Learn to make homemade balsamic reduction/balsamic glaze to drizzle on meats, roasted vegetables, fruit, or salad. All you need is balsamic vinegar and the directions provided here!
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Why You'll Love This Dish
This balsamic reduction takes tart balsamic vinegar and turns it into a sweet and tangy, syrupy glaze.
This simple recipe only uses one ingredient! Balsamic vinegar is the only ingredient you need to add a burst of flavor to a wide variety of recipes.
Some recipes call for sugar, but I don't find this necessary. Balsamic glaze is plenty sweet on its own, and will reach a syrupy consistency with proper time, heat, and attention.
There are so many ways to use balsamic vinegar reduction, from bruschetta to caprese salad, fruit to roast meats and vegetables. Once you realize how simple this recipe is, you'll be adding it to everything.
It's easy to make. To make balsamic reduction, you'll add the balsamic to a saucepan over medium to low heat, stir occasionally as it thickens, and have a homemade balsamic glaze in under 30 minutes.
What You'll Need
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- Balsamic Vinegar Authentic vinegar from the Modena region of Emiglia-Romana region of Italy, is best. For tips on choosing the best balsamic vinegar, read this article.
How to Make Arugula Caprese Salad
Step One Place balsamic vinegar in a saucepan over medium heat. Bring to a boil, the reduce heat to a simmer. Continue to cook, stirring occasionally, until the balsamic glaze coats the back of a spoon.
Step Two This balsamic glaze recipe will continue to thicken as it cools.
How to Store Balsamic Glaze
Fridge You can store it in the refrigerator in an airtight container for up to 2 weeks.
Freezer While you can safely freeze balsamic reduction, I do not recommend it, as it can alter the flavor of the product.
To serve, heat a little in a saucepan over low heat, or let come to room temperature.
FAQ
Balsamic reduction or balsamic glaze is a simple reduction of balsamic vinegar that becomes thick and sweet. It is cooked at medium to low heat until it has reached a maple syrup-like consistency.
They are! Both terms are used to describe the same reduced balsamic syrup created by cooking until it is thickened and sweet.
Balsamic glaze is used for everything from salad dressing to a drizzle over fruit, meats, and vegetables. See the "How to Use Balsamic Reduction" section below for more ideas.
You can, but I don't recommend it. It lasts for a long time in the refrigerator and can be made relatively quickly, so there shouldn't be much of a need for frozen balsamic glaze.
Freezing may alter the flavor and texture of the reduction.
How to Use Balsamic Reduction
Serve your balsamic glaze or reduction in the following ways:
As a dressing on a salad, like this Caprese Salad with Arugula
Drizzle on Fresh Fruit
On Roasted Vegetables, like these Brussels Sprouts and Asparagus
Expert Tips
- It's not necessary to add any sweeteners to your balsamic vinegar reduction, but if you prefer a sweeter and thicker glaze, add a little brown sugar while the vinegar thickens.
- If your sauce becomes too thick, add a little bit of water to thin it out. Keep in mind, the sauce will continue to thicken as it cools.
- Make a large batch if feeding a crowd or using it on a number of recipes within a two-week period. It will store well.
Other Recipes You'll Love
Give these other flavorful sauces a try:
📖 Recipe
Balsamic Reduction
Equipment
- Small or Medium Saucepan
Ingredients
- 1 cup balsamic vinegar
Instructions
- Place balsamic vinegar in a saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Continue to cook, stirring occasionally, until the balsamic glaze coats the back of a spoon, about 12 to 20 minutes.
- Remove from the heat and serve. This balsamic glaze recipe will continue to thicken as it cools.
Notes
- As the vinegar reduces, some of the liquid will evaporate.
- It's not necessary to add any sweeteners to your balsamic vinegar reduction, but if you prefer a sweeter and thicker glaze, add a little brown sugar while the vinegar thickens.
- If your sauce becomes too thick, add a little bit of water to thin it out. Keep in mind, the sauce will continue to thicken as it cools.
- Make a large batch if feeding a crowd or using it on a number of recipes within a two-week period. It will store well.
- Use balsamic glaze over roasted meats and vegetables, salads, bruschetta, and fruit.
- Fridge You can store it in the refrigerator in an airtight container for up to 2 weeks.
- Freezer While you can safely freeze balsamic reduction, I do not recommend it, as it can alter the flavor of the product.
- To serve, heat a little in a saucepan over low heat, or let come to room temperature.
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