Making homemade balsamic glaze is so easy! All you need is some balsamic vinegar and 15 minutes and you’ll have a rich, tangy and flavourful sauce that can be used in so many ways. I’ll admit that I only learnt how to make my own balsamic glaze so I could use it for bruschetta, but the possibilities don’t end there. Drizzle your glaze over a simple tomato salad, on top of grilled chicken or over a bowl of berries and ice-cream!
What is balsamic glaze made of?
To make this amazing balsamic glaze you only need one ingredient - Balsamic Vinegar. That’s it. Some recipes use brown sugar but honestly it doesn’t need it. Once you try this version you’ll never go back.
How to make balsamic glaze - step by step
Add 2 cups of balsamic vinegar to a small saucepan and place on medium heat. Bring to boil then reduce to a simmer. Cook down for 10 - 15 minutes, stirring regularly, until the vinegar thickens and has reduced to approximately half the size. Be careful not to over-thicken your glaze here. It should be thick enough to coat the back of a spoon. Remove from heat, allow to cool, then store in an airtight jar.
Can you save an over-reduced balsamic glaze?
You’re going to want to stay close while you’re reducing your vinegar down to a glaze. But if you end up over-reducing it and thickening it too much, never fear! You can save it. I will note that if you’ve burnt it there is no turning back. But if it’s just too thick, try thinning it out with a little water and a little more balsamic vinegar, and re-reducing until you achieve your desired thickness.
STORAGE ADVICE
Store in an airtight jar in the fridge for up to a month. If the glaze becomes too hard after refrigerating, place the jar in a bowl of warm water to soften.
HOW TO USE
Balsamic glaze is so versatile. Here’s a few ways to use up your jar (or pop your favourite way in a comment below!)…
Drizzle on top of bruschetta or roasted brussels sprouts and bacon. Use it as a dressing for a caprese salad. Use as a light sauce for grilled chicken breast. Pour on top of berries and vanilla ice-cream.
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If you’ve tried this Balsamic Glaze I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes. STORING:
Store in an airtight jar in the fridge for up to a month. If it hardens too much in the fridge, place the jar in a bowl of warm water to soften for use.
NUTRITION
Nutrition information is based on the whole jar.
