The Ultimate Guide to Making Balsamic Glaze
Balsamic glaze is a game-changer in the kitchen—a rich, sweet, and tangy reduction that can elevate everything from salads to roasted vegetables, grilled meats, and even desserts.
Print Recipe
Ingredients
- 1 x 500ml bottle of balsamic vinegar I used pams brand
- 1-1½ cups brown sugar for added sweetness (optional)
Instructions
- In a saucepan over medium heat, pour in the balsamic vinegar. If using a sweetener, add it now and stir to combine.
- Bring the vinegar to a gentle simmer, then lower the heat to maintain a slow, steady simmer. Let it cook, stirring occasionally, until the liquid reduces by about half. This usually takes around 30 minutes. The glaze should coat the back of a spoon but still be pourable.
- Remember that the glaze will continue to thicken as it cools. If it gets too thick, you can thin it out with a splash of additional balsamic vinegar.
- Remove from heat and let it cool completely. Transfer to an airtight container or a squeeze bottle for easy drizzling. Store in the refrigerator or cupboard.
Servings: 250 ml