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Homemade Balsamic Glaze Recipe – Balsamic glaze is so simple to make at home with just two ingredients! Delicious on so many dishes!
There are so many recipes that I mention using balsamic glaze which usually leads to questions: what is it? where do you get it? what does it taste like? So, I thought it was past high time for me to share my own super simple recipe for homemade balsamic glaze that is a must-have in my kitchen!
The best part?
It takes two ingredients (and you probably already have them on hand!) and takes about 15 minutes to make!
How awesome is that?
Homemade Balsamic Glaze Recipe
What is Balsamic Glaze?
Balsamic glaze is the result of the blend of balsamic vinegar and a sweetener, such as honey, maple syrup, or brown sugar, that has been cooked down until it forms into this amazingly scrumptious thick, syrupy concoction.
You can of course purchase balsamic glaze from the grocery store. It is usually sold alongside the balsamic vinegar and it generally in a little squeeze bottle. There are numerous brands available to choose from, but once I started making my own, I never looked back!
Remember how I said that my homemade balsamic glaze is made with just two ingredients? Well, sometime for the fun of it, just take a look at the lengthy ingredient list on the bottle at the stores. There are definitely more than two! 🙂
How to Make Homemade Balsamic Glaze
To make it, start with a good balsamic vinegar.
Traditional balsamic vinegar is made in the Modena and neighboring Reggio Emilia regions in Italy and will be marked on the bottles. Again, there are so many options available at the grocery store and in a huge range of prices. Buy the one in the price range that is best for you.
To the balsamic vinegar, you’ll add a sweetener. For this, I generally like to use honey, maple syrup or even brown sugar. In the photograph above, I’ve used some honey from our bees. (Love having them on our farm!)
You’ll add the balsamic vinegar and honey (or sweetener of choice) to a small non-reactive pot set on a cooktop over medium heat. Once it begins to bubble, but not boil!, reduce the heat and let it simmer until it has reduced by half and easily coats the back of a spoon, about 10 minutes.
Then, remove it from the heat and allow it to cool. I then like to pour it into a glass bottle and store in the refrigerator to use. It will keep for months, but we generally go through it fairly quickly.
You can size the recipe based on what you need – double it if you want to make enough to keep on hand for a while or halve it if you just want to make a little bit to serve over a salad.
So the last question about balsamic glaze is what does it taste like?
Balsamic glaze is a delicious combination of sweet and sour (a little more sweet than sour, I think).
Some Favorite Recipes Using Balsamic Glaze
Grilled Chicken and Peach Salad
Watermelon and Feta Appetizer Bites
Vanilla Ice Cream – oh yes!
Other Favorite Balsamic Recipes
Balsamic Vinaigrette Dressing Recipe
White Balsamic Vinaigrette Dressing Recipe
Here’s my Homemade Balsamic Glaze recipe. I hope you make it soon! Let me know what you love it on the most!
Homemade Balsamic Glaze Recipe
Ingredients
- 1/2 cup balsamic vinegar
- 3 tablespoons maple syrup, honey or brown sugar
Instructions
- Add balsamic vinegar and sweetener of choice to a small saucepan set over medium heat. Once the mixture begins to bubble, reduce the heat to medium-low heat and allow to simmer until reduced by half, about 10 minutes. Remove from the heat and set aside to cool before serving.
Enjoy!
Robyn xo
I’ve always made balsamic glaze by just reducing the vinegar. The only one I really like any more is the Kirkland Signature balsamic from Costco. It never occurred to me that one could store the glaze for future use. Duh!! Given that my balsamic is already pretty sweet, I’d probably start with less sweetener and taste to see if it needs more. Thanks for a good lesson.
I was at a wine bar in Little Rock and they had dates stuffed with goat cheese and basil with balsamic glaze. Amazing!
Sounds awesome!
Enjoy it! thanks!
Just wanted to let you know, we made your Beef Pot Roast from the cookbook Sunday for Father’s Day and it went over really well. Great Recipe. Thanks for all the good recipes.
Would LOVE this, but is it at all possible to buy Balsamic minus the Preservatives ?
