How to make homemade Balsamic Glaze or reduction in minutes with just one ingredient!

Balsamic glaze (also known as balsamic reduction) is so easy to make in your very own kitchen. Balsamic vinegar cooks down and transforms into a much-loved condiment you can drizzle over anything. Chicken, fish, salad, pasta, bruschetta, steak, vegetables, fruit – the options are endless!

Turn any regular dish into something restaurant quality with a rich balsamic glaze.

Thick, dark balsamic glaze being mixed with a wooden spoon in a bowl. - 1
  • Why This Recipe Works
  • Ingredients
  • How To Make Balsamic Vinegar
  • Recipe FAQ’s
  • Balsamic Glaze (Reduction) Recipe

Why This Recipe Works

With a perfect balance of sweet and tangy, balsamic glaze adds a deep, rich colour and flavour to any recipe. Whether you pop it on a Caprese Salad with Avocado or drizzle it over Italian Herb Bruschetta , it elevates every dish it touches. Make a large batch and store it in the refrigerator for when the craving hits. Once you try it, you’ll be adding this reduction to everything you cook!

Ingredients

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  • Balsamic Vinegar : When reduced, it thickens and intensifies in flavor, offering a sweet and sour balance that enhances various dishes.
  • Sugar : Adding sugar accelerates the reduction process and imparts additional sweetness.

Note: For full list of ingredients and measurements see recipe card at the bottom.

How To Make Balsamic Vinegar

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  1. Add Sugar If adding sugar, combine both into the pot and heat together.
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  1. Heat balsamic vinegar in a small pot or saucepan over medium heat.
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  1. Boil , then reduce heat to medium-low & let simmer, stirring occasionally, until the vinegar thickens and is reduced to about ½ cup (20 minutes). If simmering with sugar, it will take about 8-10 minutes to reduce.
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  1. Remove from heat and allow to cool completely before serving (about 15 minutes). It should be thick enough to coat the back of a spoon

You can put my Balsamic Glaze on Caprese Stuffed Avocado , Stuffed Mushrooms , Caprese Stuffed Balsamic Chicken or even Roasted Brussels Sprouts

Balsamic glaze is a thick, syrupy reduction made from balsamic vinegar and sugar. It’s sweet, tangy, and perfect for drizzling over savory or sweet dishes.

Yes, you can reduce balsamic vinegar on its own. It will be slightly less sweet, but still thick and flavorful.

I don’t recommend it, freezing will likely change its texture. Store in the fridge instead.

Thick, dark balsamic glaze being mixed dripping off a silver spoon into a bowl - 7 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 8

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IngredientsUSMetric1x2x3x

  • ▢ 2 cups balsamic vinegar good quality
  • ▢ 1/2 cup brown sugar optional

Instructions

  • Heat balsamic vinegar in a small pot or saucepan over medium heat. *If adding sugar, combine both into the pot and heat together.
  • Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced to about 1/2 cup (about 20 minutes). It should be thick enough to coat the back of a spoon. *If simmering with sugar, it will take about 8-10 minutes to reduce.
  • Remove from heat and allow to cool completely before serving (about 15 minutes).

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Balsamic Glaze (Reduction)

Ingredients

  • 2 cups balsamic vinegar good quality
  • 1/2 cup brown sugar optional

Instructions

  • Heat balsamic vinegar in a small pot or saucepan over medium heat. *If adding sugar, combine both into the pot and heat together.
  • Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced to about 1/2 cup (about 20 minutes). It should be thick enough to coat the back of a spoon. *If simmering with sugar, it will take about 8-10 minutes to reduce.
  • Remove from heat and allow to cool completely before serving (about 15 minutes).

Notes

Nutrition

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