This Homemade Balsamic Glaze recipe is easy to make with just two ingredients. Delicious on meats, vegetables, pasta, fruits, and desserts! This makes the best balsamic glaze!
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?
Table of Contents
How to Make 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 is 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, sometimes 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! 🙂
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Balsamic Vinegar
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.
Sweetener
Use your favorite type of sweetener of the three choices.
- Honey – Adds a hint of honey flavor based on the flavor of the honey used. I love to use local honey whenever possible.
- Maple syrup – Adds a slight maple-flavored richness to the balsamic glaze
- Brown sugar – Adds a richer, molasses flavor to the balsamic glaze.
Step-by-Step Instructions
Heat the balsamic vinegar and sweetener. Add the balsamic vinegar and honey (or sweetener of choice) to a small non-reactive pot set on a cooktop over medium heat.
Simmer. 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.
Cool the balsamic glaze. Remove it from the heat and allow it to cool. Pour it into a glass bottle and store it in the refrigerator to use. It will keep in the refrigerator for up to two weeks, 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 use in numerous recipes or halve it if you just want to make a little bit to serve over a salad.
Non-Reactive vs Reactive Cookware
Non-reactive cookware is made of stainless steel, glass, enamelware, or ceramic coated. Use it when cooking with acidic items such as vinegar, lemon juice, or tomatoes.
Reactive cookware is made of iron, copper, and non-stainless steel.
Some Favorite Recipes Using Balsamic Glaze
- Drizzled Over Caprese Salad
- With Roasted Vegetables
- Grilled Chicken and Peach Salad
- Watermelon and Feta Appetizer Bites
- Vanilla Ice Cream
- Spooned over fresh fruit, especially strawberries. It brings out the sweetness!
How to Store
To store. Pour cooled balsamic glaze into an airtight glass jar (such as a Mason jar) or a glass bottle and store in the refrigerator for up to two weeks.
Other Favorite Balsamic Recipes
Balsamic Vinaigrette Dressing Recipe
White Balsamic Vinaigrette Dressing Recipe
Yes. This recipe can easily be halved if you are making a small amount or increased by double (or more) if you want to make a larger batch to use and share with friends! It makes a wonderful gift!
The sweetener used can make the final balsamic glaze sweeter or less sweet. I recommend that you try the recipe as written with your sweetener of choice for the first time and then determine if you would like to reduce the sweetness in the future. Then adjust accordingly.
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 honey, or maple syrup or brown sugar
Instructions
- Heat the balsamic vinegar and sweetener. Add the balsamic vinegar and honey (or sweetener of choice) to a small non-reactive pot set on a cooktop over medium heat.
- Simmer. 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.
- Cool the balsamic glaze. Remove it from the heat and allow it to cool before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn 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
So. Ridiculously. Good.
Made bruschetta topped with this glaze. Ate them all. Oops!
Yay! I am so glad you enjoyed it, Mixaleena! Thanks! xo
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
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!
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.
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!
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!
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.
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!
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.