Homemade Balsamic Glaze (Balsamic Reduction)

Name: Homemade Balsamic Glaze (Balsamic Reduction)
Prep time: 2 min
Cook time: 17 min
Total time: 19 min
Ingredients: 1 1/2 cups (375 ml) balsamic vinegar; 3 tbsp light brown sugar (See Note 1)

For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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This Homemade Balsamic Glaze (Balsamic Reduction) is a great condiment to have on hand. In just 15 minutes, using two simple ingredients, you can make this syrupy glaze with complex sweet and tangy flavours. You will find many ways in which to use it; it can turn a simple dish into something special with its perfectly balanced, intense flavour and rich colour.

Glass bottle of Balsamic Glaze, sitting on a small round white plate.

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Why you’ll love this recipe:
Ingredients in this recipe:
How To Make Homemade Balsamic Glaze:
Tips for success and FAQs:
Sterilising your jar or bottle:
Serving suggestions:
More delicious recipes for you to try:
Homemade Balsamic Glaze (Balsamic Reduction)

Why you’ll love this recipe:

With many food items, those we make ourselves are generally superior to the commercial equivalent. One of the most important reasons for making your own produce is that you control the quality of the ingredients.

To make Balsamic Glaze, we use a combination of inexpensive Balsamic Vinegar (Aceto Balsamico di Modena) and brown sugar. It doesn’t come simpler or easier than that. Many commercial varieties of Balsamic Glaze have unnecessary thickeners and artificial colours.

You will love this Homemade Balsamic Glaze because:

Balsamic Glaze, also known as Balsamic Reduction, is made from two simple ingredients that are readily available in the supermarket.
If you want a larger quantity, you can easily double the ingredients, but it will take longer to reduce.
It is economical as you don’t need to buy expensive balsamic vinegar. Choose a moderately priced one. I prefer to use one that is not artificially coloured.
Reducing inexpensive balsamic vinegar with some brown sugar is an easy method that produces a slightly sticky, syrupy glaze that has complex sweet, yet tangy flavours and has a myriad of uses.
Traditionally, balsamic vinegar is gluten-free and vegan. However, it is best to always check labels.
You will find many ways in which to use the Balsamic Glaze. Enjoy it with meat, poultry, fish, vegetables, or salads. As well as savoury uses, many people enjoy it with strawberries or drizzled over ice cream.

Piece of toast with tomato sitting on a wooden board, drizzled with Balsamic Glaze, and the bottle of glaze in the background.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Balsamic vinegar – (Aceto Balsamico di Modena) is a dark, concentrated vinegar which originated in Modena, in the Emilia-Romagna region of Northern Italy. It is not necessary to buy an expensive variety. Choose one which is moderately priced as the addition of sugar helps balance the acidity of the concentrated vinegar.

Brown sugar – balances the acidity and adds gentle caramel sweetness. We use light brown sugar.

How To Make Homemade Balsamic Glaze:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Steps 1-2 of preparing this recipe - the balsamic vinegar and brown sugar in a saucepan and the simmering mixture.

1 – Add the Balsamic Vinegar and Brown Sugar to a pan:
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.

2 – Bring to a boil:
Bring the mixture to a boil, reduce the heat to medium, and simmer for 15 – 17 minutes or until reduced by about half.

When ready, the mixture will be slightly syrupy and will lightly coat the back of a spoon. The glaze will thicken as it cools. Cool, put into a sterilised bottle or airtight jar and keep in the fridge for up to one month.

A spoon holding up a scoop of glossy balsamic glaze from a glass jar.

Tips for success and FAQs:

One of the most important tips I can give you is to use your exhaust fan and possibly open a window, as the warm vinegar fumes are powerful.

How long does the Balsamic Glaze last?

If stored properly, you can keep it for up to one month.

How should I store it?

Store the Balsamic Glaze in a sterilised, airtight bottle or jar in the fridge.

What is the best saucepan to use?

You need to use a non-reactive saucepan. Non-reactive saucepans are those which are made from stainless steel, glass, ceramic or enamelled cookware. Aluminium, copper and iron pans are reactive. Acidic foods, such as vinegar, may discolour and take on a metallic taste if cooked in these pans.

How do I know when it is ready?

Simmer to a light syrupy consistency until the glaze lightly coats the back of a spoon. The glaze should still be pourable as it will thicken as it cools. It is better to under-reduce the liquid than to over-reduce it. If, when the liquid has cooled, it is not as thick as you would like, you can return to the saucepan and simmer a little longer.

What do I do if it is too thick?

If it is not solid and is not burnt, return the glaze to the saucepan, and add a small amount of water. Gently warm, to thin the mixture.

Sterilising your jar or bottle:

Sterilise the jar or bottle you’ll be using to store the Homemade Balsamic Glaze.

Wash the jar or bottle in hot soapy water, then rinse well.

Preheat your oven to 130 Degrees C (270 F) and place the jar or bottle in the oven for 15-20 minutes. Allow the lids to air dry.

A piece of toast with tomato sitting on a round wooden board, being drizzle with Balsamic Glaze.

Serving suggestions:

Once you start adding this glaze to dishes, you will be won over by the myriad of ways in which to use it.

As it is concentrated, a drizzle is generally all that you will require. Some of the ways that I like to use it are:

Drizzled over my Roasted Onions with Thyme.
On salads, such as my Roasted Cherry Tomato Caprese Salad.
Over a hard cheese, such as Parmigiano Reggiano.
Alongside fish, poultry or roasted vegetables.
Drizzled over strawberries or Vanilla Ice Cream.

With its beautiful, rich colour and perfectly balanced, intense flavour, Balsamic Glaze can turn a simple dish into something special. There are so many ways to use it that you are only limited by your imagination, and it is so easy to make that it is worth always having some on hand.

Alex xx

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