Perfect Balsamic Glaze

Balsamic Glaze is easy to prepare with just two ingredients: balsamic vinegar and dark brown sugar, simmered into a thick and sweet reduction! This is a simple recipe anyone can make at home, better in batches, to refrigerate, and use when needed.

This is probably the easiest recipe you will ever make with just two ingredients. How many recipes do you have like that? I bet nothing is as simple and as intensely delicious as this sauce. If you have never tasted balsamic glaze, you must make this recipe. The rich, bold, sweet taste is like molasses and sugar times 100 with a tangy kick, and all this from two ingredients in 15 minutes.

Homemade Balsamic Glaze Recipe

Balsamic glaze is a thick syrup made from balsamic vinegar. It is often used to drizzle over egg dishes, salads, beets, raspberries, cheese, and so on and so forth. The list of possible recipes where it can be used is endless.

It is also known as balsamic reduction and is made by reducing balsamic vinegar to a concentrated intensely flavored thick sauce in a gentle boil with a little brown sugar. This extraordinary condiment can be used for many dishes from sweet to savory. It tastes great on vegetables, pasta, and chicken as well as sweets like ice cream, fresh fruits, cake, or cookies.

All you need is 15 minutes and a pot to make this easy sauce. Made with just two ingredients, balsamic vinegar, and sugar. This recipe makes one-half cup, but the ingredients can be doubled or tripled to make a larger batch and store it in the fridge for all sorts of delicious recipes. 

Another thing I love about this recipe is that I can get my kids to eat all sorts of vegetables this way. If I let them dip it into this delicious glaze, they will try anything. It is also perfect for drizzling on these grilled vegetables. 

Other recipes you can use with this delicious glaze include brown sugar pork chops seasoned with Worcestershire sauce, garlic, and molasses, or air fryer chicken and veggies served with zucchini and bell peppers. It also tastes amazing on any kind of salad like this pear salad with goat cheese and candied pecans. 

Why you will love this recipe

• Just two ingredients: It does not get much easier than that, also it is very budget friendly.
• It is so fast: Just 15 minutes. Two steps. Pour and slowly boil the mixture.
• Easy cleanup: One pan to clean. That’s all.
• So many uses: You will probably need to make more as it tasted great in so many dishes!

What you’ll need to make balsamic glaze

Special items:

• A saucepan – Just one saucepan for cooking the vinegar.
• Jar – To put the glaze in.
• Cooking utensils

Ingredients:

There are only two ingredients in this Balsamic glaze recipe. Scroll down to the recipe card for complete instructions and exact measurements.

• Brown sugar: Light or dark brown sugar will do for this recipe. 
• High-quality balsamic vinegar: Use the finest quality balsamic vinegar you can get for the best results. 

How to make balsamic glaze from scratch?

You can make this recipe in minutes with good-quality balsamic vinegar and you will never need to buy balsamic glaze ever. This recipe takes just about 15 minutes to prepare. Probably less time than actually going to the grocery store and buying it. You can make this in the comfort of your kitchen, saving money, time, and effort.

In this recipe, you will be performing a cooking technique called reduction. In fact, balsamic glaze is also called balsamic reduction. Read on how to make this easy recipe.

1. Stir the balsamic vinegar and sugar: First, add brown sugar and balsamic vinegar to a small saucepan and stir to dissolve the sugar and combine well. 
2. Boil: Next, bring the balsamic vinegar and brown sugar to a boil on medium heat. Then, reduce heat to medium-low and continue cooking. 
3. Simmer the balsamic glaze: Continue letting the balsamic glaze simmer while stirring occasionally for about 10 to 15 minutes, or until it is reduced to about one-half cup. 
4. Check the balsamic reduction: You can remove your glaze from the pot when the sugar and balsamic vinegar thickens enough to cover the back of a spoon. 
5. Done: After it cools to room temperature, pour the balsamic glaze into a clean glass jar with a lid and put it in the fridge. Remember, the homemade balsamic glaze will thicken as it chills. 

Looking for more recipes with balsamic glaze? Try my Instant Pot Balsamic Pork Tenderloin recipe with soy sauce and molasses or Instant Pot Balsamic Chicken flavored with honey, rosemary, cinnamon, and other fresh herbs.

Expert tip

Getting the best balsamic vinegar

When I looked at the best balsamic vinegars, I had to consider the average person. Nobody wants to go out and buy a thousand-dollar bottle of vinegar to boil it down into glaze and pour it onto pizza or ice cream. Well, someone may want to, but not the average person. Most of us typically buy the $10 bottle of balsamic vinegar at the grocery store for everyday use and splurge a bit on a $20 bottle for a balsamic glaze.

In all my research and tasting, I found that Giuseppe Giusti is the best. Now, you can spend $20 on a bottle of Premio balsamic from Giusti, but it is not the best. It is good for everyday use. The better one is Giusti Gran Deposito Aceto Balsamico for about $40. They even have tiny bottles of the exquisite collection you can buy for up to $2000 but I would not recommend those because you would need three of them for this recipe.

To be fair, I did some research online and found that others say Fini balsamic vinegar is just as good as Giusti, and it does cost a few dollars less at about $17 for the economy kind. Alessi organic balsamic is another great choice as is Colavita, which cost under $20. However, they both rated under four stars on Amazon. In the end, it is up to you. I am just giving you my advice.

