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 Glaze
This 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 Glaze
This 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
Storage
The 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 Discover
Once 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
Balsamic Glaze
Instructions
- Pour 1 cup balsamic vinegar into a saucepan and add 1/2 Tbsp honey (if using).
- 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.
Notes
Filed Under
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Used this on chicken caprese and it was perfect! Thank you so much!
Thank you so much for this recipe!! It’s so convenient and easy to complete. Other than that, I’m delighted I finally found a recipe that doesn’t require brown sugar as an ingredient since I’m cutting out sugar, you’re truly heaven sent.❤️
You are very welcome, Elvira!
Looks good thanks. How long can it keep preserved please? And I imagine outside of fridge. Thanks.
You can check this part of the recipe “Storage” I have given some tips on how long and how to store the glaze.
Absolutely love this on pizza (especially margherita pizza).
I tried this recipe, only added some dried dill and absolutely love it! I grilled peaches, little bit of feta but the balsamic reduction totally elevated it! Thank you 😊
did not glaze, did not thicken up…i even left it to simmer the max time…disappointed, I so wanted this recipe to work! I usually love Natasha’s recipes. But this one didn’t work.
Hi, if you are using a much smaller pan or much more balsamic, it will take longer so just give it time. Balsamic vinegar needs time to reduce down.
I love this with sautéed fresh mushroom over pan fried or grilled chicken breasts!!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Dee!
Very easy! I found it thickens really nicely after being in the fridge for a day or two, perfect for drizzling. Make it a day or two ahead!
Thank you so much for sharing that with me, Deb! I’m so happy you enjoyed that!
My glaze did not thicken and I found the vinegar taste very sharp so I would add more honey.
When I tried this recipe it did not get thick even after extending the simmering time. Also, the vinegar taste was quite sharp. Perhaps needs more honey. Will be adding olive oil before serving on a Caprese salad and may add more honey.
agree that the simmering time and the honey not enough to the amount of BV , what I’ve done I added 1 1/2 tbsp. honey and 1 tbsp brown sugar to balance the sharpness of the BV & more time for simmering . the result sweet and sour glaze not BV glaze. Sorry Natasha I live your cooking but this one 1 star .
You just admitted that you’re essentially making a sweet and sour glaze and yet her recipe is for an actual balsamic glaze, yet you’re giving her one star. Her recipe is good for what she intended for it, you just don’t like the taste of a real balsamic glaze. Usually people don’t even use honey, they just let it simmer and set and may put sugar, therefore again, her recipe is good for people who like REAL balsamic glazed for a classic Caprese or bruschetta.
Exactly. If you are looking for a different recipe, don’t give her a bad rating for not liking it.
Try adding a bit of warm or hot water to the mixture if you are sensitive to acidic flavors, like I am. I use bottled water and brown sugar and it tones down the vinegar and it is very delish. Some palates are just more sensitive. I find that My palate is much more sensitive than it used to be so for me this worked out nicely. If you do choose to use oil , it will be less of a glaze and more of a sauce, but still with have a lovely taste, However I still recommend the water and simmer it slow. I hope that helps. By the way, I share the same name as the Author, but I am not her. Just another person searching for holiday recipes. Enjoy your holiday!
I would love to try the glaze on vanilla ice cream….YUMMM!
I hope you love it!