Balsamic Glaze

Balsamic Glaze holds true value as a condiment. Reducing inexpensive balsamic vinegar with some brown sugar is an easy method that produces a syrupy glaze with complex sweet and tangy flavours; it takes less than 15 minutes to make and contains just 2 ingredients.

I like to have some on hand at all times.

Once you start adding this glaze to dishes you will be won over by the myriad of ways in which you can use it and its ability to enhance many dishes. This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pasta or salads. It can turn a simple dish into something special with its perfectly balanced, intense flavour. It also adds a beautiful, rich colour to any dish.

You can, of course, purchase balsamic glaze at the supermarket, but as I mentioned, this glaze contains 2 ingredients.

The supermarket variety has a lengthy ingredient list; definitely more than two!

You will discover many ways in which to use this glaze. It is important to remember that the glaze has an intense flavour and is intended to be drizzled over food.

Some of my favourite ways to use this include with our Roasted Cipollini Onions or Roasted Cherry Tomatoes.

Please let me know in the comment section below if you make Balsamic Glaze.

Xx Alex and Faye

Balsamic Glaze

This balsamic glaze has complex flavours which are sweet and tangy and is made from just 2 ingredients.

5 from 22 votes

Print Pin Rate

Course: Condiment, Dressing, Sauce

Cuisine: Italian

Prep Time: 1 minute

Cook Time: 12 minutes

Total Time: 13 minutes

Servings: 10 people

Calories: 631kcal

Author: Alexandra

Ingredients

• 1 cup balsamic vinegar
• 2 tbsp brown sugar

Instructions

• Combine balsamic vinegar and brown sugar in a small saucepan.
• Cook, stirring occasionally, over low heat for about 4 minutes or until the sugar has dissolved.
• Bring the mixture to a boil, reduce the heat to medium, and simmer for 8 minutes or until reduced by about one-third. If you want a thick glaze, reduce a little longer. The glaze should coat the back of a spoon. 
  

  Cool, put into a bottle and store in the refrigerator.

Notes

Don’t over-reduce the vinegar and sugar; you will end up with a mixture which is too thick to drizzle and is toffee-like.

The vinegar fumes are fairly strong so be sure to use your exhaust fan.

 

HANDY TIP:

If your brown sugar becomes rock hard, place a piece of bread in the container overnight. Gluten-free bread also works well.

Nutrition

Calories: 631kcal | Carbohydrates: 133g | Protein: 2g | Sodium: 130mg | Potassium: 571mg | Sugar: 122g | Calcium: 177mg | Iron: 3.7mg

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