With just 2 ingredients making Homemade Balsamic Glaze couldn’t be easier. Even better, it stores in the fridge. Never get store bought balsamic glaze again! – Hungry now? Jump to Recipe
You know sometimes you take a step back and look at a dish and think ‘it needs a little something’. The answer is always a drizzle of balsamic glaze. Seriously, this stuff goes with everything. From salads and pizza to chicken and cheese, you name it and I’ll drizzle it. Hey, that’s a fun game!
For me the real beauty of a homemade balsamic glaze is it’s simplicity.
For real, just two ingredients is all you need. Here I use 1 cup of balsamic vinegar with 1 tbsp brown sugar and reduce over low heat until thickened. But go wild and use maple syrup or honey! All you need is to balance the vinegar out with something sweet.
Many recipes I’ve seen use a considerably larger amount of sugar, but for me things get too sweet after 1 tbsp per 1 cup vinegar. Balsamic Vinegar is already quite sweet so you really don’t need too much to balance out the acidity.
After all, you can actually make balsamic glaze by just reducing balsamic vinegar by itself. Hence the name balsamic reduction.
The thing adding to it’s convenience of a balsamic glaze, is that you can make it up in advance and store in the fridge until needed.
In fact, it’s rare I whip up a balsamic reduction and use it straight away. There is ALWAYS a tub of homemade balsamic glaze waiting in my fridge for whenever the craving calls (which more often than you’d care to imagine).
When it comes to what to use with a balsamic glaze, the possibilities are really endless. Traditional options mainly point towards salads, but a balsamic glaze goes perfectly with cheese, bread, meat and pizzas.
Just for a little inspirations, here’s two recipes that a made to be drizzled with balsamic glaze
Bruschetta lends itself so neatly so a balsamic glaze. Not only is balsamic, basil and tomato and marriage made in heaven, but adding a sweet little edge balances out the acidity of the raw onions quite nicely.
Speaking of balsamic, basil and tomato, shall we?
Yeah, those no explanation for this beside you HAVE to try it. Caprese salad with a homemade balsamic glaze? Yep, food coma ready and waiting.
All in all homemade balsamic glaze is an absolute staple and so much better than store bought. With just 2 ingredients (far less than what you’d find in one from your local supermarket) a beautiful, syrupy and tangy balsamic reduction couldn’t be more simple to make. In fact it’s just that! Reducing over low heat until ooey and gooey.
How to make a Homemade Balsamic Glaze (Full Recipe & Video)
'With just 2 ingredients making Homemade Balsamic Glaze couldn't be easier. Even better, it stores in the fridge. Never get store bought balsamic glaze again!'
- 1 cup (250ml) Balsamic Vinegar
- 1 tbsp Brown Sugar
- Salt, to taste
Pour your Balsamic Vinegar, Brown Sugar and pinch of Salt into a suitably sized pot. Stir to dissolve and bring to boil.
Reduce to a gentle simmer and stir occasionally for around 20 mins or until you can coat the back of a spoon.
a) When happy with the consistency, serve or store straight away. The leftover heat from the pan will continue thickening the glaze so be sure that nothing you want to use is left in there.
b) Seal in an airtight container and store in the fridge for up to 2 weeks.
For more balsamic goodness check out my Honey Balsamic Roasted Carrots!