How To Make Balsamic Glaze with 2 simple ingredients! Balsamic Glaze also known as a Balsamic Reduction is super easy to make at home. This is great to drizzle over salads, pizza, and even ice cream!
I can’t believe I’ve never made this until now. I guess I didn’t realize what I’d been missing out on!
It all started when I went to my favorite pizza joint, they serve up the best gluten free pizzas!
I decided to try a new pizza from their menu, an Arugula Pizza in which they drizzled this yummy glaze lightly over the top of it.
I took one bite of this and I was in foodie heaven! The next day I went to work on how to make this yummy semi-sweet glaze.
What is Balsamic Glaze?
Balsamic Glaze is a blend of Balsamic Vinegar and a sweetener, such as Honey, Maple Syrup, or Brown Sugar, that has been cooked down to create a thickened syrup glaze. It’s slightly sweet, tangy and tastes great on a variety of foods.
How to Make Balsamic Glaze
Start with a good quality Balsamic. Classic Balsamic Vinegar comes from the Modena and Reggio Emilia areas in Italy, and will be labeled on the bottles in the grocery store.
This recipe is actually pretty simple.
Just take 1 1/2 cups Balsamic Vinegar + 1 1/2 Tbs Honey (you can add a little more honey if you like it more sweet).
Bring it to a boil in a medium saucepan, reduce the heat, and simmer 20 minutes until glaze is reduced by half.
Let cool.
What should Balsamic Glaze look like?
The glaze should coat the back of a spoon when it’s done. The longer you let it cool the thicker it will get. Glaze should be pourable; a similar consistency to honey.
How much Glaze does it make?
This recipe makes about 1/4 cup of Glaze. You can make more or less depending on much you need. Just adjust measurements accordingly.
How to store Balsamic Glaze
Pour it into a glass sealed jar and refrigerate. I prefer these cute little Mason Jars (affiliate link) for storing sauces and dressings like this.
This will keep in the fridge up to 2 weeks, that is if it sits in there that long. It’s never lasted that long in my house.
What’s your favorite dish to put Balsamic Glaze on? I’d love to hear what you think about this! Leave a comment, rate it, share it on social media, or take a picture and tag it #tastefulventure on Instagram! I LOVE seeing what you guys cook up.
Cheers!
Try this Balsamic Glaze Recipe on Grilled Caprese Brie!
How To Make Balsamic Glaze
How To Make Balsamic Glaze with 2 simple ingredients! Balsamic Glaze also known as a Balsamic Reduction is super easy to make at home. This is great to drizzle over salads, pizza, and even ice cream!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 12 1x
- Category: Sauce
- Cuisine: Italian
Ingredients
- 1 1/2 cups Balsamic Vinegar
- 1 1/2 Tbs Honey
Instructions
- Add Balsamic Vinegar and Honey to a medium saucepan.
- Bring to a boil, reduce heat and simmer 20-30 minutes until glaze is reduced by half.
- Glaze should coat the back of a spoon when done.
- Let cool.
- Pour into a glass jar, seal with a lid, and refrigerate.
Notes
This recipe makes about 1/4 cup of Glaze. You can make more or less depending on much you need. Just adjust measurements accordingly. Pour it into a glass sealed jar and refrigerate, this will keep in the fridge up to 2 weeks.
I LUV all things balsamic vinegar so much I paid almost $4.00 for a very small bottle of balsamic reduction!! It’s great for obvious things like salads but it’s equally great over pizza, chicken and even mixed with a bit of mayo for sandwiches.
Mmmm, I haven’t tried this with mayo for sandwiches, sounds delish!
Try it on grilled peaches!
Great idea Rebecca!
Yum, I’m going to give this a try, I had some roasted beetroot with balsamic glaze, crumbled feta on a rocket salad at a cafe last week and it was devine, this recipe looks great.
That sounds delicious Jodie!
I tried this on a peach and avocado bruschetta. SMASHING! Thanks for the simple recipe.
That sounds like a great combo Annette, so glad you liked it!
Great, simple recipe for a condiment that is very versatile. My local store no longer sells balsamic glaze, but that’s OK, because I can just make it myself. Thanks for a great recipe!
So glad you liked it!
I used it for my a present crostini. And it was lovely, Thank you for sharing.
Thank you for your feedback, so glad you liked it!
I just tried this last night, but my glaze never thickened! What did I do wrong??
Hey Lauren, you may just need to add more Honey or let it simmer a little longer until it thickens up.
Just simmer longer. It will thicken, even with no honey.
I made this glaze and loved the taste, but it got super hard and chewy while we were eating it, that it would get stuck to our teeth and forks. Don’t know what went wrong?
The longer you cook it the thicker it will get. I would suggest reducing the cook time according to the recipe.