This sweet, tangy, molassey balsamic glaze is one of the most versatile and delicious condiments you could have in your kitchen! Only 2 base ingredients, perfect for savory and sweet applications, and so many ways to elevate the flavor with optional ingredients!
I also show you which balsamic vinegar to use for this recipe and which ones to avoid, and how to fix the balsamic reduction if anything goes wrong.
- Why this recipe works
- What is balsamic glaze?
- Ingredients to make balsamic glaze
- How to make balsamic glaze
- Storage tips
- Tips for making amazing balsamic glaze
- Balsamic glaze uses
- Recipe FAQs
The first time I tasted proper balsamic glaze reduction was about 20 years ago when I was working at an indie movie theater. There was a catered event, and we got to “sample” some food as the event slowed down.
One of the appetizers was balsamic glaze drizzled over crostini topped with something . All I remember from that day is that dark brown syrupy magnificence drizzled over that bread. Tangy, sweet, molassey, and just an explosion of flavor!
I smelled the balsamic, but I knew it couldn’t simply be balsamic vinegar. So I came home and tried to reverse engineer what I had tasted.
Remember, this was just before smart phones and easy access to online recipes and ahem… food blogs. But I did figure it out! And how simple was it!
Now I make it any chance I get. Even when it’s readily available in stores. Because somehow, this homemade balsamic glaze is just always better than any store-bought.
Plus, over the last many 100s of times I’ve made it, I’ve learned how to add even more flavor to this balsamic reduction!
Why this recipe works
- I explain which balsamic vinegars work for this recipe, and which ones to never use to make balsamic reduction.
- I show you how to make this balsamic glaze with inexpensive balsamic vinegar AND mid-range balsamic vinegar. So that the recipe is more accessible .
- So simple , and you only need TWO ingredients for the base recipe.
- Tips on how to add more flavor to the balsamic glaze with pantry-staple ingredients , so that you can use it for different applications.
- Such a great condiment to always have in your kitchen . Perfect for savory or sweet applications, and I share my favorite uses for balsamic glaze.
- I also show you how to adapt and “fix” the flavor if something goes wrong .
What is balsamic glaze?
To know what balsamic glaze is, you’ll need to know what balsamic vinegar is first.
Balsamic vinegar
Authentic Italian balsamic vinegar is balsamic vinegar made from grapes grown in Modena or Reggio Emilia regions in Italy. They are also called Aceto Balsamico Tradizionale di Modena or Traditional Balsamic Vinegar of Modena.
DOP traditional balsamic vinegar
The grapes are cooked and thickened, then fermented and aged for a minimum of 12 years . Since the process is long and specific, the balsamic vinegars processed in this way will have a DOP certification .
It’s a vigorous and strict certification process as well. These balsamic vinegars are very pricey and have very complex, deep flavors with a balance of sweet and acidic notes.
The longer they are aged, the more thick and complex the flavors will be, and the price is also higher.
DOP certified balsamic vinegar
IGP balsamic vinegar
IGP balsamic vinegar of Modena (Aceto Balsamico di Modena) is another certification. The grapes used here are from locations that grow similar varietals but the processing is done in Modena.
This balsamic vinegar is made from grape must that’s fermented / aged for a minimum of 60 days . Red wine vinegar (aged or not), is added for acidity.
The thicker, sweeter, more complex balsamic vinegar of Modena (IGP aged) has been aged longer and is more expensive than the more liquid-like, simpler balsamic vinegar.
The more expensive IGP balsamic vinegars can be used the same way as authentic DOP balsamic vinegar, and should ideally not be used for cooking.
The high and mid range IGP balsamic vinegars can be used as a finishing sauce. Mid range IGP balsamic vinegar can also be used in vinaigrettes, and can be used for cooking as well.
Supermarket-grade IGP balsamic vinegar is the most affordable, and is widely used in many households. These can contain a larger amount of red wine vinegar along with grape must, and may (or may not) contain coloring.
These are ideal to use in marinades and for cooking. So it’s perfect for making this balsamic reduction or syrups.
Condimento balsamic vinegar isn’t a certification for balsamic vinegar. But rather it’s used to describe the consistency of balsamic vinegars that have a thick and syrupy consistency, and can be used as a condiment.
Condimento balsamic vinegars can include both DOP or IGP balsamic vinegars that are thicker and richer in taste, and can be more expensive. It can also include other “non-certified” balsamic vinegars that have a thick consistency.
Imitation balsamic vinegar is the cheapest alternative. This uses red wine vinegar as the base, and adds sweetener and coloring to imitate the flavor of balsamic vinegar. This essentially is just a mix of red wine vinegar, sugar, and brown coloring. The flavor can feel very artificial, overly sweet, or overly vinegary.
Balsamic reduction and balsamic glaze
Balsamic reduction is simply a concentrated version of balsamic vinegar , where the balsamic vinegar is cooked and reduced. Sometimes, sugar can be added to enhance the sweetness. The resulting reduction or glaze is syrupy, sweet (especially with added sugar), with a concentrated tangy flavor.
