How To Make Balsamic Glaze with 2 simple ingredients! This is great to drizzle over salads, pizza, and even ice cream!
I can’t believe I’ve never made a Balsamic Glaze 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 a Balsamic 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.
It’s actually pretty simple.
Just take 1 1/2 cups Balsamic Vinegar + 1 1/2 Tbs Honey (you can add more honey if you like it super sweet).
Bring it to a boil in a medium saucepan, reduce the heat, and simmer 20-30 minutes until glaze is reduced by half.
Let cool.
The glaze should coat the back of a spoon when it’s done. The longer you let it cool the thicker it will get.
Pour it into a glass sealed jar and refrigerate. I prefer these cute little Mason Jars
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. I put this on salads, pizza, you name it!
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!
PrintHow To Make Balsamic Glaze
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Category: Sauce
- Cuisine: Gluten Free, Vegetarian
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.
- Keeps up to 2 weeks in refrigerator.
- Makes about 1/4 cup.
Judy says
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.
Sara says
Mmmm, I haven’t tried this with mayo for sandwiches, sounds delish!
Rebecca says
Try it on grilled peaches!
Sara says
Great idea Rebecca!
Jodie says
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.
★★★★★
Sara says
That sounds delicious Jodie!
Annette Linderman says
I tried this on a peach and avocado bruschetta. SMASHING! Thanks for the simple recipe.
Sara says
That sounds like a great combo Annette, so glad you liked it!
vivian says
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!
★★★★★
Sara says
So glad you liked it!
Ai says
I used it for my a present crostini. And it was lovely, Thank you for sharing.
Sara says
Thank you for your feedback, so glad you liked it!
Lauren Migdon says
I just tried this last night, but my glaze never thickened! What did I do wrong??
Sara says
Hey Lauren, you may just need to add more Honey or let it simmer a little longer until it thickens up.
Crystal says
Just simmer longer. It will thicken, even with no honey.
Odalys Garcia says
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?
Sara says
The longer you cook it the thicker it will get. I would suggest reducing the cook time according to the recipe.