Balsamic Reduction (Balsamic Glaze)

Once you know how to make a quick and easy Balsamic Reduction, or a Balsamic Glaze, you have a delightfully sweet topping for so many recipes. You only need one simple ingredient, a pot, and a stove to make this homemade sauce. It’s perfect on a caprese salad or some crusty bruschetta, or try it on your favorite protein, vegetable, or cheese.

Easy Balsamic Reduction Recipe

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 bring intense flavor to your favorite recipes, like this Tomato Bruschetta or Skillet Chicken Bruschetta.

Ingredients

The simple ingredients you need to make this homemade balsamic glaze recipe are:

• Balsamic vinegar. The best type of vinegar to get is one from the Modena region. 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 pure maple syrup, honey, or sugar if you want the glaze a bit sweeter. This ingredient is totally optional, though.

How to Make Balsamic Reduction

The steps to follow to make a balsamic vinegar glaze in this easy recipe are:

Heat it Up

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

Let it Simmer

Reduce the heat to low. Let it simmer 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.

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.

A little brown sugar, granulated sugar, maple syrup, honey, or agave nectar with the balsamic vinegar of Modena will all work equally as well.

Transfer the sweet reduction to a clean glass jar with a tight-sealing lid.

What to Serve Balsamic Glaze With

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
• Over fried goat cheese or with a cheese plate
• Fresh fruit (surprising, but try it!)

Meal Prep and Storage

• To Store: Once you have finished making your reduction of balsamic vinegar, let it come to room temperature completely before storing. Keep it in an airtight jar 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 fridge.
• To Freeze: While you can freeze balsamic vinegar or a reduction, it is unnecessary. The acidic nature of the vinegar means bacteria can’t live in it.

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. Get the good stuff. 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. Choose a good quality vinegar from the Modena region of Italy based on your budget. The more expensive brands will be free from added emulsifiers and coloring, though. 

Can I reduce balsamic vinegar too much?  

Unfortunately, you absolutely can reduce balsamic vinegar too much. The result will be a hard or gooey lump when it cools. If this happens, try reheating it slowly, adding a little bit of water at a time to loosen it up.

Expert Tips and Tricks

• Be picky. Choose a balsamic vinegar you like the flavor of, it will come through in the reduction.
• Just a little. Only add a small amount of sweetener, it’s easy to overdo and the glaze won’t taste good.
• Watch it. If you allow the vinegar to reduce too long it will harden when cooled.
• Make extra. This recipe is perfect to make a large batch of and store for future use.
• Get creative. Try this reduction on vegetables, protein, bread, or even over your favorite salad recipe!

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.