Balsamic reduction is a simple sauce that can elevate a dish to the next level, and it’s so easy to make at home! It only takes one ingredient and just a little time to create this sweet, tangy, syrupy sauce.
Why you’ll love it: A drizzle of balsamic syrup elevates pretty much anything you put it on. Try it on roasted vegetables, sweet potatoes, salads, grilled meats, and more!
How long it takes: 30 minutes
Equipment you’ll need: small saucepan
Servings: 16 (makes 1 cup)
Caprese salad is one of my favorite things to eat all summer long. I don’t know what it is about the simple combination of tomatoes, basil and fresh mozzarella but it’s a win every time. Whether it’s drizzled with high-quality olive oil or a balsamic reduction (or both!), it’s always delicious.
However, balsamic reduction (or balsamic glaze or balsamic syrup, whatever you prefer) isn’t just for caprese salad. It has the ability to elevate so many dishes. It’s great drizzled on grilled meat (it’s tasty on chicken or steak), salads, appetizers, and roasted or grilled vegetables.
Once you introduce balsamic glaze into your cooking repertoire, you’re always going to want a bottle of it in your fridge. It keeps well in your fridge so you can make a big batch and it might last you all summer! Or it might last you two days, once you taste it.
How to Make Balsamic Reduction
You guys, I can’t stress enough how easy this is! It’s SO EASY. You literally just simmer balsamic vinegar in a small saucepan until it thickens. It takes about a half hour. That’s it!
Make it sweeter. If you want this to be even more sticky sweet, you can add some sugar or honey to sweeten it up a touch. I find that the vinegar gets sweet enough as it simmers down and reduces but I am used to things on the less-sweet side. If you have more of a sweet tooth, you might want to try adding a couple tablespoons of sugar or honey.
What Do You Use Balsamic Glaze For?
This list is by no means exhaustive but it will get you started.
- Quinoa Bowl with Roasted Tomatoes and Ricotta
- Grilled Peach Salad with Burrata
- Goat Cheese Steak
- Easy Tomato Bruschetta
- Asparagus Gruyere Tart
- Bacon and Mushroom Flatbread with Shaved Asparagus and Ricotta
- Roasted Asparagus or Easy Air Fryer Asparagus
- Balsamic Roasted Vegetables
- All roasted vegetables!
Cool the reduction to room temperature. Pour into a small jar. Cover tightly and refrigerate for two to three months. If it thickens too much, reheat until it’s the desired consistency.
- 2 cups balsamic vinegar (choose a good quality vinegar)
- Heat vinegar in a saucepan over medium heat until bubbling. Reduce heat to medium-low and continue to simmer until reduced by about half and thickened. Keep an eye on it to make sure it's not boiling rapidly, just a low simmer is perfect.
- Cool to room temperature and store in fridge in a tightly covered container or jar. Makes about 1 cup.
- Make it sweeter: Add 2 tablespoons of honey, brown sugar, or granulated sugar to the vinegar. Cook as directed.
- Keeps for two to three months in the refrigerator.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.