Learn how to make the best balsamic glaze with just two ingredients, one of which is optional. My homemade Balsamic Glaze recipe is ridiculously easy to make and so versatile as a topping for Caprese Salad, meat, desserts, and even fresh fruit.
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Just like our Strawberry Sauce, silky Caramel Sauce, Chocolate Ganache, and Pesto, this Balsamic Reduction proves that homemade condiments are best, and when you find out how easy it is to make them, you’ll never need to buy them again!
Balsamic Glaze Video Tutorial
Watch me make Balsamic Glaze, one of my favorite ways to amp up the flavor of the salad, meal, vegetable, or fruit. Let me know in the comments how you love to serve it.
What is Balsamic Glaze?Balsamic glaze is a yummy condiment also called a “balsamic reduction.” It is essentially a reduction of balsamic vinegar, and sometimes additional sweeteners like honey or sugar can be added. The balsamic vinegar is simmered in a saucepan until it has reduced down and thickened to a maple syrup consistency. It is very dark in color and has a deep, concentrated flavor.
Homemade balsamic glaze is better in flavor and quality of ingredients compared to store-bought glaze. It also keeps well for weeks and comes together in just 10 minutes, so it’s easy to add a tangy, savory drizzle to any dish. We love it drizzled over Arugula Berry Salad, Bruschetta, Steak, Chicken, or even fresh fruit.
Ingredients for Balsamic GlazeThis is probably the easiest recipe to memorize because of the short list of ingredients.

Balsamic Vinegar – Get a good quality Balsamic Vinegar of Modena (see below for tips on getting the best vinegar)

Honey – Adding sweetness is completely optional. As the vinegar boils down, it concentrates and has a natural sweetness. I prefer less sweetness for savory recipes and slightly sweeter for fruit salads. We found that using 1/2 Tbsp honey or sugar is just right for both sweet and savory recipes. What Type of Blasamic Vinegar is Best?Balsamic vinegar comes in three tiers. Traditional (best), Balsamic vinegar of Modena (next best), and Commercial (basic). I recommend buying Balsamic Vinegar of Modena for making glaze. Here’s why:

Traditional Balsamic Vinegar is extremely expensive and not recommended for cooking since heat ruins the flavors.

Commercial Balsamic Vinegar is the easiest to find, but it doesn’t adhere to quality standards and often has added ingredients.

Balsamic vinegar of Modena IGP is best for this recipe because it’s high quality and authentic while still affordable. You’ll know it’s the good stuff when you see the Italian IGP/PGI seal. How to Make Balsamic Glaze

Pour the balsamic vinegar into a saucepan on the stove. Add in the optional honey, if you are using it.

Bring to a boil, and then reduce heat to a simmer, stirring occasionally for 12-15 minutes (larger saucepans with more surface area will cause it to reduce faster), making sure not to let it burn. The glaze is finished when the mixture is reduced by half and lightly coats the back of a spoon. It will thicken more as it cools. Pro Tip:This recipe makes about 1/3 cup of balsamic reduction. It is easy to scale up or down, but if you’re doubling the recipe, it will take slightly longer to reduce. Along the same lines, if you’re cutting the recipe in half, it will cook faster.

How to Fix Balsamic Reduction that is too thick?If you overcook the glaze and it ends up too thick, you can heat it up and then thin it out with a little water. Keep an eye on the glaze, especially in the last few minutes of cooking. If you burn it, you won’t be able to salvage it.
What to Serve with Balsamic GlazeThis glaze works on so many foods to give a deep, tangy sweet flavor. My family uses balsamic glaze most often over our Arugula Salad, but here are some more ways we use this flavorful reduction:

Roasted Pepper Bruschetta

Tomato Cucumber Mozzarella Salad

Drizzled on Tomato Goat Cheese Crostini

As a dressing for Beet Salad

Drizzled over berries, stone fruit or ice cream

On Strawberry Bruschetta

As a finishing touch for Homemade Pizza

On Grilled Chicken Breast or Grilled Steak

Over roasted vegetables, like our Roasted Carrots, Roasted Cauliflower, or Roasted Brussels Sprouts StorageThe balsamic glaze keeps well. Let it cool completely to room temperature, then transfer to an airtight container, preferably a glass container, to preserve the flavor and avoid chemical reactions with the vinegar.

To Refrigerate: Store in the fridge for 3-4 weeks.

Freezing is not recommended because it can alter the flavor

To Serve: Use chilled or leave at room temperature for 30 minutes. If it gets too thick in the refrigerator, heat it gently over a bowl of warm water. This balsamic glaze recipe is so versatile and can complement food in every category from breakfast to dessert! You’ll love how easy it is to make and store and you’ll love finding new ways to use it!

More Homemade Condiments to DiscoverOnce you make homemade balsamic glaze, you’ll probably wonder what other condiments taste better homemade. Here’s a great list to get started:

Tartar Sauce

Tzatziki Sauce

Horseradish Sauce

Homemade BBQ Sauce

Chimichurri Sauce

Hollandaise Sauce

Homemade Salsa

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