I grew up without them, and so have always found I react to them with headaches…
Thanks
Hi Barbara,
Yes, there are brands of balsamic vinegar without preservatives. I don’t like them either. I hope this helps and you enjoy it! Thanks!
Omg! So Good! I did on flat bread with mozzarella roasted tomatoes bacon and scallions and drizzled the glaze over it.It was hit of party. Thank you for sharing?
Wow, Donna – now I’m hungry! It sounds delicious…I’m so happy you enjoy this recipe. It’s a favorite I make so often! Thanks so much! xo
Is it half a cup of Balsamic vinegar or 1 to 2 Cups in recipe
Hi Helen,
It is half a cup – (1/2 cup). Thanks!
Robyn, I made the Balsamic glaze this summer with your Caprese Chicken. We loved it! I’d like to give as Christmas gifts. Can i make it ahead, keep refrigerated, and give away? I did keep mine in the refrigerator for at least a month, and it seemed ok. Your thougths? Thanks.
This took far longer than 10 minutes to reduce. Was I doing anything wrong?
Hi Jean,
I live in hot, humid Georgia and cook on a gas stove, which mine might be done a little faster than others. You may want to turn up the heat a tad and see if that helps. Thanks!
Oh my stars and bars! This is so scrumptious! thes best balsamic glaze ever!
I’m so thrilled you enjoy it, Margo! We love it too! Thanks! xo
So. Ridiculously. Good.
Made bruschetta topped with this glaze. Ate them all. Oops!
Yay! I am so glad you enjoyed it, Mixaleena! Thanks! xo
My grandchildren wanted the lettuce wedges as part of a birthday dinner that you get at Outback but we were making a special dinner at home so I tried the glaze and they were just raving about it
Thank you
Peny
I’m happy you and your family enjoyed it Peny! Thanks so much! xo
Can you use simple syrup? Or which is better – honey or maple syrup? It’s for asparagus and Gruyere cheese. Thank you.
Hi I just came across this and am excited to try! How long can it be stored?
Easy, great tasting!
I always use this recipe whenever I make grilled veggie sandwiches! So delicious!
Absolutely scrumptious. I use it on everything. 10 out of 10 rating????
Just wondering if this should be stored in the refrigerator? It is delicious by the way!! Thank you!!
Definitely trying this today. I’ve been using avocados more and I need something to make them in a different way. And I love that you said how long to store for – I’ll make some and jar it up! How do you clean those skinny neck bottles anyways?
Robyn, I very much appreciate your no-nonsense approach to home-cooking.
I have wearied over the years of recipes calling for ‘off the wall’ expensive ingredients
that I would use for only the one recipe.
I like your use of basic ingredients in deliciously simple recipes that I am delighted
to make for my family.
I appreciate that you share your personal experiences with your readership.
Keep up the good work,
many thanks,
PS: the Balsamic Glaze recipe turned out perfectly. I sautéed chopped kale and garlic in olive oil. I added cranberries and chopped cashews then drizzled the glaze over all before serving. What a hit…It felt so ‘gourmet-ish.’ ha!
Mary
Thank you so much for your sweet comment, Mary! I really appreciate you! xo
I just wanted to tell you I made your glaze and we loved it on our toast points with goat garlic and herbs and the glaze drizzled over. Wow how great this was.
I cooked Brussel sprouts finished off with a Balsamic Glaze, Was Great. I thought the Balsamic Glaze was some exotic concoction, and for me it was hard to find. I was checking something out about how long to cook the Brussel Sprouts, then they said and to make the Balsamic Glaze, so this morning I wanted to see how it was made. From now on I will make my own. Thanks
So glad you are going to make my glaze! I hope you enjoy it! Thanks! xo
I used maple syrup and it was delicious
I used maple syrup to sweeten and drizzled it warm over a wedge salad with black olives, gorgonzola cheese crumbles, tomato and bacon bites and a little blue cheese dressing…delicious!
I used honey and an aged balsamic.
**warning: don’t walk away from this or your balsamic glaze will turn bubbly then directly into balsamic glue. Lol. 2nd attempt was delish.
