Homemade Balsamic Glaze

Making your own Homemade Balsamic Glaze is so easy and requires only 1 ingredient!  This a great flavor boost to your recipes!  

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Okay, it’s really difficult to write a recipe that has only one ingredient!  It feels a little wrong, like cheating in a way.  Even though this is such an easy recipe, it’s worth sharing because balsamic glaze really adds so much flavor!  It’s delicious on veggies, chicken, fish and even fruit!

How do you make balsamic glaze from scratch?

Seriously, you add balsamic vinegar to a small sauce pan.  That’s it! Just balsamic!  Turn the heat to medium and let it come up to slow simmer.  As the vinegar heats the liquid will evaporate.  You will want to stir occasionally and watch for the vinegar to thicken.  This should take somewhere around 12 - 15 minutes depending on the quality of your balsamic. It will become the consistency of maple syrup, coating the back of a spoon when it’s reduced.

One cup of balsamic vinegar should reduce to either a ½ or ⅓ of a cup depending on your desired thickness.  Keep in mind that the glaze will continue to thicken even more once it cools.

What can I do with Balsamic glaze?

Of course I always think of a classic Caprese Salad with Balsamic Glaze, but there are so many different uses for this flavorful condiment!  It is wonderful drizzled on chicken, salmon and steak.  I have even heard of people adding it to ice cream!

What is the difference between balsamic vinegar and glaze?

Balsamic vinegar has a more watery consistency while a balsamic glaze has a thick texture similar to maple syrup.

Balsamic glaze also has a sweeter taste while balsamic vinegar has a little more acidic flavor.  I like drizzling a glaze because it has more texture and doesn’t just soak into the food as quickly!

does balsamic Glaze need to be REFRIGERATED?

I have seen many sites saying that balsamic glaze should be refrigerated, which caused me to question my own methods!  After much research I have come to the conclusion that balsamic glaze does not require refrigeration.  Here’s my logic on this topic: vinegar on its own does not need refrigeration. It can be stored in a cool place in the kitchen indefinitely.  It may develop a little sediment but it is perfectly safe.  If we store the balsamic glaze in the fridge it makes it so thick it’s impossible to drizzle.  I have left mine on the counter with no issues.  If you feel better about refrigerating it, just remember to let the glaze sit out for about 10 minutes so that it will pour easier.  

 

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