Balsamic Reduction Glaze

Name: Balsamic Reduction Glaze
Prep time: 2 min
Cook time: 20 min
Total time: 22 min
Yield: 8 tablespoons
Ingredients: 1 ½ cups balsamic vinegar; 2 tbsp brown sugar

User Reviews

5.0

6 reviews

Excellent

Prep Time
2 mins
Cook Time
2 mins
Total Time
22 mins
Servings
8 tablespoons
Calories
53 kcal
Course
Condiments
Cuisine
Italian

Balsamic Reduction Glaze

Dominic Levy

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Balsamic Reduction Glaze is the perfect recipe to memorize (1 ingredient, 1 step!) and keep in your back pocket. It can transform any home-cooked meal into restaurant quality. With such a simple process and a delicious flavor, you’ll want to make this recipe all the time!

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Ingredients

Servings

1 ½ cups balsamic vinegar
2 tbsp brown sugar

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Instructions

Add the brown sugar and the vinegar in a small pot and whisk to combine. Put the pot on the stove over medium heat, stirring frequently.
Bring the balsamic to a simmer, and then turn the heat to low. Allow the balsamic to simmer for about 20 minutes, or until it has reduced to about ½ of a cup.
You will know that your glaze is ready to serve when it easily coats the back of a spoon.
Remove from the heat and allow to cool before transferring with an airtight container. Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only.
True balsamic vinegar is aged for over 12 years in the Modena and Reggio Emilia areas of Italy. You can use authentic balsamic from these regions to make this recipe, but you can also find more easily accessible balsamic vinegar in your grocery store. Use whatever kind you’d like!
If you over thicken your balsamic glaze and it begins to harden as it cools, simply heat it up to thin it out. Then add a bit of water into it so that it stays more pourable in the future.
You can also sweeten this recipe using honey instead of brown sugar if you’d prefer!
Keep in mind that the cheaper the balsamic that you use, the longer it will take for it to reduce.
If you can, I’d recommend opening some windows before beginning to cook down the glaze. The balsamic scent is very strong, and will likely make your house smell for a day or two if windows are not opened!
Balsamic Vinegar: True balsamic vinegar is aged for over 12 years in the Modena and Reggio Emilia areas of Italy. You can use authentic balsamic from these regions to make this recipe, but you can also find more easily accessible balsamic vinegar in your grocery store. Use whatever kind you’d like!
Brown Sugar: The brown sugar in this recipe is optional, though I do enjoy the extra touch of sweetness that it adds. Balsamic glaze naturally sweetens as it forms, so you will have a sweet glaze without the sugar, but can add the sugar for an extra touch.
If you over thicken your balsamic glaze and it begins to harden as it cools, simply heat it up to thin it out. Then add a bit of water into it so that it stays more pourable in the future.
You can also sweeten this recipe using honey instead of brown sugar if you’d prefer!
Keep in mind that the cheaper the balsamic that you use, the longer it will take for it to reduce.
If you can, I’d recommend opening some windows before beginning to cook down the glaze. The balsamic scent is very strong, and will likely make your house smell for a day or two if windows are not opened!

Nutrition Information

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Serving 1serving Calories 53kcal (3%) Carbohydrates 11g (4%) Protein 0.2g (0%) Sodium 12mg (1%) Potassium 58mg (2%) Sugar 10g (20%) Calcium 15mg (2%) Iron 0.4mg (2%)