Learn how easy it is to make a balsamic reduction at home with only ONE ingredient! This sweet glaze recipe tastes incredible on a caprese salad, pork, or atop a crusty piece of bruschetta. And with no added sugar, this recipe is Whole30, Paleo, and keto diet friendly.

Want a few other healthy sauce recipes? You might also like this Balsamic Vinaigrette, Honey Mustard, Avocado Pesto, and Remoulade Sauce.

Balsamic Reduction Recipe on Everything

When making these delightful Caprese skewers for an upcoming get-together I was torn between buying a bottle of balsamic glaze from the store or making my own version at home.

One quick flip of the bottle to read the label convinced me quickly… there is SO much added sugar in store-bought glazes!

If you are on a diet that avoids processed sugars, such as Whole30, keto, or a low-carb diet, or just want to limit your intake, then following this recipe will be your way to go.

It’s simple, quick, requires only one ingredient, and can be stored for use later on that Skillet Bruschetta Chicken and Asparagus.

What is a Balsamic Vinegar Reduction?

A balsamic reduction results when you simmer vinegar for 10-15 minutes until it is reduced by ½ to ⅔. The longer you simmer, the thicker the resulting reduction will be.

Does it Matter What Kind of Balsamic Vinegar is Used?

Yes, it matters what type of balsamic vinegar is used when making a glaze or reduction. After all, there is only ONE ingredient being used so the better quality it is, the better tasting your finished sauce will be…. But we also do not want to break the bank here.

In this particular recipe it suggests you find a good quality vinegar from the Modena region of Italy. These range from being aged for 20+ years to a minimum of 2 months. And of course, the costs range with the amount of time they have been aged.

Also, the more expensive brands will be free from added emulsifiers and coloring. Feel free to select whatever type of balsamic vinegar of Modena you happen to find and is within your budget! (Learn more about balsamic vinegar here.)

Brands

As you will see pictured, all of the brands are from the Modena region but are on the lower end as far as price is concerned.

They have been made from wine vinegar and grape musts instead of the more expensive types made from pressed grapes.

A few easy-to-find and good quality balsamic vinegar brands include:

Ottavio (pictured)
Alessi (pictured)
Bertolli (pictured)
Roland
Mazzetti

How to Make Balsamic Reduction

Now that you have selected your balsamic vinegar, let’s learn how to make a balsamic reduction:

Selected a medium-sized stainless steel or enameled cast-iron saucepan.
Add balsamic vinegar to the saucepan and bring ingredients to a boil.
Reduce heat to a simmer and let simmer for 12-15 minutes, or until reduced by ½ to ⅔.

Cook’s Tip: The longer you simmer, the thicker it will get.

Making a Glaze

If you want to make your reduction a little sweeter, and turn it into a glaze, simply add 1-2 tablespoons of your favorite sweetener of choice when you add your vinegar to the saucepan.

Granulated sugar, brown sugar, honey, and agave nectar will all work equally as well.

Storing

Once you have finished making your balsamic vinegar reduction let it come to room temperature completely before storing.

Store it in an airtight container at room temperature for up to 1 week or in the refrigerator for 1-2 months.

Make sure you bring it to room temperature before serving if stored in the refrigerator.

Serving

This balsamic 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
Grilled sirloin steak

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