Balsamic glaze

Balsamic glaze-sometimes called balsamic reduction-is one of those kitchen tricks that genuinely transforms whatever it touches, yet is super simple to make at home. Use just two ingredients: balsamic vinegar and brown sugar. The sugar balances the vinegar's acidity and helps create a thick, sweet and flavorful reduction.

At its heart, balsamic glaze is just balsamic vinegar simmered until it thickens up and the flavors concentrate, sometimes with a bit of sugar or honey added for balance. The magic comes from letting the vinegar slowly reduce by about half, creating a syrupy consistency that's sweet, tangy, and bursting with complexity.

You don't need fancy skills-just a good pan, some patience, and balsamic vinegar that's decent quality (look for "balsamic vinegar of Modena" if possible). The thick, sweet-tart drizzle adds gourmet flavor with almost zero effort to literally any food.

Why balsamic glaze is a game-changer

• Great on everything from grilled meats to caprese avocado salad to grilled salmon, roasted carrots, and even desserts (think vanilla ice cream with fresh summer strawberry skewers). Better than any store bought glaze.
• Making it yourself means you control the sweetness, thickness, and overall taste-no unnecessary additives or weird preservatives.

Ingredients you'll need

Balsamic vinegar: Think of it as a flavorful vinegar made from grapes that's both tangy and slightly sweet. When you cook it slowly, the water evaporates and what's left is a thicker, more intense sauce. You don't need fancy, expensive vinegar-just something labeled "balsamic vinegar of Modena" works great and tastes delicious.

Sweetener: Adding a little sweetness helps balance the tartness of the vinegar. You can use brown sugar, honey, or maple syrup-whatever you have on hand or prefer. This sweet addition also helps the vinegar thicken into that sticky glaze you want.

Making Balsamic Glaze: The Simple How-To

If you've seen chefs drizzle a glossy, tangy-sweet sauce on salads, grilled meats, or even ice cream and wondered how they do it, you're not alone.

All you do is pour some balsamic vinegar into a saucepan and bring it to a light boil. Lower the heat and let it simmer gently, stirring now and then, until the volume's cut in half.

As it cools, it thickens into that signature glaze. If you want an even silkier finish, you can strain out any bits at the end. Once cool, stash it in a jar in the fridge-it'll keep nicely for a couple of weeks and stays ready whenever dinner (or dessert!) needs a lift.

Expert tips

• Use quality balsamic vinegar, not the no name supermarket brand. If you use poor quality balsamic it will never reduce.
• Be patient-it can take much longer than 15 minutes, sometimes up to an hour depending on your kitchen and how much vinegar and the type of vinegar you start out with.
• Stir frequently during simmering and keep heat low to avoid burning and to achieve the glossy syrupy consistency.
• If your glaze gets too thick, just whisk in a little water until it's pourable.
• Don't stand directly over the pot-the vinegar aroma is strong and overpowering as it cooks down! I think I've cleansed my eyes and nose as well as my home.
• The glaze thickens further as it cools, so stop simmering when it coats the back of a spoon, knowing it will firm up after cooling.

Creative Ways to Use Balsamic Glaze

• Drizzle it over classic caprese salad or roasted vegetables, such as Brussels sprouts.
• Use it as a steak, pork chops, or chicken finisher.
• Pair it with fruit, for example in blackberry salad or with burrata and peaches, or drizzle it over grilled peaches.
• Drizzle balsamic glaze onto pizza or flat breads, especially Margherita.
• Serve it on bruschetta or drizzle over crostini for an elegant appetizer.
• For a fancy touch, serve balsamic glaze with cheeses like Gorgonzola or goat cheese.
• Spoon it onto strawberries and mozzarella for caprese style appetzizer.

Frequently Asked Questions

• What if the glaze is too thick? If it's overcooked, gently heat it and thin it out with a little water to reach the right consistency. Be careful not to burn the glaze, as burnt glaze cannot be salvaged.
• If the glaze does not thicken or "glaze" after long simmering, try using a smaller pan or reducing the amount of balsamic vinegar to allow it to reduce properly. Patience is key, as balsamic vinegar needs time to reduce down.
• How do I reduce sharpness? To reduce the acidity add a bit more of brown sugar or add a small amount of warm water during or after cooking. You can also add olive oil before serving to mellow the glaze, but this makes it more of a sauce than a glaze.
• What kind of pan should I use? Use a heavy, non-reactive pan with even heat distribution for better results; avoid cast iron to prevent affecting flavor.

What is the difference between balsamic glaze and balsamic reduction?

• Balsamic Glaze is thick and syrupy because it's made by cooking balsamic vinegar with sugar until it gets sweet and sticky. It adds a glossy, sweet punch.
• Balsamic Reduction is similar to glaze but usually less sweet because it's just balsamic vinegar cooked down until syrupy. It has a stronger vinegar taste and works well when you want the bold flavor of balsamic but in a thicker texture for drizzling or dipping.

Variations and substitutions

• Use honey instead of brown sugar.
• Use raspberry balsamic vinegar instead of regular balsamic vinegar.
• But if you like your glaze with a bit more tang and less sweetness, you can skip brown sugar.

How to store balsamic glaze

Balsamic glaze should be stored in a sealed container or lidded jar in the refrigerator after it has cooled. This helps maintain its flavor and consistency.

Since the glaze may harden a bit when cold - warm it gently before use for best drizzle consistency.

Because the glaze contains just vinegar and sugar, it will keep for a long time even at room temperature in a glass jar, but I do recommend to refrigerate it to preserve freshness and prevent any fermentation or mold. Either way, use up within 2 weeks.

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