This homemade balsamic glaze recipe is a quick and easy way to add rich, tangy-sweet flavor to your favorite dishes. Made with just two ingredients—balsamic vinegar and optional honey—this versatile glaze is perfect for salads, grilled meats, vegetables, and even desserts like strawberries or ice cream. Learn how to make balsamic glaze in under 15 minutes for a delicious, glossy finish that elevates any meal. This recipe is perfect for meal prep, as it keeps well in the fridge for weeks. Whether you’re looking for a healthy salad dressing alternative or a gourmet topping for your dishes, this easy balsamic reduction recipe is a must-try.

Ingredients:
- 1 cup balsamic vinegar
- 1/2 Tbsp honey (optional, for sweetness)
Instructions:
- Pour the balsamic vinegar into a saucepan. If you prefer a sweeter glaze, add 1/2 Tbsp of honey.
- Bring the mixture to a low boil over medium heat. Once boiling, reduce the heat to a simmer.
- Let the vinegar simmer for 12-15 minutes, stirring occasionally. The glaze will reduce by half and thicken enough to lightly coat the back of a spoon.
- Once the desired thickness is reached, remove the saucepan from the heat. The glaze will continue to thicken as it cools.
- Transfer the balsamic glaze to a mason jar or an airtight container and let it cool to room temperature.
- Store the cooled glaze in the refrigerator for up to 3 to 4 weeks.
Tips:
- Stir Occasionally: Stirring the balsamic vinegar occasionally helps it reduce evenly and prevents it from burning.
- Simmer, Don’t Boil: Ensure that the vinegar is at a gentle simmer to prevent it from becoming too bitter.
- Honey Optional: Adding honey is optional, but it helps balance the acidity of the vinegar with a touch of sweetness.
Variations and Substitutions:
- No Honey: If you prefer a completely sugar-free glaze, you can omit the honey.
- Use Maple Syrup: For a unique twist, substitute honey with maple syrup for a slightly different flavor profile.
- Add Garlic or Herbs: For a more complex flavor, you can infuse the balsamic vinegar with garlic, rosemary, or thyme during the simmering process. Simply remove the herbs or garlic before storing the glaze.
FAQs:
Can I use white balsamic vinegar? Yes, you can use white balsamic vinegar for a lighter color, but it will have a different flavor profile—slightly milder and less tangy than regular balsamic vinegar.
How can I tell when the glaze is done? The glaze is done when it has reduced by half and coats the back of a spoon. You can also dip a spoon into the glaze and run your finger through it; the line should remain visible.
Can I make a larger batch? Absolutely! You can double or triple the recipe, just ensure that you adjust the simmering time accordingly to reach the desired consistency.
Serving Suggestions:
- Drizzle over salads: This balsamic glaze is perfect for drizzling over leafy greens, roasted vegetables, or grain bowls.
- Pair with meats: It makes an excellent topping for grilled chicken, steak, or pork.
- Dessert topping: Try drizzling balsamic glaze over fresh strawberries or ice cream for a unique sweet-savory combination.
- Caprese Salad: A classic pairing with tomatoes, mozzarella, and fresh basil.
Why You’ll Love This Recipe:
This homemade balsamic glaze is quick, easy, and incredibly versatile. It adds a rich, sweet-tart flavor to a variety of dishes without the need for any complex ingredients. With its simple preparation, it’s a perfect staple to keep on hand for enhancing your meals—whether you’re dressing a salad, topping grilled meats, or adding a gourmet touch to your favorite dishes.
Balsamic Glaze Recipe
1/3
servings15
minutes15
minutesIngredients
1 cup balsamic vinegar
1/2 Tbsp honey (optional, for sweetness)
Directions
- Pour the balsamic vinegar into a saucepan. If you prefer a sweeter glaze, add 1/2 Tbsp of honey.
- Bring the mixture to a low boil over medium heat. Once boiling, reduce the heat to a simmer.
- Let the vinegar simmer for 12-15 minutes, stirring occasionally. The glaze will reduce by half and thicken enough to lightly coat the back of a spoon.
- Once the desired thickness is reached, remove the saucepan from the heat. The glaze will continue to thicken as it cools.
- Transfer the balsamic glaze to a mason jar or an airtight container and let it cool to room temperature.
- Store the cooled glaze in the refrigerator for up to 3 to 4 weeks.
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