Commercial balsamic glazes can be balsamic reductions, but they can also be thickened with thickeners such as guar gum.
Aged balsamic vinegar that’s aged for longer than 12 years can have a thick, sweet complex flavor.
However, balsamic reduction glazes still have a lot of flavor, and are a less expensive alternative to aged balsamic vinegar (even if it’s not a perfect substitution).
So it’s a great way to finish dishes, drizzle over appetizers, or desserts, much like you do with aged balsamic vinegars.
Ingredients to make balsamic glaze
You only need 2 ingredients! However, you can use other optional ingredients to add more flavor.
- Balsamic vinegar
- Brown sugar
Optional ingredients to add more flavor
- Herbs – basil, oregano, thyme, or rosemary.
- Spices – Cinnamon, cardamom, star anise, fennel, dried chili, and more.
- Sweetener alternative – White sugar, honey, maple syrup, jaggery.
- Fruits – Raspberries, strawberries, cherries, apples.
What type of balsamic vinegar works best for this recipe?
- Supermarket-grade IGP balsamic vinegar.
- Mid range IGP balsamic vinegar (no more than $20 – $25 USD).
Take a look at the ingredient label. If the balsamic vinegar has added color, or other additives or thickeners, along with grape must and red wine vinegar, then it’s suitable for cooking and to make this reduction.
IGP balsamic vinegar that is aged, and has no added thickeners or colors, should not be used to make this glaze.
Ingredients in higher end IGP balsamic vinegar (L) vs supermarket grade (R)
How to make balsamic glaze
Step 1 – Taste your balsamic vinegar
This is an important step. If your balsamic vinegar is more acidic, you might want to add extra sugar to heighten the sweetness of the glaze, or reduce the sugar for a more acid-forward reduction.
The consistency of the vinegar is also important. If the balsamic vinegar is thicker, it may not need to be reduced too much, but if the vinegar has a more watery / thin consistency – then we will have to reduce it more.
Step 2 – Place the ingredients in the pot
I like using my stainless steel pot, but you can use a non-stick pot as well. Do not use cast iron or steel or any other reactive metal pots for this recipe.
Place the balsamic vinegar and the sweetener of your choice (images 1 – 2) in the pan. I prefer to use dark brown sugar.
Optional – You can add some flavoring as well, if you like. I love making a lightly spiced balsamic vinegar by adding dried chili and spices such as anise, fennel, or cumin (image 3) . You can also add strawberries or raspberries to add flavor for a dessert application.
Step 3 – Cook
Heat the mixture over medium heat while stirring to dissolve the sugar (image 4) . Then keep heating the mixture and bring it to a boil.
Next, adjust the heat so that the mixture is at a simmer, or gentle boil. Frequently stir and continue to cook until the mixture has reduced by at least 50%, or to the consistency you prefer (image 5) .
Remember, the balsamic syrup will thicken as it cools down as well.
Step 4 – Taste and adjust
Taste the glaze and adjust the flavor. But make sure to cool down the syrup before tasting it, since it’ll be VERY hot!
If you’d like the glaze to be sweeter, you can add more sugar, or if the acidity is too low for your taste, adjust by adding some balsamic vinegar.
Step 5 – Cool down
If you added spices or any other flavorings, leave them in the reduction as the reduction cools down. This allows the flavors to infuse as well. Then strain the liquid and let it cool down further (image 6) .
You do not have to strain the mixture if you made the reduction only with vinegar and sugar.
If the vinegar is too thick, add a splash of water or balsamic vinegar to adjust the consistency.
Step 6 – Bottle
After the reduction has cooled down, you can transfer it into a bottle or container, and store for future use.
Storage tips
Store the balsamic reduction / glaze in an airtight container or bottle. You can store this in the fridge for up to 1 month .
Tips for making amazing balsamic glaze
- Don’t use expensive balsamic vinegar to make this recipe.
- Supermarket IGP balsamic vinegars are inexpensive and perfect for this glaze. You can use a mid range vinegar as well, but I would use less sugar to help the other flavors stand out.
- The sweetener that you use matters . White sugar won’t add any flavor other than sweetness, but brown sugar will add a molassey quality – which I love! You can also use honey.
- Avoid artificial sugars , since they will not properly thicken the balsamic reduction.
- The flavor of this reduction is fantastic as is, but you have the option to infuse more flavor to make your balsamic glaze more complex and flavorful.
- The amount of sugar you’ll need depends on the balsamic vinegar you use, AND your preferences. So, if in doubt, start with a smaller amount of sugar and then adjust the sweetness at the end.
- The stove and pot you use will determine the time it takes for the balsamic vinegar to reduce. For me, it’s about 20 – 30 minutes. So it’s best to keep an eye on it.