Btw: You can’t tell it’s burnt by looking at it but when the sweet smell gets the slightest smell of burnt sugar. As it cools the burn taste becomes more noticeable.
Simple and tastes great! I added some chopped shallots.
I’m so excited to try this tonight! I’m making Olive Garden’s Steak Gorgonzola Alfredo and it is drizzled with balsamic glaze. My store doesn’t carry it premade (in south Arkansas), but found your recipe and am happy to have both ingredients already in my kitchen! The dish doesn’t taste the same without it! Thanks for this recipe!
Worked perfectly, thanks.
How should I store the glaze. On the shelf or in the refrigerator?
Hello! I was wondering what you would recommend to make this a sugar free option. Can I use swerve (confectioner or granular) or stevia as a sweetener? If so what would the measurements be?
Thank you for your time!
I made this recipe for the balsamic glaze last evening and I received raves! I drizzled it over salmon! Best of all, it was so easy to make! Thanks so much for adding spice to my recipes!
I’m so glad you enjoyed it, Kelly! It’s always a great feeling to get raves over something we cook, isn’t it?! Thanks so much letting me know you liked it! xo
Cooked up a small qty. Used honey, and added some grape jam. Drizzled the glaze on some white hot dogs, from upstate N.Y. So close to a family recipe of 50 years. This good on pork chops and pork loin. Time to cook up a bigger batch, more white hots in the freezer.
I made it tonight for a caprese pizza. And I found that it was still a little runny did I do something wrong?
Tried this on my caprese panini! It was so good, thank you
So glad you gave it a try and enjoyed it, Jane! Sounds delicious on that panini! Thanks! xo
Awesome quick and simple !
How long do you believe this will last in storage??
Thank you for sharing your recipe. I tried it using the honey and it was very good. The half cup actually reduced to a quarter cup which was just enough.
Thanks Linda! xo
Try it on crispy deep fried brussel sprouts. You will he amazed!
Delicious! Right after I made it for the first time, I ordered a cute little jar to make more and store. I see you say that you keep yours on the fridge. When I did that, mine got very, very thick. Does this happen to yours?? Is keeping it on the shelf an option, or do I need to keep it on the fridge?
Thanks!
Steph
Hi Stephanie,
I’m so glad you love this balsamic glaze! I think it is just magical! I do store mine in the refrigerator. I know that the high acidity and sugar should prevent bacteria growth, but I’m always conservative on food safety. 🙂
Hi, I made this divine thing 😋 and it’s was liked by everyone. How long can we store it in the refrigerator?
Would like to know which brand of balsamic vinegar used.Was it the thin stuff on the grocery shelf or the thick balsamic vinegar. Hoping it’s the thin since the other is about $30 a bottle.
I made a Caprese chicken lasagna and it called for balsamic glaze and I didn’t have any and couldn’t find it at the store near my house so I use your recipe and it was amazing on my lasagna thank you very much for sharing
Hi, Robyn.
Thank you for sharing this recipe. I made a batch of this balsamic glaze a couple of weeks ago to drizzle over baked salmon; fantastic! Last night, I used it on a green salad with tomato and cucumber and it was the bomb! I am making a double batch today to make sure I have enough on hand 🙂
Hi Kate,
Love how you used this glaze on such different recipes. I always like to keep some on hand in my refrigerator since there are so many uses for this. Thanks!
This was great! Keep in the frig and use all the time. Your recipes are well written which I appreciate.
Thank you so much, Carrie!
Hi All and Robyn,
1st time checking out your site, lots of wonderful things here. Just thought I would throw in here that, I make this every 6 months or so, and even though it is not “your” recipe, it is still the same process and ingredients. Yours is done by measurements, and mine is just, well that should be enough, taste and decide process. Anyways, thanks for the actual measurements. I have made mine for about 20 years now. I always store it in a glass bottle, but it resides on the shelf in the pantry, with the other sauces. Having had a restaurant (many years ago) we made this for our kitchen. It stores with no problems out of the fridge for at least 6 months. I usually make about 16 ounces finished size at a time, so that is how I have gauged our use. Yes, sometimes, I make it more often, but that is about the average. I usually use the brown sugar, not sure why I never tried the honey, but our bees made a surplus this last year, so that is on the agenda now, thank you. The Creamy Steak Fettuccine on Delish is what brought me to your page for your balsamic reduction. I decided I would see what other people did for that.
