This quick and easy Balsamic Glaze recipe adds the perfect finishing touch to steaks, pastas, pizzas and more! Balsamic glaze is a sweet and tangy condiment made from just one ingredient - balsamic vinegar! This classic balsamico sauce is made by caramelizing the natural sugars in balsamic vinegar without any additional sugar or honey. This glossy glaze has the perfect balance of sweetness and acidity that adds a drizzle of elegance to endless food options!
Choosing a Nice Balsamic Vinegar
We recommend investing in a high quality balsamic vinegar, whenever possible. Balsamic vinegar that is labeled from originating from Modena, Italy is usually testament to high quality production. Young balsamic vinegar from Modena is best suited for making this recipe. These vinegars will be labeled Balsamic Vinegar of Modena IGP.
Some of the highest quality balsamic vinegar has been aged. Like many wines, balsamic vinegar becomes more complex and desirable after an extended aging process. The best (and most expensive) balsamic vinegars have been aged for 12 to 25 years. Aged vinegars already have a thick, syrupy consistency. These special vinegars are phenomenal but are not suitable for heating, as needed for this recipe.
In general, always try to avoid balsamic vinegars that have additives such as sugar or caramel color or flavorings. These inexpensive vinegars are typically watered down. They are highly astringent and will result in a much smaller yield of balsamic glaze. For more information regarding purchasing quality balsamic, check out this great How to Buy Balsamic Vinegar article from Eataly Magazine.
How To Make This Recipe
With just one ingredient and a little time you can be drizzling homemade Balsamic Glaze on whatever your heart desires! Depending on the quality and quantity of the vinegar you choose, the reduction process time may vary slightly. Focus on reducing the balsamic to a syrup-like consistency that coats the back of a spoon. Remember, the balsamic reduction will continue to thicken as it cools. Here's a quick video:
How To Use Balsamic Reduction
Balsamic Glaze can add a ton of flavor to SO many different dishes. Here are a few of our favorites:
- Bruschetta - Try this recipe drizzled over our Grilled Peach & Burrata Bruschetta or our Whipped Ricotta & Grilled Asparagus Toast
- Pizza - We love balsamic glaze on a pizza. Especially one with prosciutto and arugula!
- Steaks, Pork Chops, Chicken & Salmon
- Grilled or Roasted Vegetables - Balsamic reduction add the perfect tangy finish to tons of vegetables. Try is on broccolini, Brussels sprouts or squash
- Caprese - Tomatoes, Mozzarella cheese & Balsamic? Meant to be.
- Pasta - Try it in our Sun-Dried Tomato Alfredo with Chicken
- Vanilla Ice Cream - Yes, balsamic glaze is fantastic on dessert, too! Try a drizzle over our Old Fashioned Vanilla Bean Ice Cream!
- Fresh Berries - Especially strawberries!
How Long Does it Last?
This Balsamic Glaze recipe can be stored in the refrigerator for up to two months. (But we doubt it will last that long!) Keep this glaze in a glass jar or bottle and liberally drizzle any and everything you please!
Share Your Success!
This Balsamic Glaze is sure to be the perfect finishing touch for your delicious culinary creations! When this recipe makes its way to your table, be sure to drop us a star rating! And, as always, mention @foodworthfeed or tag #foodworthfeed in your Instagram posts and stories! We’d love to feature you on social! We love having a seat at your table, you’ll always have one at ours. Cheers!
More Recipes You'll Love!
- Whipped Ricotta & Grilled Asparagus Toast
- Grilled Peach & Burrata Bruschetta with Prosciutto
- Never Better Sun-Dried Tomato Alfredo with Chicken
- 30 Minute Chicken Marsala Meatballs
Check out or entire collection of Appetizers, Main Courses, Desserts & Drinks for more recipe inspiration!
Ingredients
- 1 bottle balsamic vinegar Preferably labeled Balsamic Vinegar of Modena IGP
Instructions
- Gather, measure and prepare the Balsamic Glaze ingredients as listed.
- To prepare the balsamic vinegar reduction, add balsamic to a small, shallow pan and bring to a boil.
- Once boiling, reduce heat to simmer and cook until thick enough to coat the back of a spoon, about 15 -20 minutes or until the balsamic has reduced to about ¼ it's original volume. Remove from the heat and set aside. The vinegar will continue to thicken as it cools.
- Serve immediately or store in a glass container in the refrigerator for up to 2 months.
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