Homemade Balsamic Glaze Recipe
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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! đŸ™‚
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
I used maple syrup and it was deliciousÂ
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 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
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 sautĂ©ed 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.
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?Â
Just wondering if this should be stored in the refrigerator? It is delicious by the way!! Thank you!!
Absolutely scrumptious. I use it on everything. 10 out of 10 rating????
I always use this recipe whenever I make grilled veggie sandwiches! So delicious!
Easy, great tasting!Â
Hi I just came across this and am excited to try! How long can it be stored?
Can you use simple syrup?  Or which is better – honey or maple syrup?  It’s for asparagus and Gruyere cheese. Thank you.Â