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
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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