Learn how easy it is to make a balsamic reduction at home with only ONE ingredient! This balsamic 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.
Balsamic Reduction Recipe Drizzled 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 balsamic reduction recipe at home. One quick flip of the bottle to read the label convinced me quickly… there is SO much added sugar in store-bought balsamic 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.
So read on below to discover what a balsamic vinegar reduction is, what type of balsamic vinegar is best, how to make a balsamic reduction and balsamic glaze, and the best way to store your balsamic reduction recipe.
What is a Balsamic Vinegar Reduction?
A balsamic vinegar reduction results when you simmer balsamic vinegar for 10-15 minutes until it is reduced by ½ to ⅔. The longer you simmer the balsamic vinegar 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 balsamic glaze or reduction. After all, there is only ONE ingredient being used so the better quality it is, the better tasting your finished recipe will be…. But we also do not want to break the bank here.
In this particular recipe it suggests you find a good quality balsamic vinegar from the Modena region of Italy. Balsamic vinegar of Modena ranges 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 balsamic vinegars 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.)
Balsamic Vinegar Brands:
As you will see pictured, all of the balsamic vinegars 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:
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.
How to Make Balsamic Glaze
If you want to make your balsamic reduction a little sweeter, and turn it into a balsamic glaze, simply add 1-2 tablespoons of your favorite sweetener of choice when you add your balsamic vinegar to the saucepan. Granulated sugar, brown sugar, honey, and agave nectar will all work equally as well.
Best Way to Store Balsamic Reduction
Once you have finished making your balsamic vinegar reduction let it come to room temperature completely before storing. Store the balsamic glaze 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.
What to Serve with Balsamic Glaze
This balsamic glaze recipe 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
Balsamic Reduction (Balsamic Glaze)
Learn how easy it is to make a balsamic reduction at home with only ONE ingredient! This balsamic glaze recipe tastes incredible on a caprese salad, pork, or atop a crusty piece of bruschetta.
- 1 cup balsamic vinegar of Modena
- 1-2 Tbsp. honey or maple syrup, optional
- Add balsamic vinegar (and sweetener) to a medium-sized saucepan. Bring ingredients to a boil and then reduce heat to a simmer.
- Simmer uncovered for 12-15 minutes, or until balsamic vinegar has reduced by ½ to ⅔. Simmer longer for a thicker glaze and shorter for a thinner glaze.
- Let balsamic reduction come to room temperature before storing in an airtight container. Enjoy!
- Serving size is for 2 teaspoons of balsamic reduction without added sweetener.
- Store the balsamic glaze in an airtight container at room temperature for up to 1 week or in the refrigerator for 1-2 months.