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
Thanks
Great and easy recipe.
Thanks, Dan! I’m so like this glaze.
Can you make this with flavored balsamic vinegars?
You can make this glaze with your flavored balsamic vinegars, Marsha.
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.
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?
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
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!
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.
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.
Looks wonderful. Can’t wait to try it.
Hope you enjoy it, Judy.