How To Make Balsamic Glaze
By Jessica Hylton -
- Updated
How to Make Balsamic Glaze in just 15 minutes! It’s a delicious, thick sweet and tangy condiment that’s perfect to drizzle over so many dishes including salad, bruschetta, quesadillas, fruit, tofu and so much more!
This was originally meant to be a recipe about Brussels sprouts. Except I could only find frozen Brussels sprouts and well…let’s just say it didn’t end well. So instead, I focused on the divine condiment that was to go on those Brussels sprouts: balsamic glaze.
Balsamic Glaze is one of those recipes that you just have to know how to make. It’s something I’ve been making for years and is so simple to whip up, that complements such a wide variety of dishes. Salad? Check. Flatbread? Bruschetta? Check. Appetisers, desserts and fruit? Check check and check. It really dresses up anything you add it to and I’m finally making a blog post dedicated to it.
What is Balsamic Glaze?
Balsamic glaze, also known as balsamic reduction, is a condiment made from cooking down balsamic vinegar with other ingredients until it’s thickened up into a drizzle consistency. The glaze adds a very nice sweet umami flavour to any dish. I like to keep it very simple and add sweetener. Simplicity is the name of the game here.
How to make Balsamic Glaze
Making this is so simple. Like, EASY easy. In a pan and the balsamic vinegar, and sugar. Bring to a boil then a simmer. Let it thicken up, then cool, then serve on everything you love. Sometimes I even drizzle this on pizza. Okay not sometimes every single time.
The glaze adds a delicious contrast to your meals, and the sugar present helps to tone down the bite of the vinegar. That being said, balsamic itself becomes sweeter once it boils down, so you can make this sugar free if you want!
Chances are you won’t need all of the glaze for the recipe you’re using. You can store it in a drizzle bottle for when you next need it.
PRO TIP: Put extra on uh, pretty much everything.
How to use Balsamic Glaze
The great thing about this is that it works on both sweet and savourily recipes. Here are some recipes I’ve used it on:
- Strawberry Panzanella Salad
- Quesadillas
- Bruschetta
- Fruit
- Pizza
How to fix glaze that’s too thick?
I just add it back to the heat, and let it heat up and add some water to it. This thins it out perfectly.
Enjoy friends!
How To Make Balsamic Glaze
How to Make Balsamic Glaze in just 15 minutes! It's a delicious, thick sweet and tangy condiment that's perfect to drizzle over so many dishes including salad, bruschetta, quesadillas, fruit, tofu and so much more!
Ingredients
- 1 cup balsamic vinegar
- 1 tablespoon raw cane or coconut sugar
Instructions
Instructions
- In a pot over high heat, heat all the ingredients and stir. Bring to a boil then lower to a simmer for 10 to 15 minutes (make sure it’s actually simmering the entire time). You want it thick enough to coat the back of a spoon, but not to thicken into a glob.
- Allow the mixture to cool completely, it becomes thicker once it has cooled. It'll be about the consistency of maple syrup.
- The glaze can be stored in the refrigerator in a sealed jar once it has cooled down for at least a month. Enjoy!
NOTES
Nutrition
Calories: 44kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 10mg | Potassium: 48mg | Sugar: 8g | Calcium: 11mg | Iron: 1mg
by Jessica
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this is so easy / straightforward and much better to make at home when needed versus buying expensive bottles of balsamic glaze at the store. I’ve also tried this with maple syrup vs sugar and enjoy that too – esp on brussels sprouts or to drizzle on pizza (homemade, store-bought, or frozen – no judgement ha)!
Totally agree! Love that it works with both maple syrup & sugar for you so others can know too!! Haha YES I put this on pizza all the time, and it lasts so long! Thank you so much for your comment!