FREE: 5 SECRETS TO FAST HEALTHY DINNERSGET IT NOW
This post may contain affiliate links, which help keep this content free. (Full disclosure)
- What Is Balsamic Glaze?
- Balsamic Glaze Ingredients
- How To Make Balsamic Glaze
- Troubleshooting Balsamic Reduction
- Balsamic Vinegar Glaze FAQs
- Balsamic Reduction Glaze Storage Instructions
- What Is Balsamic Glaze Used For?
- Tools To Make Balsamic Reduction Glaze
- How To Make Balsamic Glaze (Balsamic Reduction)
Wondering how to make balsamic glaze? It’s EASY! This balsamic glaze recipe can be made with just ONE ingredient and is a versatile condiment that you can add to just about any meal.
While making your own condiments can add a few extra steps to a recipe, the result is worth it! Not only do they taste better, but you also know exactly what’s going into them.
Take a balsamic vinegar glaze that you find at the store… they often add preservatives and corn syrup to make them thick and shelf-stable, and finding one without sugar added is almost impossible. No, thanks!
In just 20 minutes, you can make a homemade balsamic reduction glaze without all the additives. Plus, it’s pretty fuss-free, so you can easily make something else in the kitchen while it’s cooking.
If you’re ready to start making more of your own condiments, avocado oil mayonnaise, ranch dressing, pesto, and spicy mayo are all great places to start. Minimal effort, maximum flavor! You can also do the same with homemade seasonings.
You actually don’t need a sweetener at all when reducing vinegar to make balsamic glaze, but if you want it to taste sweet like the store-bought stuff without adding sugar, simply add Besti monk fruit. It tastes, browns, and dissolves just like sugar does, for a thick and smooth result.
What Is Balsamic Glaze?
Balsamic glaze is a thick, syrup-like sauce that is made out of balsamic vinegar, and often times, sugar. It’s heated and thickened on the stove until it reaches a thick syrup consistency.
And don’t worry, I’ll show you how to make balsamic glaze without sugar, too.
What’s the difference between balsamic glaze vs. balsamic vinegar?
Balsamic glaze vs. balsamic vinegar is a common question, and the difference is consistency. Balsamic vinegar is completely liquid and is typically used as an ingredient in recipes.
Balsamic glaze is simply balsamic vinegar that has been thickened and reduced. So, it’s a thicker vinegar. It’s used more often for topping.
In this balsamic reduction recipe, there is also the option to add a sweetener. Some versions have sweeteners, some do not. Most store bought versions of glaze are sweetened, while vinegar is not.
Balsamic Glaze Ingredients
This easy balsamic reduction recipe requires just 2 ingredients, one of which is optional:
- Balsamic vinegar – I love this one! The quality of your vinegar will impact the flavor in your glaze.
- Sweetener of choice – This is optional, if you like it sweet. I use Besti Monk Fruit Allulose Blend, but sugar is also fine if you don’t mind adding that.
How To Make Balsamic Glaze
This balsamic reduction glaze recipe comes together in just 20 minutes and couldn’t be easier:
- Heat vinegar. Add vinegar to a small saucepan over medium heat and bring to a boil.
TIP: To make this balsamic reduction recipe sweeter, include sweetener when you add the vinegar to the pan.
- Reduce vinegar. Reduce heat and simmer until the reduction thickens and coats the back of a spoon.
FYI: It will thicken more as it cools. So, remove from heat once it passes the spoon test.
- Store. I like to keep it in glass jars.
Troubleshooting Balsamic Reduction
Why is my balsamic glaze not thickening?
This could mean it just needs more time. Your stovetop temperature, as well as the size and material of your pan, will also play a role.
TIP: A larger saucepan will reduce vinegar more quickly. You may also need to adjust the heat.
Why did my balsamic reduction turn hard?
If you reduce the vinegar too much, it will harden when it cools. Try less time next time.
If you need to salvage hardened balsamic reduction, you can reheat it with a bit of water to thin it out.
Balsamic Vinegar Glaze FAQs
Is balsamic glaze sweet?
Yes, balsamic glaze has a sweet, vinegar-y flavor to it. When it’s reduced, the balsamic vinegar tastes sweeter.
If you want even more sweetness like you’d get from a store-bought version, add the sweetener. If you don’t, you can leave it out.
Is balsamic glaze keto friendly?
Yes, this balsamic glaze is keto-friendly as it has 3.6 grams net carbs per serving. If you’ve got a carb-free meal, it’s a great way to incorporate it — a little goes a long way.
Is balsamic glaze vegan?
Yes, it’s vegan and vegetarian.
What kind of sweetener can I use?
I like using the Besti Monk Fruit Allulose Blend for the best flavor, but you could also use a granulated sweetener like allulose or erythritol. If you’re making a traditional balsamic reduction and don’t mind the carbs, regular sugar always works too.
Balsamic Reduction Glaze Storage Instructions
Can you make it ahead?
Yes, this glaze can be made up to a week ahead.
Does balsamic glaze need to be refrigerated?
Yes, it will last 2 weeks in the refrigerator. Take it out an hour or two before using to let it come to room temperature a bit – it will be easier to pour.
What Is Balsamic Glaze Used For?
Once you try this easy balsamic vinegar reduction, you’ll want to put it on everything! The most popular use is probably a caprese salad, but it’s a common pairing in other recipes that have tomatoes, basil, or even Italian seasoning. Here are some more ideas:
- Balsamic Chicken Thighs – Wondering how to use balsamic glaze on chicken? Use this recipe!
- Oven Roasted Mushrooms – Mushrooms deep and savory flavors pair well with the balsamic glaze recipe.
- Roasted Brussels Sprouts – These simple brussels sprouts are great on their own, but when topped with balsamic reduction glaze? Amazing!
- Crustless Quiche Caprese – Drizzle this caprese style quiche with balsamic reduction sauce to take it to the next level.
- Caprese Stuffed Avocados – Made with common ingredients, this twist on caprese salad gets a healthy avocado boost. Drizzle with glaze.
Tools To Make Balsamic Reduction Glaze
Tap the links below to see the items used to make this recipe.
- Saucepan – This one is a great size for a small batch. Plus, the pouring spout will ensure that you don’t get dribbles of balsamic reduction glaze on the sides.
- Glass Jar – Store any leftovers from this balsamic glaze recipe in these glass jars with an easy-to-pour spout.
How To Make Balsamic Reduction:
Pin to save for later!
Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
How To Make Balsamic Glaze (Balsamic Reduction)
The EASIEST balsamic reduction recipe - no sugar needed! Learn how to make balsamic glaze for chicken, salads, veggies, and more.
Recipe VideoTap on the image below to watch the video.
Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Add balsamic vinegar to a small saucepan over medium heat and bring to a gentle boil. (If you want glaze to be sweeter, add Besti to the saucepan when you add the balsamic vinegar.)
Reduce heat to medium-low and simmer for about 20 minutes, until volume reduces by half and it coats the back of a spoon. (It will thicken more as it cools.)
Last Step: Leave A Rating!
Serving size: 2 teaspoons
Video Showing How To Make Balsamic Glaze:
Tap here to jump to the video for this recipe -- it's located directly above the ingredients list. It's the easiest way to learn how to make Balsamic Glaze!
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!Sign Up To Save Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