Just a few drops of balsamic glaze, also known as balsamic reduction or reduced balsamic vinegar, will bring a burst of flavor to raw vegetables, salads, bagels, steak, and even sweet things like chocolate! It’s a great saucy sweet dip that’s multifunctional. Are you interested yet? Here’s how to make balsamic glaze as easy as pie. No, it’s actually much easier to make than pie!
Balsamic glaze is a very simple way to add a lot of extra flavor to a dish without piling on the calories or fat. It’s made by reducing down some balsamic vinegar. You can make it with very few ingredients and very little time, too! I like to drizzle it on some fries or simple grilled fish, not to mention the too-often-plain grilled chicken breast!
Don’t buy it from the store, because it’s very easy to make at home and of course, the advantage is knowing exactly what ingredients you put into it! Once you learn how to make balsamic glaze, you can cook up as much as you want and keep it close by. Don’t have time to make salad dressing? Drizzle some balsamic glaze. Too busy even to make a simple mayo and garlic dip? You still have that balsamic glaze, remember?
The important thing is this: you want to end up with less than half of the volume you start with in the saucepan. So plan your ingredients accordingly. In the end, you want it to be thick enough to coat the back of a spoon. And you can get it to the desired thickness by adjusting the simmering time.
How to make balsamic glaze in 9 easy steps
1. Gather your ingredients
You don’t need many ingredients to make balsamic glaze: some vinegar and some sugar or honey. Now, of course, honey is the better, healthier option, because, let’s face it, sugar is sort of evil! I would recommend you use a 16-ounce bottle of balsamic vinegar. And one quarter to half a cup of honey. You can skip the sweetness all together though. It still works!
Don’t forget the customary pinch of salt and the saucepan, where the magic will happen on the stove.
2. Pour vinegar into the saucepan
Transfer the balsamic vinegar to the saucepan before turning on the heat on the stovetop.
3. Add the honey
Mix the vinegar and the honey together.
4. Get to medium heat
Turn the stovetop on to medium or medium-high heat.
Let the vinegar and honey mixture come to a boil.
6. Let it simmer
Turn the heat down to a medium-low and the glaze should have a nice simmer.
Every few minutes, whisk the glaze in the saucepan. When it gets closer to the thickness you want, whisk more frequently and make sure it doesn’t burn. If necessary, turn the heat even lower.
8. Let it cool
Once it has reduced and it’s close to the thickness you desire, remove from the heat and let it cool. It will thicken even more while cooling.
You can keep it in the fridge, in an airtight container, for up to two weeks! But with so many uses, something tells me it won’t last that long without being enjoyed!