Homemade Balsamic Glaze
You might be wondering why you should make a condiment that you could buy at the store for just a few dollars. Well, for starters, our household uses so many condiments and those few dollars really add up! Most importantly, homemade simply tastes better. I’m sure we’re beginning to sound like a broken record over here with all of our talk about from scratch cooking and homemade everything, but after decades of experience in the kitchen, we still stand by it.
If you like making Italian sauces from scratch, you may also be interested in our basil pesto.
Why Our Recipe
- Super easy to make without any of the preservatives.
- Stays good in the fridge for up to 1 month.
Homemade balsamic glaze balances the sweet and tangy and has such a deep flavor. There really is no comparison to store-bought. You’ll want to make a big batch of this and put it on everything! Have peace of mind to know what ingredients you and your family are eating with this super easy and absolutely delicious balsamic glaze.
Ingredient Notes
- Balsamic Vinegar: The base ingredient to make your glaze. A good quality balsamic makes all the difference.
- Brown Sugar: Adds to the delicious caramelization, increases the sweetness, and brings more balance to the vinegar.
Be Patient
Pay close attention to your glaze and make sure to not try to speed up the process by using a higher heat. You want this to thicken nice and slow over medium-low heat because there is no salvaging burnt balsamic glaze.
Reduce by Half
You want your balsamic glaze to reduce by half, but sometimes that can be difficult to eyeball. It should be thick enough to coat the back of a spoon, yet pourable. It will also continue to thicken while cooling, so don’t worry if it’s a little thinner than you’d like when you take it off the heat.
Ways to Use it!
Drizzle it over grilled vegetables for an extra layer of rich, tangy sweetness, or use it as a salad dressing, particularly salads with arugula, goat cheese, and strawberries. It’s a fantastic topping for bruschetta or caprese. For a savory-sweet contrast, try it on grilled meats like chicken or steak. You can even use balsamic glaze to elevate your desserts—it’s delicious over vanilla ice cream or fresh berries.
Storage Instructions
Refrigerate in an airtight container, like a jar or bottle, for up to one month.