- If it reduces too much, it can be fixed by adding some water or extra balsamic vinegar to adjust the consistency.
Balsamic glaze uses
As far as sauces and condiments go, balsamic glaze is truly a powerhouse. You can drizzle it over various types of dishes.
- Salads such as, Caprese salad Watermelon and feta salad Panzanella salad Tomato salad Melon and prosciutto salad
- Serve with or drizzled on top of grilled vegetables Asparagus with parmesan Roasted brussels sprouts Caramelized carrots Roasted beets with feta
- Serve as part of a charcuterie board with cured meats and cheese
- Drizzled on top of bruschetta
- Serve alongside crostini / toasted baguettes with dips
- Drizzle on top of grilled chicken or fish (like salmon or cod)
- As a finishing sauce for pizza (like a margherita pizza)
- Serve it as a condiment for appetizers, Pear and prosciutto tarts Fig tartlets Turkey filo rolls
It also goes really well in sweet applications,
- Serve with fruits, Strawberry Watermelon Melon Peaches Plums Nectarine Cherries
- Grilled / roasted fruits
- Drizzle on top of ice cream Vanilla ice cream Strawberry ice cream (or this strawberry shortcake ice cream ) Cherry ice cream Salted caramel ice cream Buttermilk pancake ice cream Creamy vanilla popsicles
- I personally love this balsamic syrup on top of other desserts too! New York cheesecake Vanilla layer cake Fruit sorbet Mango sorbet
More of my favorite condiments
- Spicy sweet chili sauce
- Brown butter
- Strawberry chili relish
- Peach relish
- Roasted tomatillo salsa verde
- Green enchilada sauce
- Roasted garlic
What to do if my balsamic glaze is too thin or too thick?
If the glaze is too thin, simmer it longer to thicken the glaze. Balsamic reductions with a higher sugar content will thicken faster, but will also result in a sweeter reduction. So it’s important to get that balance right. If the glaze is too thick, you can fix this by adding just a little water to thin it out. Alternatively, taste the reduction and if it’s too sweet, you can thin it out with a little balsamic vinegar as well. That will add acidity, and thin out the glaze.
What is a good substitute for balsamic vinegar?
There is no substitute for balsamic vinegar. You can get a similar flavor profile by mixing red wine vinegar with some sugar to sweeten it, but it won’t be a 1:1 substitute.
Does balsamic glaze go bad?
It can go bad if not stored properly. It should last in the fridge for about 4 weeks.
Can you adjust the amount of sweetness in this reduction?
Yes! I like it on the sweeter side, so you can reduce it to your liking. However, I do recommend adding at least 25 g per 1 cup of balsamic vinegar. If you don’t add sugar, you’ll need to greatly reduce the balsamic vinegar to achieve similar results, but then the yield will be significantly less.
Recipe
Homemade Balsamic Glaze
Ingredients
- 500 mL balsamic vinegar IGP supermarket-grade, 2 cups
- 50 - 75 g brown sugar ¼ - scant ½ cup, (adjust to your taste - more for a sweeter version)
Optional ingredients
- 2 dried chili to add spice
- 50 g raspberry or strawberry to add a little fruity flavor
Instructions
- Place the balsamic vinegar and sugar in a pot. Make sure there is enough room in the pot for the syrup to bubble up. 500 mL balsamic vinegar, 50 - 75 g brown sugar
- Optional - add any other optional ingredients to infuse and flavor the vinegar. 2 dried chili, 50 g raspberry or strawberry
- Heat over medium heat and stir to dissolve the sugar. Keep heating the mix to bring it to a boil.
- Lower the heat so you can control the reduction rate of the vinegar. Also make sure to turn on your exhaust fan, since the balsamic vinegar will have a strong aroma as it cooks down (proper ventilation is highly recommended).
- Whisk frequently and cook the vinegar until it has reduced by 50% (about 1 cup).
- This takes about 20 - 30 minutes for me, but the time will depend on whether you use a larger / smaller pot and the stovetop heat. Keep an eye on the reduction so you can monitor it. If it evaporates too quickly, and you leave it unattended, the syrup could burn.
- Turn off the stove and taste the vinegar reduction - make sure to let it cool down before you taste as this will be very hot. You can add more sugar if you like, and if the reduction is too sweet, add a little balsamic vinegar to counter the sweetness.
- Allow the syrup to cool down further. If you added any flavoring ingredients, strain the mixture to remove the additions after 20 - 30 minutes of cooling.
- Once the vinegar syrup has mostly cooled down, transfer it to a jar or container. Keep it in the fridge to cool down completely.
- Use the balsamic syrup while slightly warm, or at room temperature, or chilled.
Notes
Note about glaze consistency
Note about sugar
Nutrition
Recipe from The Flavor Bender by Dini Kodippili
Homemade Balsamic Glaze https://www.theflavorbender.com/easy-balsamic-glaze-balsamic-reduction/
