I made a Balsamic Glaze that turns sad brussels and boring salads into the thing everyone fights over, so you’ll keep scrolling.

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I adore that sticky, shiny Balsamic Glaze that makes even sad salads feel dangerous. I keep jars in the fridge like treasure, ready to collapse the boring parts of dinner into something I actually want to eat.

I love how the tang of good quality balsamic vinegar meets a whisper of honey and turns vegetables, chicken, salmon into messy, brilliant bites. I read Balsamic Reduction Recipe posts for fun, not instruction.

But mostly I just want to drizzle it, lick the spoon, and get back to whatever I was supposed to be doing. Worth every sticky, ridiculous drop.

So good.

Ingredients

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Basically balsamic gives deep sweet-tart backbone, thickens as it reduces.
Plus honey or brown sugar adds warm sweetness and softens sharp edges.
A pinch of salt wakes flavors, makes the glaze taste less flat.
Basically butter gives glossy sheen and rounded mouthfeel, like a tiny luxury.
Freshly ground black pepper adds subtle heat and a little savory pop.

Ingredient Quantities

1 cup (240 ml) good quality balsamic vinegar

1 to 2 tablespoons honey or brown sugar, optional for extra sweetness

Pinch of salt, optional to brighten the flavor

1 tablespoon unsalted butter, optional for a glossy finish

Freshly ground black pepper, a small pinch if you like a little bite

How to Make this

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1. Pour 1 cup (240 ml) good quality balsamic vinegar into a small heavy bottom saucepan.

2. If you want it sweeter, stir in 1 to 2 tablespoons honey or brown sugar now so it dissolves as it heats.

3. Bring the vinegar to a gentle simmer over medium heat, then lower to medium-low so it bubbles slowly, not wildly.

4. Let it reduce, stirring occasionally, until it thickens and coats the back of a spoon, about 12 to 20 minutes depending on your stove. Don’t walk away, it can go from perfect to burnt fast.

5. Taste as it reduces; add a tiny pinch of salt to brighten the flavor if it seems flat.

6. When it’s almost at your desired thickness remember it will thicken more as it cools, so take it off the heat a little early.

7. Stir in 1 tablespoon unsalted butter right off the heat for a glossy finish, it also mellows the acidity. If you like a little bite add a small pinch of freshly ground black pepper now.

8. Let the glaze cool in the pan for a few minutes then transfer to a jar. It will coat the back of a spoon when it’s ready to use.

9. Store in the fridge for up to 2 weeks, gently warm or bring to room temp before using if it gets too thick.

Equipment Needed

1. Small heavy‑bottom saucepan
2. 1 cup (240 ml) measuring cup
3. Tablespoon and teaspoon set for honey, butter and salt
4. Wooden spoon or heatproof silicone spatula for stirring
5. Small whisk for smoothing in butter
6. Heatproof spoon to test thickness on the back of
7. Small jar or container with lid for storing the glaze
8. Stove or cooktop with a reliable medium to low heat setting

FAQ

Q: How long does balsamic glaze keep in the fridge? A: Stored in an airtight jar it keeps about 1 to 2 weeks. If it crystallizes or smells odd, toss it.

Q: Can I make it ahead for a party? A: Yes, you can make it days ahead. Let it cool, refrigerate, and gently warm or stir before serving.

Q: Why did my glaze get grainy or burned? A: Grainy texture means it was reduced too far or heated too hot. Burnt taste happens when it boils too vigorously. Reduce heat and watch it closely next time.

Q: Can I use regular vinegar instead of balsamic? A: No, regular vinegar will taste sharp and not sweet. Balsamic has the sweetness and acidity you want for a glaze.

Q: How do I thin a glaze that's too thick? A: Warm it and stir in a teaspoon of hot water at a time until you reach the right consistency.

Q: Is the butter necessary? A: No. Butter just gives a shinier finish and a touch of richness. Skip it for a vegan option.

Q: Can I add flavors like garlic or herbs? A: Yes, add a smashed garlic clove, rosemary sprig, or a splash of soy sauce while it simmers for extra flavor. Remove solids before storing.

How To Make Balsamic Glaze Recipe Substitutions and Variations

How To Make Balsamic Glaze

This glaze is stupidly simple and so useful. It dresses salads, roasts, grilled fruit, even vanilla ice cream. Use good quality balsamic vinegar for the best flavor, but you dont need a fancy bottle to get great results.

