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Balsamic Glaze

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! 

Cook Time
mins
Total Time
15 mins
Servings: 4 (1/4 cup)
Course: Condiments
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. Add balsamic vinegar to a small saucepan (I use a 1.5 quart saucepan). If using honey whisk it in with the balsamic vinegar.
  2. Heat over medium-high heat and bring to a simmer. Once simmering reduce heat to medium-low.
  3. Let simmer uncovered, stirring occasionally, until it has thickened slightly and reduces to a 1/4 cup, about 12 to 15 minutes.
  4. Be careful that it's not cooked too long or it will burn, it should coat the back of a wooden spoon.
  5. Note that it will thicken a little more upon cooling and to thicken further it can be refrigerated.
  6. 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.