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a spoon of balsamic vinegar glaze drizzling the glaze showing the consistency
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How to Make Balsamic Glaze

This homemade Balsamic Glaze (also known as balsamic reduction) transforms ordinary dishes into restaurant-worthy meals with just two ingredients in less than 15 minutes! Sweet, tangy, glossy, and intensely flavorful, it's the easiest way to elevate everything from Caprese salad and grilled vegetables to chicken, steak, pizza, and even strawberries!
Course Condiment
Cuisine Italian
Cook Time 10 minutes
Total Time 10 minutes
Servings 0.5 cup
Author [email protected]

Ingredients

Instructions

  • Combine: Whisk the vinegar and sugar together in a small nonreactive saucepan.
  • Simmer: Bring the mixture to a simmer over medium heat, then reduce to a gentle simmer over medium-low, stirring often with a whisk. Simmer until the glaze coats the back of a spoon, approximately 8-10 minutes. Gradually reduce the heat towards the end as needed to maintain a gentle simmer. 
    DON’T REDUCE TOO MUCH because it will thicken significantly off the heat. It should still look slightly thinner than you want in the pan
  • Cool and Adjust: Remove from the heat and allow it to cool. If it thickens too much, add a splash of warm water, return to low heat, and whisk to combine (this works AMAZING). If it isn’t thick enough, return to a gentle simmer to reduce more.

Notes

The Best Balsamic to Use

  • For the best flavor, look for "Aceto Balsamico di Modena IGP" on the front label, and grape must be high on the ingredient list. The IGP certification ensures the vinegar was produced according to protected standards in the Modena region of Italy and typically has a smoother, richer flavor that's ideal for reducing into a glaze.
  • You do NOT need an expensive aged balsamic. A good-quality IGP in the $10–$25 range is the sweet spot, such as Colavita Balsamic Vinegar IGP.
  • Avoid very inexpensive balsamic vinegars that list wine vinegar as the first ingredient and have little grape must—they tend to reduce into a sharper, harsher glaze.
  • No need for the ultra-expensive stuff: Don't use Traditional Balsamic Vinegar of Modena DOP (the aged balsamic sold in small bottles for $80-$200+). It's meant to be enjoyed as-is and is far too expensive to simmer down.

storage

Transfer cooled glaze to an airtight container or jar and refrigerate for up to 1 month. If it becomes too thick after refrigeration, let it sit at room temperature or warm over low heat with a splash of water before using.

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