soft one like fresh goat cheese). It’s also a surprising addition to morning egg dishes and a flavorful topping for vanilla ice cream.
It can even used on top of pasta like our favorite linguine recipe or stirred into our pastina recipe. Here are come other favorite ways to serve this tangy glaze:
- Grilled Cheese
- Grilled Chicken
- Brussels Sprouts
- With Caramelized Onions
- Air Fryer Burrata
- Pizza
- Avocado Toast
- Salad or Grilled Romaine
- Fresh Fruit Salad
- Beef, Seafood or Fish
Storage, Make Ahead and Freezing
This yummy glaze will last for a while in the fridge or freezer.
Balsamic glaze can be made ahead of time and stored in the refrigerator or freezer until needed.
How to Store Balsamic Glaze
After it has cooled to room temperature, store balsamic vinegar glaze in the refrigerator for up to 2 weeks in an airtight container. A clean glass jar with a tight lid (like a mason jar) works perfectly.
Can I Freeze Balsamic Glaze?
Balsamic glaze can be stored in a freezer-safe container for up to 6 months.
Recipes that Use Balsamic Vinegar
Once you’ve made your homemade balsamic glaze recipe, or just need to use your classic balsamic vinegar, here are some recipes to use it with.
Balsamic Reduction Sauce
Ingredients
- 1 cup balsamic vinegar
- 1 tablespoon brown sugar
- Dash of fine sea salt
Instructions
- Stir both ingredients together in a small sauce pan. Allow to simmer on low and reduce by half, approximately 15 minutes. Mixture will thicken when cooling, should coat the back of a spoon. It will not appear thick while still hot, allow it to cool to get the right consistency.
- Stir in dash of fine sea salt.
- If you've tried this recipe, come back and let us know how it was in the comments and ratings!
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Delicious! I’ve made balsamic glaze and homemade vinegars for years, however, never added brown sugar or salt to the glaze. Both additions are fabulous little taste treats! I made a cup last night, it practically disappeared before my eyes. We used it on pork chops, a broccoli salad, and grilled peaches with ice cream. I had happy guests!
I usually reduce a gallon at a time, in small batches, in order to share. Since I label the glass bottles, I wanted to give folks a “made” date, as well as a “use by” date. So years ago, I called the FDA to inquire. They advised that it would last up to 18 months refrigerated. (It would never last that long at my house 😉 but I do put 1 yr on the bottles as a reference)
I was curious why you said it only lasts 4-5 days? Is it because of the sugar?
Thanks for sharing! Will definitely be using your recipe going forward!
The sugar but also that it doesn’t have any preservatives or additives in it. I don’t like to advise anything that has the potential to be contaminated (evern with just a little yuck left in the storage container).
Never even HEARD of a balsamic reduction before until a separate recipe called for it. This is incredibly well balanced, soo good, and extremely easy to make! I put it in a measure cup in the freezer so it would cool down quickly. I needed the balsamic reduction to top off a dish I was making. We’re keeping this recipe forever and have found other creative recipes in which to use it, like grilled watermelon! Make this!!
This is a very good reduction. I’m on my second making of this recipe. Love it on my caprese salad.
So glad you loved it!
Thanks!
It was yummy!
I am from Costa Rica.
Very welcome! Thanks for coming back to let us know!
I have made 2 batches of this and I do 3 cups in each batch . I and all my family think it is awesome. Thanks for the recipe.
Thank you! One of our favorites too!
How long is the reduction good for if keeping in the refrigerator?
Hi Kevin, I’d say about a week. Since it doesn’t have preservatives and heaping loads of salt, it isn’t as shelf stable as the stuff you buy in the store.
What is the shelf life? Should it be refrigerated?
Hi there, since there aren’t any preservatives other than salt, it stays good for about 4-5 days in the fridge, however it is best fresh.