Learn how to make Balsamic Reduction with just 2 ingredients! This easy, 20-minute recipe turns balsamic vinegar and an optional sweetener into a thick, glossy, and tangy-sweet syrup that’s perfect for drizzling on salads, veggies, meats, desserts, and more.
Table of Contents
Do you have a bottle of balsamic vinegar sitting in your pantry? Then you can make your own luxurious balsamic glaze from scratch!
After a few minutes of simmering, the vinegar transforms into a thick, glossy drizzle with a profoundly rich flavor that brings a perfect tangy-sweet balance to anything it touches. It’s the kind of sauce that works its magic on salads, roasted vegetables, grilled meats, and even sweet desserts—and yes, that includes ice cream!
What is Balsamic Reduction?
Simply put, balsamic reduction (also called balsamic glaze) is balsamic vinegar that’s been simmered and reduced until it transforms into a concentrated, syrup-like sauce with complex flavors.
I’ve been making my own balsamic reductions for years because I love the pure flavor and the easy process. Store-bought balsamic glazes often include added thickeners or sweeteners, meaning you miss out on the complexity of 100% balsamic vinegar.
Ingredient Notes
- Balsamic vinegar – The quality of the vinegar you choose matters. A poor-quality vinegar can taste overly harsh or thin, and no amount of simmering can fix that. You don’t need the most expensive bottle on the shelf, but a quality aged brand with balanced tangy and sweet flavors will give you gourmet results.
- Optional sweetener – I recommend adding 1 to 2 tablespoons of honey, maple syrup, or brown sugar to help round out the sharp acidity of the vinegar.
How To Make It
- Combine: Add the balsamic vinegar and sweetener (if using) to a small saucepan.
- Simmer: Bring the mixture to a boil. Once it’s boiling, reduce the heat to a simmer. Simmer uncovered until the liquid is reduced by about half.
- Cool: Take the saucepan off the heat. Set the reduction aside to cool before using or storing for later.
Tips and Tricks
- To sweeten or not to sweeten? Leaving out the sweetener will give you a tangier, sharper reduction, which you might actually prefer if you’re planning on using it on savory dishes. On the flipside, the added sweetener can create a sweeter, more dessert-friendly flavor.
- Balsamic vinegar takes about 10 to 15 minutes to reduce. You’ll know it’s ready when the sauce is thick, shiny, and pourable, like syrup. To test it, dip a spoon in the reduction. If you can drag your finger through the sauce on the back of the spoon and it leaves a clean line, it’s ready.
- Don’t walk too far away from the stove while it’s simmering. It can go from perfectly thick to overcooked quickly. Also, remember that the sauce will continue to thicken as it cools, so pull it off the heat when it’s just shy of your target consistency.
- Even if the reduction is too thick, you can stir in a splash of water at a time until it loosens and becomes pourable again.
Variations
You can easily customize the classic reduction by infusing a little flavor. Here are a few delicious options to try:
- Citrus-infused – Simmer the vinegar with a strip of orange or lemon peel for bright, aromatic citrus notes.
- Herb-infused – Toss in a sprig of fresh rosemary, thyme, or a few basil leaves for a subtle herbal element.
- Fruit-infused – Add a splash of pomegranate juice, cherry juice, or even a few mashed berries to intensify the natural sweetness.
- Garlic-infused – Simmer with 1 to 2 garlic cloves for a savory, umami-rich reduction.
Pro tip: If you add solid ingredients like zest, herbs, berries, or garlic, be sure to strain the finished reduction through a fine-mesh sieve before storing or serving.
Erin’s Serving Suggestions
If you want to make your meals feel gourmet, add a drizzle of balsamic reduction! There are endless ways to use it:
- It’s a perfect match for a caprese salad. It even works well on this Caprese Risotto!
- Add a drizzle over an arugula salad to make it feel extra special.
- In fact, it will make practically any salad, like this Shaved Brussels Sprout Apple Salad and this Strawberry Spinach Salad, feel fancy.
- Use it as a finishing sauce on a cheese board.
- Drizzle it over prosciutto-wrapped avocado before putting them out at the party.
- It will take a simple side of braised fennel, roasted brussels sprouts, and smoked asparagus over the top.
- It’s a perfect finishing sauce for most homemade pizzas, like this French Bread Pepperoni Pizza.
- Add a drizzle over a few scoops of vanilla ice cream.
- A fruit salad made with fresh berries, peaches, and/or watermelon is a perfect match. Or, add a little whipped cream or mascarpone to create a sophisticated dessert.
- I’ve even used it to level up this Chocolate Charcuterie Board.
Storing
Once it’s cool, your homemade balsamic reduction will keep for up to 2 weeks in the fridge. Store it in a clean glass jar or squeeze bottle for easy use.
If it has thickened too much in the fridge, set it on the kitchen counter for 10 to 20 minutes or until it comes down to room temperature.
More Recipes with Balsamic Vinegar
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Full Recipe
Balsamic Reduction (Balsamic Glaze)
Equipment
Instructions
- Add the balsamic vinegar and sweetener, if desired, to a small saucepan.
- Bring it to a boil, then reduce the heat to a simmer and cook for 10-15 minutes, until the sauce coats the back of a spoon.
Notes
- Once it’s cool, your homemade balsamic reduction will keep for up to 2 weeks in the fridge. Store it in a clean glass jar or squeeze bottle for easy use.
- If it has thickened too much in the fridge, set it on the kitchen counter for 10 to 20 minutes or until it comes down to room temperature.
- Citrus-infused – Simmer the vinegar with a strip of orange or lemon peel for bright, aromatic citrus notes.
- Herb-infused – Toss in a sprig of fresh rosemary, thyme, or a few basil leaves for a subtle herbal element.
- Fruit-infused – Add a splash of pomegranate juice, cherry juice, or even a few mashed berries to intensify the natural sweetness.
- Garlic-infused – Simmer with 1 to 2 garlic cloves for a savory, umami-rich reduction.
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