Hi Debbie,
Welcome to Add a Pinch! Thank you for letting us know how you bottle and store your balsamic glaze. I hope you find many more recipes here that you will enjoy making! xo
Looks wonderful. Can’t wait to try it.
Hope you enjoy it, Judy.
Am I crazy to think about doing one tablespoon each of syrup, honey, and brown sugar?
Would that be a culinary no-no? Because I like to rock the gravy boat. See what I did there?…Would’ve worked better on a gravy recipe. I’m gonna go see if you have one and maybe try my luck there.
I’ve never tried using one tablespoon of each in this recipe but if you try it, let me know how it works.
Is it supposed to thicken up on heat or does it thicken up after it’s off heat
It will start thickening as it reduces by half. It will continue to thicken even more after it is off heat, Grant.
This simple recipe for balsamic glaze is great! No need to buy it when you can quickly and easily put this together at home as needed. This will be my go-to whenever a recipe calls for balsamic glaze or reduction. Thanks for sharing!
Thank you, Sonya!
Recently, at a restaurant, I had an arugula, tomato, and mozzarella cheese salad, drizzled with balsamic glaze. It was delicious, so I wanted to duplicate it at home. Typically, I’m not a Balsamic Vinegar fan, but the glaze just made the salad. I found your recipe, and I made it with pure Maple Syrup. OMG!!! It tasted like sweet buttered sourdough toast! Your recipe was way better than the restaurants! My salad tasted even better than the pros! LOL! I am hooked and convinced that Balsamic Glaze will have to be a part of many of my dishes, from now on! Thank you!
Thanks, Natalie. I’m so glad you loved the balsamic glaze. It just makes salad much better to me, too. xo
Even though I’ve not tried it yet, I know it’s excellent. I have been obsessed with vinegars for a while now. This is an excellent suggestion. Honestly. plain balsamic on my Caprese has been good, but …
I can hardly wait for tomato season. My brother is an organic gardener and obsessive about his tomatoes. Lucky me.
I think I’ll do chicken balsamic for dinner, lol.
Hope you enjoy!
How long does the glaze last?
This is great on tuna or chicken salad stuffed tomatos. And of course it’s great for chicken or as a salad dressing. Love love love this stuff
Thanks for the tips, Paula!
This tastes great but as soon as it cools it’s not pourable or squeezable, it seizes up into a sticky mess. I followed the directions exactly but not sure why it didn’t work out. Any suggestions?
Rob, it sounds like yours overcooked. Cook it over medium heat. Once it begins to bubble, reduce the heat and let it simmer until it has reduced by half and easily coats the back of a spoon, about 10 minutes. Do not boil.
Can you make this with flavored balsamic vinegars?
You can make this glaze with your flavored balsamic vinegars, Marsha.
Great and easy recipe.
Thanks, Dan! I’m so like this glaze.
Thanks
I put this on everything! As soon as I start to run low I make another batch!! Love it!!
Thanks, Sarah. It sounds like you like this glaze as much as I do.
I see Step 1. Was there a Step 2? Also how long can this be kept, I assume in the refrigerator?
There is only one Step in the recipe, Anita. This glaze should last months if stored in the refrigerator.
Awesome and easy! First time making this I used it on a Caprese chicken recipe. Was excellent and full of flavor! Doubled the recipe so to keep for other dishes.
Thanks so much!
Thanks, John. I love to keep a bottle of this handy in my refrigerator, too.
Wonderful! I even tried it on ice cream and you are right, it’s delicious!
Thanks, Anne. I haven’t tried it on ice cream but love it on everything else I have used it on.
Can Use Stevia as a sweetener?
Paul, I haven’t made this with Stevia.
I am in love with the balsamic/fig dressing made by an Australian company. Hard to find and pricey (worth it though). My question is, can I add fig preserves to this recipe?
Linda, I haven’t tried adding fruit to this glaze but I have seen that other people have. added fig preserves to the glaze. Let me know if you try it.