Healthy Balsamic Glaze Recipe

Best Balsamic Glaze Recipe

What makes this the absolute best homemade balsamic glaze recipe?

It’s a simple recipe with a tangy flavor and the perfect balance of sweetness.

And you only need ONE ingredient. (Yup, it’s just as easy as buying a store bought bottle!)

By purchasing a good, high-quality and authentic balsamic vinegar of Modena, you can quickly and easily have a homemade glaze ready to enjoy without any added sugar.

Not only is this the best way to make it, but it’s also great for those on a Whole30, keto, or low-carb diet.

You can drizzle it on Caprese Skewers with a bit of olive oil, top your Tomato Bruschetta or Chicken Bruschetta with it, or store it in an airtight container and use if for weeks! (That is, if it lasts that long!)

What is the difference between a balsamic glaze and a balsamic reduction?

A balsamic glaze and a balsamic reduction are essentially the same thing: a reduction of balsamic vinegar. It’s made by simmering balsamic vinegar, sometimes with added sugars or honey, in a saucepan over low-heat until it has thickened into a syrup-like consistency.

Ingredients

• Balsamic vinegar. The best type of balsamic vinegar to get is one from the Modena region. (Also known as a “balsamic vinegar of Modena.) More affordable brands at the grocery store are made from wine vinegar and grape musts instead of the more expensive types made from pressed grapes. Choose a brand you like the taste of and can afford. Some of the best, easy-to-find ones are Ottavio, Alessi, Bertolli, Roland, and Mazzetti.
• Sweetener. If you’d like, you can add a little brown sugar (dark brown is delish!), or a sugar substitute such as pure maple syrup or honey. Avoid using corn syrup. This ingredient is totally optional, though, and you don’t need any additional sugar if you get a good quality vinegar!

How to Make a Healthy Balsamic Glaze

Please see the recipe card below for ingredient amounts and more detailed instructions.

1. Add to a Saucepan

Select a medium-sized stainless steel or enameled cast-iron saucepan. A small saucepan will work for a single serving batch.

Add the balsamic vinegar to the saucepan and bring it to a gentle boil over medium heat

2. Simmer Until Reduced

Reduce the heat to low. Let balsamic vinegar simmer over low heat for 12-15 minutes, or until reduced by ½ to ⅔.

The reduction is done when you dip the back of a spoon into the liquid and it slowly drips off. You’re looking for a syrupy consistency.

3. (Optional) Sweeten it Up

If you were unable to find a higher quality balsamic vinegar, you may need to add a touch of sweetener to it. To do this, simply add 1-2 tablespoons of your favorite sweetener of choice, white or brown sugar, honey, or pure maple syrup all work great, when you add the vinegar to the saucepan.

To Store: Once cooled, transfer the balsamic glaze to an airtight container, a clean glass jar is my favorite to use, and store for up to two weeks at room temperature or in the refrigerator for 1-2 months.

What can I use Balsamic Glaze on?

This syrupy glaze will liven up just about any meat, vegetable, or appetizer. A few dishes you might want to top with it:

• Caprese skewers or a caprese salad
• Skillet Bruschetta Chicken and Asparagus
• Bacon Wrapped Asparagus
• Roasted vegetables
• Filet mignon or Baked Pork Chops.
• Over fried goat cheese or with a cheese plate
• Drizzle on these Brussels Sprouts with Bacon.
• Fresh fruit or vanilla ice cream (surprising, but try it!)

FAQs

More Sauce Recipes

Do you love adding more flavor without adding extra sugar and unhealthy ingredients? Try one of these delicious sauce recipes next. 

You might like this Balsamic Vinaigrette, Honey Mustard, Avocado Pesto, and Remoulade Sauce.

Of course, Secret Sauce, Chick-fil-A Sauce, and Spicy Sriracha Mayo are tasty, as well.