Balsamic Glaze
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Cook Time
mins
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Total Time
15 mins
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Servings
4 (1/4 cup)
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Course
Condiments
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Cuisine
Italian
Balsamic Glaze
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Made with only one ingredient - vibrant and tangy balsamic vinegar. It's reduced in a saucepan until it has thickened to a syrupy consistency, it's acidity has mellowed and the sweetness has concentrated. It's the perfect finish for a caprese salad and so much more!
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Ingredients
- 1 cup + 2 Tbsp Balsamic vinegar, recommend Monari Federzoni
If making balsamic glaze for a dessert
- 2 - 4 Tbsp honey, maple syrup, brown sugar or white sugar
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Instructions
- Add balsamic vinegar to a small saucepan (I use a 1.5 quart saucepan). If using honey whisk it in with the balsamic vinegar.
- Heat over medium-high heat and bring to a simmer. Once simmering reduce heat to medium-low.
- Let simmer uncovered, stirring occasionally, until it has thickened slightly and reduces to a 1/4 cup, about 12 to 15 minutes.
- Be careful that it's not cooked too long or it will burn, it should coat the back of a wooden spoon.
- Note that it will thicken a little more upon cooling and to thicken further it can be refrigerated.
- Store in an airtight container up to 1 week at room temperature or up to 3 months in the fridge.
Notes
- Note nutrition estimate does not include sweetener. It is for the plain glaze only and per 1 Tbsp.
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