Balsamic Reduction – How to Make Balsamic Glaze
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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.
Recipe Overview
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!
Storage Tips
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.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
- 2 cups balsamic vinegar (choose a good quality vinegar)
Instructions
- 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.
Notes
- 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.
Nutrition Information
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.
James says
it’s so easy to make at home!
Rachel Gurk says
It really is so easy!
Gabriel says
Yummy – I just made my first balsamic reduction for my caprese panini!
Rachel Gurk says
Perfect, it just screams summer, doesn’t it? Thanks for taking the time to leave a comment!
Roger says
Thank you! I used the brown sugar because I wanted balsamic glazed brussel sprouts but my family is less into vinegar than I am. The glaze was such a hit my 9 year old added it to his salmon, too!
Rachel Gurk says
So glad you liked it! Thanks for taking the time to come back and leave a comment!
Dianne says
I just made it. This is so easy! Thanks for sharing!
Rachel Gurk says
So glad you liked it! Thanks for taking the time to come back and leave a comment!
Sarah says
Thank you! Been trying to figure out how to make a balsamic reduction turns out I was over complecting the entire process. Lol Love this recipe, goes great with brussel sprouts and maple bacon, and also love to drizzle it over fresh fruit, throw it on top of honey Greek yogurt. Thanks so much!
Rachel Gurk says
I’m so glad this was helpful to you! Thanks for taking the time to come back and leave a comment!
Meg says
I had to call poison control because of the fumes that burnt my eyes, nose, throat, and lungs. I’m surprised there’s no mention of this being a potential issue. I left it on for under 10 minutes on low heat.
Rachel Gurk says
Hi Meg, vinegar does have a strong smell that not everyone can handle. I’m sorry to hear you had a hard time with it. I hope you’ve fully recovered ;)
JENNIFER CLARK says
I think your calorie count is inaccurate.
Rachel Gurk says
You’re very right! Thanks for the heads up! All fixed now. :)
Elle West says
Can you use a double boiler?
Rachel Gurk says
Should work, but it’s not really necessary and will increase cooking time.
Susan Dubose says
Love it on a burger. mozzarella and balsamic reduction absolute favorite
Rachel Gurk says
Yes, so yummy!
Rimmy says
Omg! So Good! I did on flat bread with mozzarella roasted tomatoes bacon and scallions and drizzled the glaze over it.It was hit of party. Thank you for sharing?
Rachel Gurk says
So glad you liked it! Thanks for taking the time to come back and leave a comment!
Liz says
The nutritional information is for the entire recipe and not the serving size of 1 tablespoon.
Rachel Gurk says
You’re absolutely right – thanks for letting me know about that! I really appreciate it. I corrected it. :)
Paulette Melanson says
I made maple balsamic reduction and now it has hardened in the bottle I stored it in. Is there a way to soften it and turn it back to liquid?
Rachel Gurk says
Oh no! You may have reduced it a little too far. I’d try putting it in warm water bath to see if that softens it up, but it might be a lost cause. :( You could also try warming it carefully in the microwave if your bottle is microwave-safe. I’d do it on 30% or 40% power and warm it really slowly so it doesn’t cook more…just to kind of melt it? Let me know how it goes.
Rob E says
If people like sweater, drop the balsamic by a 1/2 cup and add in the same amount of a good maple syrup. PERFECT on pork.
Rachel Gurk says
Great tip! So good on pork! Thanks Rob!
Megan @ MegUnprocessed says
I love balsamic reduction! Definitely a staple around here!Â
Shannon says
This turned out so well and it was so easy to make! It’s not going to last very long because I’ve been drizzling it over everything!
Rachel Gurk says
I’m so glad you like it, Shannon! Thanks for taking the time to come back and leave a comment!