Balsamic Glaze

By Farideh Sadeghin

Published May 29, 2024

Balsamic Glaze
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4(58)
Comments
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This two-ingredient balsamic glaze recipe is your pantry’s secret weapon. The simple reduction of balsamic vinegar and brown sugar or honey will leave you with a thick glaze and concentrated, complex sweet-sour flavor. When boiling the vinegar, be sure to turn on the vent or open a window, as the mixture is as fragrant as it is potent. Adding a sweetener is completely optional; the vinegar will naturally become more intense and a bit sweeter as it cooks down. If your reduction becomes too thick, simply add a dash of water to help loosen. Add this glaze to marinades, dressings or roasted vegetables (such as broccoli), or drizzle it over caprese salad or grilled peaches. Toss strawberries with a spoonful of balsamic glaze to enhance their flavor for strawberry shortcakes or strawberry pretzel pie. 

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Ingredients

Yield:1 cup
  • 2cups balsamic vinegar 
  • ¼cup light brown sugar or honey (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

293 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 61 grams carbohydrates; 0 grams dietary fiber; 56 grams sugars; 1 gram protein; 64 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix the vinegar and sugar (if using) together in a medium saucepan. Bring to a boil over high, then decrease the heat to maintain a strong simmer and cook until reduced by about half, 15 to 20 minutes. The reduction will lightly coat the back of a spoon when done and should be the consistency of maple syrup when cooled. (The mixture will thicken as it cools.)

  2. Step 2

    Cool completely before using. Reduction will keep, refrigerated in an airtight container, for up to one month.

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Ratings

4 out of 5
58 user ratings
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Comments

Harry

Reduction will keep, refrigerated in an airtight container, for up to one million years.

Max Alexander, Rome

Genuine aged balsamic is already a glaze, only much better. It Italy it is typically drizzled over fruit, never on a caprese salad which would then not be a caprese salad.

Mark

A better method, but one that takes much longer, doesn't require sugar. Place balsamic in a jar and cover with cheese cloth. Let sit at room temp for a couple of months. Keep several batches going at 3 week intervals and you will never run out.

Raymond V

Reduce with some fresh rosemary springs, lightly bruised with the back of a chef's knife, to infuse with woodsy flavor.

Penguin

My balsamic reduction is half balsamic and half port wine. You don't even need to buy high-end vinegar or port. Reduce it to a syrup and it tastes great on everything - including on your finger = and keeps forever in the fridge!

BigSkyGirl

Remarkably simple and delicious. I wasn't sure how it would turn out, so I made a half recipe to serve with roasted veggies on Christmas Day. Should have made the full amount.

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