A few years ago I didn’t like balsamic vinegar and thought I would always opt for other salad dressing options. After finally giving it a chance, I not only liked it, but I discovered it was really tasty! This balsamic glaze is more concentrated than vinaigrette and is even easier to make. We love it with vegetables, meat and even fresh fruits
What is balsamic glaze?
Let’s start by defining what balsamic vinegar is. Aging balsamic vinegar In Italy, it is made from grapes and aged in wooden barrels for at least 12 years. The resulting vinegar has a naturally sweet flavor…and it is incredibly expensive. Italians are very strict about their food qualifications! So many grocery store brands add caramel coloring and sweeteners to regular wine vinegar for the balsamic look.
There is another classification of balsamics called Modena’s balsamic vinegar, which is easy to find. Look for ones that don’t have any added colours, sweeteners or flavors, and look for ones that have been aged for at least a few years. The best balsamic glazes are made with high quality vinegar.
How to make balsamic glaze
Making balsamic glazes is not really easy! Unlike vinaigrette, a blend of vinegar, oil and spices, glaze is merely a reduction. Some recipes require brown sugar or white sugar, but I like using honey for mine. Maple syrup works well too. Or just keep it even simpler and skip the sweeteners completely!
GL drugs naturally contain gluten, dairy, grain-free, and add a tangy boost to many different foods. Be sure to pay attention as it will be cooked to prevent burning. There’s nothing sadder than burnt balsamic glaze. Also, be sure to check out the list of ways to use new balsamic glazes below the recipe.
Simple balsamic glaze recipe
This balsamic glaze makes a great drizzle over salads, roasted vegetables, meat or fresh fruit!
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Pour aged balsamic vinegar into a small pot over medium heat. If you want to use, add honey or maple syrup.
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Bring it to a gentle boil, then lower the heat and simmer for 10-15 minutes, stirring occasionally.
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The mixture is about half reduced and ready to cover the back of the spoon. Don’t overdo the ladies – it will continue to thicken as it cools.
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Use immediately or cool to room temperature and transfer to airtight container. Refrigerate for up to 1 month.
Nutrition Facts
Simple balsamic glaze recipe
Amount per serving (1 tsp)
calorie 11
% Daily Value*
sodium 2mg0%
potassium 11mg0%
carbohydrates 2g1%
Fiber 0.002g0%
2g sugar2%
protein 0.1g0%
Vitamin c 0.004mg0%
calcium 3mg0%
iron 0.1mg1%
*Percent daily value is based on the 2000 calorie diet.
GL drugs naturally thicken when cooled. If it gets too thick, reheat with a little water to reach the desired consistency.
Storage Tips:
- Glass jars and bottles are great for keeping them fresh.
- Use a clean, dry spoon to avoid contamination every time you scoop out.
- If it gets too thick, simply reheat with water to restore consistency.
The natural acidity of vinegar helps to maintain a balsamic reduction, but if you notice odor, mold, or separation, it’s time to throw it away.
How to use homemade balsamic glaze
Looking for new recipes to try or ways to use homemade glazes? Popular options include the traditional Italian burrata cheese from bruschetta bread. We don’t eat a lot of bread around here, so we’ve also gathered a few other options below.
Try making balsamic glaze drizzle:
Have you used balsamic glazes before? What is your favorite way to use it? Leave a comment and let us know!
