Honey Balsamic Glaze

Honey Balsamic Glaze

A glossy reduction of balsamic vinegar and honey, simmered down to a syrupy, tangy-sweet finish.

Total 17 min Makes 16 oz Calories 45/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This glaze reduces balsamic vinegar and honey until thick and glossy, concentrating its tart-sweet flavor into a syrup that drizzles beautifully over roasted vegetables, grilled meats, or fresh strawberries. It comes together in one small saucepan with just a few minutes of simmering, making it an easy way to add depth to simple dishes.

Ingredients

  • 2 cups balsamic vinegar
  • 1/3 cup honey
  • 1 garlic clove, smashed (optional)
  • 1/4 teaspoon salt

Method

  1. Combine the balsamic vinegar, honey, smashed garlic clove, and salt in a small saucepan.

  2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer gently, stirring occasionally, until the liquid is reduced by about half and coats the back of a spoon, 15 to 18 minutes.

  3. Remove from heat and discard the garlic clove if used. Let the glaze cool in the pan for about 10 minutes; it will continue to thicken as it cools.

  4. Pour the glaze into a jar or bottle and store in the refrigerator for up to 2 weeks. Warm slightly or stir before using if it thickens too much.

Rate this recipe

★ 3.6 (1)

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    Honey Balsamic Glaze

    This glaze reduces balsamic vinegar and honey until thick and glossy, concentrating its tart-sweet flavor into a syrup that drizzles beautifully over roasted vegetables, grilled meats, or fresh strawberries. It comes together in one small saucepan with just a few minutes of simmering, making it an easy way to add depth to simple dishes.

    17 min 16 oz 45 cal

    Ingredients

    • 2 cups balsamic vinegar
    • 1/3 cup honey
    • 1 garlic clove, smashed (optional)
    • 1/4 teaspoon salt

    Method

    1. 1

      Combine the balsamic vinegar, honey, smashed garlic clove, and salt in a small saucepan.

    2. 2

      Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer gently, stirring occasionally, until the liquid is reduced by about half and coats the back of a spoon, 15 to 18 minutes.

    3. 3

      Remove from heat and discard the garlic clove if used. Let the glaze cool in the pan for about 10 minutes; it will continue to thicken as it cools.

    4. 4

      Pour the glaze into a jar or bottle and store in the refrigerator for up to 2 weeks. Warm slightly or stir before using if it thickens too much.