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!
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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.
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)
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:
- 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.
*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.
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
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:
- Arancini – cheese-stuffed rice balls
- Roasted Pepper Bruschetta – incredible flavor!
- Zuppa Toscana – a restaurant copycat recipe
- Lasanga – cheesy, beef and so saucy
- Chicken Tetrazzini – an Italian cheesy pasta bake
- Affogato – irresistible coffee ice cream
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
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.
Recipe Notes
*Reduction time depends on the surface area of your saucepan - a larger saucepan will reduce faster.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Arugula Salad with Berries 
Strawberry Bruschetta 
Caprese Salad Recipe (VIDEO) 
5 Days Till Christmas: Mandarin Apple Salad Recipe 
Cucumber Feta Salad Recipe 
Tomato Burrata Salad Recipe 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I love this. It was completely delicious. I used it on the caprese salad. I’m going to start using it in other recipes. Thank you so much!
That sounds like a good idea, thank you for your good comments and feedback, Staci!
Gotta make that ballsack glaze
I am Diabetic so won’t be using honey Or sweetener. While reading Nutritional Chart, there are 6 grams of sugar listed. Is that with the sugar or without? Thanks
Hi Judith, you can leave out the honey or added sweetener and it will still turn out great.
Hey Natasha,
Will this glaze work with Malt Vinegar?
TIA ☺️☺️
Hi Jess, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Turned out perfect! Ate it on strawberry, goat’s cheese and basil salad. No wonder balsamic glaze is so expensive, though – you get such a tiny amount!
That sounds delicious – great idea! Thank you for that great review!
It’s ballsack, not balsamic
I see now that you said it can be refrigerated for 3-4 weeks. If we like it room temperature, is it shelf stable for that long in the pantry as well? Or does it need to be kept cold?
Hi Grant, since it’s just a reduction of balsamic vinegar and honey it should be shelf-stable, but I’m having trouble finding an official recommendation on that for homemade balsamic reduction. We usually store homemade reduction in the refrigerator and it loosens up pretty quickly if you take it out a little bit before enjoying your recipe.
Hi Natasha! Can this balsamic glaze be stored for some time after making? Pantry? Fridge? How long? Thank you!
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
A commercial one Ive used ( with no additives ) says store at room temperature and I never do:
Q. How should Nonna Pia’s Balsamic Glaze be stored?
A. We recommend storing our Balsamic Glaze at room temperature.
I made this today and put over pork sliders with slaw and it was delicious! Thank you for the pin💜
You’re welcome, Melanie. I am so glad you enjoyed it!
Natasha,
You are amazing…. I use your recipes EVERYDAY! And they are all A ok. Tiramisu is the biggest hit according to my family! Now my whole family can not have any Tiramisu from anywhere else. I made this salad the other day and was amazing. Today I made stir fry and it turned out great as well.
Thank you soooo much for your great recipes and can you make Dolmades (stuffed grape leaves)please!
Sounds like you found a few favorites on our blog, Mariam! I’m so glad you’re enjoying our recipes!
i was try… yummy recipe
I love this! I could dip and pour this on so many delicious foods.
Yes! It is very versatile!
Balsamic is life and this glaze is everything. I use it on so many different things. Super delicious. Thank you.
You’re welcome, Alli! I’ve seen it used on pizza before too! It’s the best!
Can NOT wait to make this! Looks so tasty!
It is soo good! & the best part, It’s home made!!
I will definatly try it during the weekend. I didn’t know it could be home made. Thanks for sharing.
You’re welcome! I hope you love this recipe.
Love this slightly sweetened balsamic glaze!
Isn’t it the best! Thank you for that great feedback!
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.
Hi Chris, either way would work, we like it chilled for salads.
I love balsamic glaze! This recipe looks amazing.
I hope you love and try this recipe soon, Laura. Thank you for sharing that great review with me.