Homemade Balsamic Glaze

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!

Homemade Balsamic Glaze

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, it’s just two ingredients!

Balsamic Glaze Ingredients

• Balsamic Vinegar
• Sugar

Can I use Honey in Balsamic Glaze?

You certainly can! That or maple syrup, both work great, just ever so slightly different flavours. I usually go with brown sugar for the most subtle sweetness.

How to make Balsamic Glaze (quick summary)

1. Bring balsamic vinegar and sugar to boil in a pot.
2. Reduce to simmer for 20mins, or until a syrupy texture.

Balsamic Reduction

You can actually reduce balsamic vinegar right down to a syrupy texture without any sugar. This is called a balsamic reduction. By placing balsamic vinegar on a simmer for around 20mins it reduces down and sweetens. Therefore, the subtle difference between a balsamic glaze and a balsamic reduction is that the glaze is just slightly thicker and sweeter.

How much sugar do you need to make balsamic glaze?

I usually stick to a 1 cup balsamic vinegar : 1 tbsp sugar ratio. Some recipes advice much more sugar, but personally I think things get too sweet after a couple tbsp of sugar. I always recommend starting with a low amount of sugar as you can always make it sweeter at the end.

How to use balsamic glaze?

It can be used in a variety of different dishes, from salads right through to chicken. My personal favourite ways are to drizzle it over:

• Feta Bruschetta
• Watermelon Salad
• Cheesy Bruschetta Chicken
• Bruschetta Pasta

Can you use balsamic glaze for sweet recipes?

Yup! I’ve even heard of people drizzling it over ice cream. I do however recommend ramping up the sugar content to make the glaze nice and sweet.

Can balsamic glaze be used instead of balsamic vinegar?

In some cases yes, such as salads. But if a recipe states balsamic vinegar I don’t recommend changing it for glaze as it may alter the texture/consistency. Plus, it’ll sweeten the recipe when it may not be appropriate to do so.

How to store balsamic glaze?

Once the balsamic vinegar has reduced in the pot, take it straight off the heat and into an airtight container. This is important because the glaze will continue thickening from the leftover heat in the pot if not poured out right away. Store for up to two weeks in the fridge (more at your discretion).

Alrighty, I think that’s all from me! If you like the sound of this homemade balsamic glaze, I think you’ll love my Honey Balsamic Roasted Carrots and Balsamic Caramelized Onions, so check them out if you fancy. But for now let’s tuck into the recipe!

How to make a Homemade Balsamic Glaze (Full Recipe & Video)

Homemade Balsamic Glaze

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!

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Servings (click & slide): 0.25 cup

Course: Sauce

Cuisine: Italian

Cook Time: 20 minutes minutes

Total Time: 20 minutes minutes

Calories per serving: 277kcal

Author: Chris Collins

Cost per serving: £2 / $2.50

Cook Mode(prevent your screen from going dark)

Equipment:

• Small Pot
• Wooden Spoon

Ingredients (check list):

• ▢ 1 cup / 240ml Balsamic Vinegar
• ▢ 1 tbsp Brown Sugar (see notes)
• ▢ Salt, to taste (optional)

Instructions:

• Pour 1 cup / 240ml Balsamic Vinegar, 1 tbsp Brown Sugar and pinch of Salt (optional) 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. Serve or store immediately or it will over thicken from the leftover heat from the pan.

Quick 1 min demo!

Notes:

a) Do I have to use sugar? - You can omit the sugar and make a balsamic reduction (just reducing/simmering down the vinegar until it thickens) it will just be ever so slightly less sweet.

b) Can I sub the brown sugar? - You can also use the same measurements of honey, maple syrup or caster sugar.

c) Sweetness - I recommend starting off with 1 tbsp and adding more at the end if you want it sweeter.

d) Storage/Usage - 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. Seal in an airtight container and store in the fridge for up to 2 weeks (more at your discretion).

e) Calories - based on 1 cup vinegar and 1 packed tbsp brown sugar.

Your Private Notes:

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Nutrition:

Nutrition Facts

Homemade Balsamic Glaze

Amount Per Serving

Calories 277

% Daily Value*

Sodium 63mg3%

Potassium 304mg9%

Carbohydrates 56.96g19%

Sugar 51.51g57%

Protein 1.27g3%

Calcium 80mg8%

Iron 1.93mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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