Why I love this balsamic glaze recipe
Balsamic glaze – also known as balsamic reduction – is one of those things that I never considered making at home. In the past, I didn’t really care for it or think it was cool enough to give it a second thought once I left a restaurant.
But a few weeks ago, something changed. I went to this new restaurant in town, Rustique, where I had pesto everything, (I may have mentioned this in my last post or two) but each piece of my pesto-laden meal was crowned with this liquid gem – balsamic glaze.
Suddenly, I couldn’t stop thinking about balsamic reduction. It’s thick, tangy, sweet and syrupy. It’s the perfect compliment to a garlicky pesto sauce or some sweet strawberries.
Even a hearty pork tenderloin or a simple salad. And, guess what. It’s easy to make at home. It only requires two ingredients and a little bit of patience. Try making some this weekend. You’ll see.
More homemade condiments: dairy free tartar sauce / rhubarb BBQ sauce / garlic aioli / no cook pizza sauce / spicy sushi sauce / dairy free caramel sauce / dairy free tzatziki
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make balsamic glaze
Mix vinegar and sugar. Place your ingredients in a large saucepan or skillet. I prefer to use a stainless steel pan so I can using a wire whisk, but you can use whatever you have with the appropriate tools.
Heat the pan over medium heat until it starts to bubble, but don’t let it come to a complete boil. Since every stove is different, reduce the heat if necessary.
Simmer until thick. Let the mixture continue to cook until it reduces by half. Stir occasionally so nothing sticks, and make sure you keep an eye on it so it doesn’t completely evaporate.
Once the glaze can coat the back of a spoon, it’s ready. Remove from heat and let the balsamic glaze cool.
Frequently asked questions
Balsamic reduction is usually made with balsamic vinegar and sweetened with a bit of sugar to counteract the acidity. Although it can be made with just balsamic vinegar.
No. Balsamic vinaigrette is made with oil, and seasonings like garlic, Dijon mustard and salt & pepper. Glaze is simple reduced balsamic vinegar with a tough of sweetness added.
You can store this reduction in the fridge for up to 1 month. After that, use your best judgement before consuming it.
This recipe would be great with:
Balsamic Glaze
Ingredients
- 1 cup balsamic vinegar
- 1 tablespoon brown sugar
Instructions
- In a small saucepan or frying pan, heat vinegar and sugar over medium heat.
- Bring to a simmer and continue cooking until liquid has thickened enough to coat a spoon, or it has desired thickness.
- Store in an airtight container in the refrigerator for up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I would never have thought to put brown sugar in my balsamic reductions! I bet you could stir in some jams too for topping ice cream.. mmmmmmm. I have this bottle of like 21-year-old balsamic that I guard like it’s my own CHILD, I swear. It’s amazing how rich balsamic can taste and how it can really bring out the flavors in so many other things. We actually picked up a bottle of thick, rich truffle balsamic vinegar in Florence…. now I need to know what to do with THAT!
Thanks for the recipe….we love Rustique.
This was a big hit at a family pool party. I was made to promise I would make it again when my nephew and his family return to town next month!