Balsamic Glaze

Balsamic Glaze

Simmered balsamic vinegar reduces into a syrupy, tangy-sweet drizzle for finishing dishes.

Total 25 min Makes 16 oz Calories 25/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This glaze is made by gently reducing balsamic vinegar with a touch of sugar until it thickens into a glossy syrup. Drizzle it over caprese salads, roasted vegetables, grilled meats, or fresh strawberries for a tangy-sweet finish. It keeps well in the fridge, so it's worth making a batch to have on hand.

Ingredients

  • 2 cups balsamic vinegar
  • 2 tablespoons granulated sugar
  • 1 pinch salt

Method

  1. In a 6-quart saucepan, combine the balsamic vinegar, sugar, and a pinch of salt over medium-high heat.

  2. Bring the mixture to a boil, then reduce the heat to medium-low so it simmers gently.

  3. Simmer, stirring occasionally, until the liquid reduces by half and coats the back of a spoon, 18 to 22 minutes.

  4. Remove from heat and let cool at room temperature; the glaze will continue to thicken as it cools.

  5. Transfer the cooled glaze to a jar or bottle and store in the refrigerator for up to 1 month.

Rate this recipe

★ 3.9 (1)

Balsamic Glaze

This glaze is made by gently reducing balsamic vinegar with a touch of sugar until it thickens into a glossy syrup. Drizzle it over caprese salads, roasted vegetables, grilled meats, or fresh strawberries for a tangy-sweet finish. It keeps well in the fridge, so it's worth making a batch to have on hand.

25 min 16 oz 25 cal

Ingredients

  • 2 cups balsamic vinegar
  • 2 tablespoons granulated sugar
  • 1 pinch salt

Method

  1. 1

    In a 6-quart saucepan, combine the balsamic vinegar, sugar, and a pinch of salt over medium-high heat.

  2. 2

    Bring the mixture to a boil, then reduce the heat to medium-low so it simmers gently.

  3. 3

    Simmer, stirring occasionally, until the liquid reduces by half and coats the back of a spoon, 18 to 22 minutes.

  4. 4

    Remove from heat and let cool at room temperature; the glaze will continue to thicken as it cools.

  5. 5

    Transfer the cooled glaze to a jar or bottle and store in the refrigerator for up to 1 month.