Balsamic Reduction

Learn to make homemade balsamic reduction/balsamic glaze to drizzle on meats, roasted vegetables, fruit, or salad.

5 from 50 votes

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Course: Condiment, Sauce

Cuisine: American

Cook Time: 20

Total Time: 20

Servings:

Calories: 4kcal

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.

General

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.

Storage

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.