Take your recipes to the next level with this homemade Balsamic Glaze! It’s easy to make – with just ONE simple ingredient – and delicious on appetizers, sandwiches, salads, and even desserts!
If you’ve ever had Caprese Salad, you’ve most likely had balsamic glaze. It’s that thick, savory sweet drizzle that caprese salads are known for, and it pairs oh so perfectly with fresh tomatoes, mozzarella, and basil.
But I’m here to let you in on a little secret: balsamic glaze isn’t JUST for caprese salads. It pairs perfectly with literally EVERYTHING! From grilled chicken to margherita pizza to roasted veggies to strawberry shortcake… it’s hard to think of a food that wouldn’t be elevated by a drizzle of sweet, sticky balsamic glaze.
There’s something about its unmistakable flavor, with notes of molasses, fig, cherry, and even chocolate, that makes even the most basic foods feel a little bit fancy. We love drizzling it on sliced baguettes or fresh berries… and it also makes the perfect addition to any cheese board.
Best of all? It couldn’t be easier to make! All you need is one ingredient – balsamic vinegar – and 30 minutes or less. And you’ll have yourself a delicious sauce that takes any food to the next level!
Balsamic Glaze ingredients
Balsamic vinegar – The only ingredient you actually need for this recipe is balsamic vinegar, which has undertones of fig, molasses, cherry, chocolate, or prune. These sweet flavors will intensify as the vinegar is heated and reduced.
Honey, brown sugar or maple syrup – Some recipes call for a touch of sweetener, such as honey, brown sugar, or maple syrup. In my opinion, balsamic vinegar is sweet enough without it, but you can feel free to add it if you’d like. I would recommend no more than 2 tablespoons per 1 cup of vinegar.
How to make Balsamic Glaze
Making balsamic glaze couldn’t be easier. It’s as easy as bringing the vinegar to a boil and letting some of the liquid boil off until it reduces in volume, which is why it’s also known as balsamic reduction.
- Pour balsamic vinegar into a small saucepan; bring it to a boil.
- Reduce heat to simmer; simmer for about 20 minutes or until vinegar is reduced by half, stirring occasionally. *You’ll know it’s done when it’s thick enough to coat the back of the spoon and drizzles like warm honey.
Leftover glaze can be stored in an airtight container in the refrigerator for up to 2 weeks. For best results, I would recommend bringing it to room temperature before serving.
Recipes to pair with Balsamic Glaze
- Sautéed Brussel Sprouts
- Air Fryer Cauliflower
- Tomato Salad
- Strawberry Caprese Salad
- Strawberry Brie Waffle Bites
- Cheesy Pesto Stuffed Chicken
- Bruschetta Chicken Alfredo Pizza
- Whipped Ricotta Bruschetta
- 1 cup balsamic vinegar
- 2-4 tablespoons honey, brown sugar, or maple syrup (optional)
- Pour balsamic vinegar and sweetener (optional) into a small saucepan; bring it to a boil.
- Reduce heat to simmer; simmer for about 20 minutes or until vinegar is reduced by half, stirring occasionally. *You'll know it's done when it's thick enough to coat the back of the spoon and drizzles like warm honey.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 68Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 16gFiber: 0gSugar: 15gProtein: 0g