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Balsamic Glaze Recipe

Homemade Balsamic Glaze is ridiculously easy to make and so versatile. We love it on Berry Goat Cheese Salad, steak, chicken, Caprese Salad, or drizzled over fresh fruit.

Just like our Strawberry Sauce, silky Caramel Sauce, and Pesto, this Balsamic Reduction proves that homemade condiments are best!

Balsamic glaze in a jar, pouring from a spoon

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What is Balsamic Glaze?

Balsamic glaze is also called a “balsamic reduction.” It is essentially a reduction of balsamic vinegar. 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 deep concentrated flavor.

Showing what is balsamic glaze in a mason jar with spoon

Ingredients for Balsamic Glaze:

This recipe makes about 1/3 cup balsamic reduction. It is easy to scale up or down. If doubling the recipe, it will take slightly longer to reduce. If cutting the recipe in half, it will cook faster.

  • 1 cup balsamic vinegar
  • 1/2 Tbsp honey, or sugar (optional)

What Type of Balsamic Vinegar is Best?

Buy the best quality balsamic vinegar you can find. Balsamic vinegar of Modena is made in Italy and a great choice. (look up flavor profiles of balsamic vinegar)

Balsamic Vinegar of Modena and honey to make balsamic glaze

Is Honey Necessary in Balsamic Glaze?

Adding sweetness is completely optional. As the vinegar boils down, it concentrates and has a natural sweetness. When I’m making a Caprese salad, I prefer a balsamic glaze that is less sweet, while I do like it slightly sweeter for fruit salads. We found that using 1/2 Tbsp honey or sugar is just right for both sweet and savory recipes.

How to Make Balsamic Glaze:

  1. Pour 1 cup balsamic vinegar into a saucepan and add 1/2 Tbsp honey (if using).
  2. Bring to a low boil, then reduce heat to keep at a simmer for 12-15 minutes.* Stir occasionally until reduced by half and lightly coats the back of a spoon. It will thicken more as it cools.

*Reduction time depends on the surface area of your saucepan – a larger saucepan will reduce faster.

How to Fix Balsamic Reduction that is too thick?

If you overcook the glaze and it ends up too thick, you can heat and 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.

Pouring Balsamic Reduction back into mason jar

What to Serve with Balsamic Glaze:

We use balsamic glaze most often over our Arugula Salad but here are some additional ways to use balsamic reduction:

  • Any kind of “Caprese” style recipe (tomatoes, fresh mozzarella, basil)
  • Drizzled on Caprese Crostini
  • Over vanilla ice cream
  • Drizzled over a platter of berries or fresh peaches
  • On Strawberry Bruschetta
  • Over roasted vegetables
  • As a finishing touch for pizza
  • On grilled chicken or steak

Strawberry dipped in balsamic glaze for what to serve with balsamic glaze

How to Store Balsamic Glaze:

Balsamic glaze keeps really well. Transfer to a mason jar or air-tight container, let cool to room temperature then refrigerate for 3 to 4 weeks.

More Italian Recipes to Discover:

Watch Natasha Make Balsamic Glaze:

I hope this easy Balsamic Glaze recipe becomes a new favorite for you. Here is a quick tutorial on how we make balsamic glaze. We used it on our Caprese Salad to really amp up the flavor of the salad. Let me know in the comments how you love to serve it.

Balsamic Glaze

5 from 8 votes
Cook Time: 15 minutes
Total Time: 15 minutes
Balsamic glaze pouring off a spoon into jar
Homemade Balsamic Glaze is ridiculously easy to make and so versatile. We love it on salad, steak, chicken, or drizzled over fresh fruit.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$8 varies by brand
Keyword: balsamic glaze
Calories: 32 kcal
Servings: 8 people

Ingredients

  • 1 cup balsamic vinegar
  • 1/2 Tbsp honey (optional)

Instructions

  1. Pour 1 cup balsamic vinegar into a saucepan and add 1/2 Tbsp honey (if using).
  2. Bring to a low boil, then reduce heat to keep at a simmer for 12-15 minutes.* Stir occasionally until reduced by half and lightly coats the back of a spoon. It will thicken more as it cools. Transfer to a mason jar or air-tight container, let cool to room temperature then refrigerate for 3 to 4 weeks.

Recipe Notes

*Reduction time depends on the surface area of your saucepan - a larger saucepan will reduce faster. 

Nutrition Facts
Balsamic Glaze
Amount Per Serving
Calories 32
% Daily Value*
Sodium 7mg0%
Potassium 36mg1%
Carbohydrates 7g2%
Sugar 6g7%
Protein 1g2%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • August 18, 2019

    i was try… yummy recipe Reply

  • Becky Hardin
    August 16, 2019

    I love this! I could dip and pour this on so many delicious foods. Reply

    • Natashas Kitchen
      August 16, 2019

      Yes! It is very versatile! Reply

  • Alli
    August 16, 2019

    Balsamic is life and this glaze is everything. I use it on so many different things. Super delicious. Thank you. Reply

    • Natashas Kitchen
      August 16, 2019

      You’re welcome, Alli! I’ve seen it used on pizza before too! It’s the best! Reply

  • Katie
    August 16, 2019

    Can NOT wait to make this! Looks so tasty! Reply

    • Natashas Kitchen
      August 16, 2019

      It is soo good! & the best part, It’s home made!! Reply

  • Rita
    August 16, 2019

    I will definatly try it during the weekend. I didn’t know it could be home made. Thanks for sharing. Reply

    • Natashas Kitchen
      August 16, 2019

      You’re welcome! I hope you love this recipe. Reply

  • Aimee Shugarman
    August 16, 2019

    Love this slightly sweetened balsamic glaze! Reply

    • Natashas Kitchen
      August 16, 2019

      Isn’t it the best! Thank you for that great feedback! Reply

  • Chris-27
    August 15, 2019

    I love it, and have used it on everything you mentioned. Good stuff. I don’t refrigerate my balsamic vinegar, so am wondering why you say to refrigerate the reduction? I just have it in a squirty bottle, on the counter. Reply

    • Natashas Kitchen
      August 16, 2019

      Hi Chris, either way would work, we like it chilled for salads. Reply

  • Laura Reese
    August 15, 2019

    I love balsamic glaze! This recipe looks amazing. Reply

    • Natashas Kitchen
      August 15, 2019

      I hope you love and try this recipe soon, Laura. Thank you for sharing that great review with me. Reply

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