Recipe variations and add-ins:

• No sugar: Instead of sugar, use honey, maple syrup, or agave syrup. For one cup of balsamic vinegar, use 2 teaspoons of honey.
• One ingredient: Skip the sweetener and just use dark balsamic vinegar, the reduction will still be sweet. 
• Other flavors: If you need a big batch of flavored glaze, use extracts to flavor the mixture. Try raspberry, cherry, or pomegranate.
• Flavored vinegar: Speaking of flavors, use flavored balsamic vinegar. Then, you don’t have to flavor it yourself.
• Add citrus: Instead of using flavors in a jar, just squeeze some lime or lemon juice from an actual lime or lemon in there. The taste is so refreshing.
• Add some wine: Another way to infuse natural flavors into your vinegar is to add a bit of wine. Red wine is my favorite choice.
• Cinnamon flavor: Toss in some cinnamon for a different flavor.
• Spice it up: Add some heat with red pepper flakes if you like spicy dishes.
• Molasses: Spoon a bit of molasses into the sauce after you reduce the heat. 

Serving suggestions:

There are hundreds of uses for this incredible glaze. Try one of my favorite ideas.

• One of the most common uses for this balsamic glaze is on caprese salad. Try it on my caprese salad recipe, and you will find out why.
• I love this drizzled on ice cream. Many people would use vanilla, but I actually like it on my cherry ice cream. It is easy to make, and so delicious, too. 
• The next time you have pizza, whether it is caprese or regular pizza, drizzle some of this on it and you will be hooked!
• Don’t stop there! Also drizzle it on grilled fruits. These grilled peaches taste amazing with a little bit of glaze on them.
• Steaks taste better with some balsamic glaze too. Even if they do not need anything on them. Just pour some on the side and use it for dipping the steak. It is incredible. No more steak sauce needed. Ever!
• It also tastes delicious on honey garlic salmon, tuna, or any kind of seafood recipe.
• Also, the kids will love balsamic glaze over watermelon or other fresh fruits. 
• Another option is to try in this balsamic pork loin recipe.

Frequently asked questions

What is Balsamic Glaze?

It is a sweet and tangy condiment that is perfect for using as a dressing on salads, as a dipping sauce, sauce for sandwiches, or to be added to marinades. A good flavor enhancer that has an intense flavor and a little amount goes a long way. In making it, the balsamic vinegar evaporates and what is left is a thick liquid.

Even without adding sugar, the reduction will still be sweet from the sugars in the balsamic vinegar. You can find it next to vinegar and olive oil in grocery stores, usually packed in tubes or easy-to-squeeze bottles.

How can I thicken my homemade balsamic glaze?

First of all, do not rush the process of homemade balsamic reduction by overboiling. It is better to take the time to do it properly for at least 15 minutes, stirring occasionally. Use a heavy saucepan for even heat dissipation. 

Remember that this sweet and tangy balsamic glaze will thicken slightly as it cools so make sure you let it cool completely before you panic. If it still is not thick enough after it chills, add a half teaspoon of cornstarch to a tablespoon of water and dissolve it, add it to the balsamic mixture, and simmer on medium heat until it covers the back of a spoon.

What is the difference between balsamic glaze and balsamic vinegar?

Balsamic vinegar has a sour, sweet, and intense flavor with woodsy notes, while glaze is sweeter and not as tart. Also, glaze is a thick syrup, while vinegar is a liquid. The glaze is often used for decorating and drizzling, but the vinegar is typically used for salads, dressings, and marinades. Switching one for another in a recipe is usually not advised. However, with my recipe, you can quickly turn balsamic vinegar into glaze with just one other ingredient.

Should I keep my balsamic glaze in the fridge?

Like vinegar, balsamic glaze does not need to be refrigerated. However, if you like your glaze chilled, you can keep it in the fridge. I suggest a glass jar with a fitted lid, like a ball jar. It can be kept for up to a month in the fridge. Since it gets thicker as it chills, you will have to reheat it to use it again. Either run it under warm water or microwave in 10-second increments.

Why did my glaze harden?

If you heat your balsamic glaze for too long, it is going to turn hard when it cools. To fix it, you may be able to reheat it and add some liquid to it to thin it out. In fact, just try a teaspoon of water. That should work just fine. Simply add a teaspoon of warm water and stir briskly until it loosens up. If that is not enough, add another spoonful until it is the consistency you like.

Why is balsamic vinegar so expensive?

The main reason this particular vinegar costs so much is because it takes so long to make it. The best kinds take 12 to 25 years to age in different types of wooden barrels. The smaller the barrels the thicker the vinegar and the better the flavor, which means it takes the longest and costs the most because of the limited supplies. Of course, you can get inexpensive Pompeian balsamic vinegar for about $5 at the grocery store, but the good stuff is not that expensive. You can get Giuseppe Giusti Gran Deposito for about $40.

How to make Balsamic Glaze without sugar?

For this to work, make sure you use dark balsamic vinegar. Just heat it up in a saucepan over medium to low heat while constantly stirring. The process will take about 10 to 15 minutes until the original amount of the liquid has been reduced to about a quarter or half.

How to store leftovers:

• Store: This balsamic reduction, like many other homemade condiments, will stay fresh for up to two weeks at room temperature. It can also be stored in the fridge for up to one month.
• Freeze: It is not recommended to freeze it. 
• Reheat: Balsamic reduction will be too thick to use once it is chilled to room temperature. Reheat the glaze in the microwave for 30 seconds before using it.

More delicious sauces:

Recipe tips:

• If you cook your glaze too long, don’t panic. Just add some water and stir it up, it will thin out.
• It is important to use high-quality balsamic vinegar. Look for those made in Reggio Emilia or Modena, Italy. These are the two top-rated producers of balsamic vinegar. 
• Another thing to note is that balsamic glaze is also referred to as balsamic reduction by most people. So, when you see the words “balsamic reduction,” it typically means balsamic glaze rather than the actual process of reducing the sauce. 
• Balsamic glaze does not have to be refrigerated unless you like it chilled.
• If you keep it in the fridge, you may have to warm it up to get it moving again.