Ingredients
– 1 cup (240 ml) good quality balsamic vinegar
– 1 to 2 tablespoons honey or brown sugar, optional for extra sweetness
– Pinch of salt, optional to brighten the flavor
– 1 tablespoon unsalted butter, optional for a glossy finish
– Freshly ground black pepper, a small pinch if you like a little bite

Method
1. Pour the balsamic vinegar into a small, heavy-bottomed saucepan. Add the honey or brown sugar if using, and the pinch of salt.
2. Bring to a gentle simmer over medium-low heat. Once it starts to simmer, lower the heat so it stays at a low, steady bubble. Stir now and then so the sugar melts and nothing sticks.
3. Simmer until reduced by about half and slightly thickened, about 12 to 18 minutes depending on how hot your stove is. The glaze will thicken more as it cools, so stop when it coats the back of a spoon.
4. Remove from heat and swirl in the butter for shine, then add a small pinch of black pepper if you want that bit of bite.
5. Let cool a few minutes, then transfer to a jar. It will keep in the fridge for 2 to 3 weeks. Rewarm gently before using if it firms up.

Tips
– Watch it closely near the end. If it boils hard it can burn and taste bitter.
– If it gets too thick, whisk in a teaspoon of water to loosen it.
– Taste and adjust sweetness. Some balsamics are sweeter than others so you may not need any added sugar.
– Use on roasted veggies, grilled peaches, caprese salad, or drizzled over yogurt or ice cream.

Substitutions

For the balsamic vinegar: use a mix of red wine vinegar plus 1 teaspoon sugar for a similar tangy-sweet profile if you dont have balsamic.
For honey or brown sugar: maple syrup, agave nectar, or granulated sugar work fine; maple adds a nice depth.
For unsalted butter: use a splash of olive oil or a vegan butter to keep it dairy free and still glossy.
For freshly ground black pepper: crushed red pepper flakes or a tiny pinch of smoked paprika give a different, pleasant kick.

Pro Tips

– Use a heavy bottom pan and medium-low heat, keep it at a gentle bubble. If it boils hard it can scorch in seconds, so stand there and babysit it, don’t wander off.

– Pull it off the heat a bit earlier than you think, it keeps thickening as it cools. If you overdo it you get hard syrup not glaze, and thats a pain to rescue.

– Stir in the butter off the heat and whisk fast. It makes the glaze shiny and mellows the acid, but if you add it too hot it might separate or melt weirdly.

– Taste as you go. A tiny pinch of salt or a touch more sweetener can fix a flat batch, but add little by little because small changes are loud in a reduction.

How To Make Balsamic Glaze Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made a Balsamic Glaze that turns sad brussels and boring salads into the thing everyone fights over, so you’ll keep scrolling.

Servings

servings

Calories

kcal

Equipment: 1. Small heavy‑bottom saucepan
2. 1 cup (240 ml) measuring cup
3. Tablespoon and teaspoon set for honey, butter and salt
4. Wooden spoon or heatproof silicone spatula for stirring
5. Small whisk for smoothing in butter
6. Heatproof spoon to test thickness on the back of
7. Small jar or container with lid for storing the glaze
8. Stove or cooktop with a reliable medium to low heat setting

Ingredients

1 cup (240 ml) good quality balsamic vinegar
1 to 2 tablespoons honey or brown sugar, optional for extra sweetness
Pinch of salt, optional to brighten the flavor
1 tablespoon unsalted butter, optional for a glossy finish
Freshly ground black pepper, a small pinch if you like a little bite

Directions

Pour 1 cup (240 ml) good quality balsamic vinegar into a small heavy bottom saucepan.
If you want it sweeter, stir in 1 to 2 tablespoons honey or brown sugar now so it dissolves as it heats.
Bring the vinegar to a gentle simmer over medium heat, then lower to medium-low so it bubbles slowly, not wildly.
Let it reduce, stirring occasionally, until it thickens and coats the back of a spoon, about 12 to 20 minutes depending on your stove. Don’t walk away, it can go from perfect to burnt fast.
Taste as it reduces; add a tiny pinch of salt to brighten the flavor if it seems flat.
When it's almost at your desired thickness remember it will thicken more as it cools, so take it off the heat a little early.
Stir in 1 tablespoon unsalted butter right off the heat for a glossy finish, it also mellows the acidity. If you like a little bite add a small pinch of freshly ground black pepper now.
Let the glaze cool in the pan for a few minutes then transfer to a jar. It will coat the back of a spoon when it's ready to use.
Store in the fridge for up to 2 weeks, gently warm or bring to room temp before using if it gets too thick.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.