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.
Notes
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.
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!