Ever wondered How To Make Balsamic Glaze at home? In this post you will see a single ingredient turn into thick sweet glaze that is delicious on just about everything!
Balsamic glaze is my most favorite glaze of all the glazes.
Sure you can buy a bottle of it in the store and save yourself the process. I’ve done it. So no judgement here. However maybe you only need a tablespoon and don’t want to spend the money on an entire bottle? Well I’m here to tell you, it’s EASY! All you need is a good quality balsamic vinegar and a little time. Oh and maybe good ventilation because it does get a bit, shall we say, aromatic in the process.
Once you’ve made and tasted it, you’ll want to drizzle it on allthethings.
What is Balsamic Glaze?
Balsamic glaze is balsamic vinegar that has simmered until thick and syrupy.
To Make Balsamic Glaze You Will Need:
- balsamic vinegar
- a sauce pan
- time and patience
I was making a caprese salad and only needed a tablespoon or two. Obviously if you need more, simply double or triple the recipe. Note that times will vary.
Okay, first things first, measure out your balsamic vinegar. For 1 tablespoon glaze, you will need 1/4 cup of vinegar.
Pour that into a saucepan.
Bring to a simmer and stir occasionally. Don’t forget to turn on that overhead ventilator!
Once the glaze has thickened and coats the back of your spatula or spoon, remove off the heat. It will continue to thicken slightly once it cools.
Watch closely so it does not burn!
And there you have it.
See? So simple and most importantly inexpensive.
How To Store Homemade Balsamic Glaze:
Once you’ve reduce the vinegar and the glaze has thickened and is syrupy. Store in an air-tight container and refrigerate for up to 2 weeks.
Recipes Using Balsamic Glaze:
- caramelized brussels sprouts
- roasted honey balsamic fall medley
- white pizza
- prosciutto or bacon wrapped stuffed dates
- holiday antipasto wreath
- vegetable and goat cheese flatbread
- grilled cherry gorgonzola flatbread
- grilled brussels sprouts
- watermelon feta salad
- cantaloupe and prosciutto arugula salad
- strawberry bruschetta
- grilled chicken bruschetta
- peach and prosciutto goat cheese crostini
- fig jam prosciutto pizza
- bacon wrapped stuffed dates
- steak and blue cheese pizza
- pressed caprese sandwich
Enjoy! And if you give this How To Make Balsamic Glaze recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
How To Make Balsamic Glaze
- 1/4 cup balsamic vinegar
- Pour balsamic vinear into a sauce pan.
- Heat over medium, stir frequently until the vinear reduces, is thick and coats the back of your spoon or spatula. Watch closely to avoid burning.
- 1/4 cup balsamic should yield about 1 tablespoon of balsamic glaze.
How To Store Homemade Balsamic Glaze:Once you've reduce the vinegar and the glaze has thickened and is syrupy. Store in an air-tight container and refrigerate for up to 2 weeks.
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THANK YOU in advance for your support!
Hi Laurie! I am one of those that usually buys the glaze, so I am excited to try to make my own! I am wondering if I could make a larger amount, and keep it for a longer period of time? I have lots of balsamic vinegar around, and this would be a great use for it!
Do you think I could try to reduce a few cups of it? And would it keep for a few weeks/months??
Hi Jane! Sure you can! It will take longer to reduce but once it has, it should last up to 3 months in a container with a tight fitting lid!
Hi Jane, Reducing larger quantities of Balsamic is very easy – it just takes a while for it to reduce. I have done this with the Balsamic from Costco and bottled it and given it as gifts. All recipients have commented on how wonderful it is and how long it lasts. I have some in the refrigerator that is at least 6 months old. Have fun and enjoy!!!