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! 🙂
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!
Storage Tips
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
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
I made it tonight for a caprese pizza. And I found that it was still a little runny did I do something wrong?
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 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
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!
How should I store the glaze. On the shelf or in the refrigerator?
Worked perfectly, thanks.
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!
Simple and tastes great! I added some chopped shallots.
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.