Balsamic Reduction (Balsamic Glaze)
Servings: 6 people
Calories: 48kcal
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.
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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
The balsamic reduction will continue to thicken as it cools. If you accidentally overcook it and it starts to harden, you can add a splash of water to thin it down a bit.
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.
- 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.
Nutrition
Calories: 48kcal | Carbohydrates: 10g | Protein: 0.2g | Sodium: 10mg | Potassium: 49mg | Fiber: 0.01g | Sugar: 9g | Vitamin C: 0.02mg | Calcium: 12mg | Iron: 0.3mg