This balsamic glaze (aka balsamic reduction) is so easy to make at home and takes only 2 ingredients! Try putting it on top of salads, veggies, pasta…you name it. So simple and absolutely delicious!
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Homemade Balsamic Glaze
Believe it or not, a balsamic glaze (also known as a balsamic reduction) is SO easy to make at home! I used to buy it from the store, but then realized how simple it is to make and have been making a homemade version ever since. It’s such a flavorful topping to add to so many dishes and is one of my favorites to have stocked in the fridge.
One of the best things about this balsamic glaze recipe is that it takes only 2 ingredients to make. You simply just simmer balsamic and honey in a saucepan until the glaze thickens and you’ll have a homemade balsamic reduction in no time. So easy and absolutely delicious!
What is Balsamic Glaze?
I’ve had readers ask if there is a difference between using a balsamic vinegar or balsamic glaze when I have talked about it before. There is a BIG difference. Putting straight balsamic vinegar on top of a piece of bread would soak in and make it mushy. However the balsamic glaze would sit nicely on top. It’s almost like a thick syrup. A balsamic glaze is a reduction of balsamic vinegar. Once it simmers down, it thickens up. As The Pioneer Women puts it “sweet sticky gold.”
Only 2 Ingredients!
To make it at home, you only need these two simple ingredients. Not only does the honey help thicken the vinegar, but it adds that delicious sweet flavor.
- Balsamic vinegar
How to Make Balsamic Glaze
Simmer the vinegar. Cook the vinegar over medium heat until it begins to simmer. Then stir in the honey.
Cook until thick. Once the mixture starts simmering, turn to medium low. Continue to lightly simmer for about 7-10 minutes, or until it reduces in half and starts to thicken. Make sure to stir occasionally while the mixture is simmering.
TIP: The glaze should be thick enough that it sticks to the back of a spoon when it’s done. If it doesn’t, then continue simmering a little longer and try again.
Once the glaze is ready, pour the mixture into a small glass jar or bowl. It will continue to thicken as it cools. Let it cool completely, then cover with a lid. Store in the airtight container in the fridge for up to 1 month.
Favorite Ways to Use It
- Salads: It tastes amazing on all types of salads and adds such a flavorful touch. I like to add it to a caprese salad or sweet potato salad.
- Pizza: This reduction is such a nice and surprising compliment to pizza. I especially like to add it to my homemade french bread pizza recipe, healthy pizza or when I make my favorite pizza Caprese.
- Protein: Try topping balsamic glazed salmon, bruschetta chicken, pesto chicken or chicken parmesan with balsamic reduction.
- Vegetables: My favorite way to use the glaze is to drizzle over vegetables and bake, like in my one pan balsamic chicken and veggies or balsamic roasted carrots. The flavors cook perfectly together and the end result is delicious.
- Pasta: Using it in pasta dishes is a great addition. Try drizzling on top of my one pot caprese pasta, spaghetti pesto or this caprese pasta salad.
More Homemade Condiments
Balsamic Glaze Recipe
- In a small saucepan, bring the vinegar to a simmer over medium heat, then stir in the honey.
- Once the mixture begins to simmer, turn down to medium low. Lightly simmer, stirring occasionally until it has reduced in half and has started to thicken. About 7 to 10 minutes. A good rule of thumb if it is done, is to see if it will stick to the back of a spoon. Then you know it’s ready!
- Pour into a small glass jar or bowl and cover. Store in the refrigerator until ready to use. It will thicken as it cools. Stays fresh up to one month.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!