• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Food Above Gold logo

  • START HERE
  • Recipe Index
  • Culinary Techniques
  • Contact
    • About Food Above Gold
  • Subscribe
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Food Above Gold
  • Recipe Index
  • Culinary Techniques
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » How To Make Balsamic Reduction at Home (Balsamic Glaze Recipe)

    How To Make Balsamic Reduction at Home (Balsamic Glaze Recipe)

    Jun 24, 2019 · Modified: Sep 3, 2020 by Mackenzie Ryan · This post may contain affiliate links | Disclosure policy in footer.

    Jump to Recipe Print Recipe Save RecipeSaved!
    A small mason jar of balsamic glaze next to basil and tomatoes. Recipe title above it is on a green background.

    In just 30 minutes or less, you can make a balsamic reduction that is better than any glaze from the store. Enjoy it drizzled over a Caprese salad, on grilled pork chops, or even over ice cream.

    A spoon drizzling a balsamic reduction into a jar

    A light drizzle of balsamic glaze over a dish can elevate it to a new level of gourmet. And making a homemade balsamic reduction is so much easier than it seems.

    The slightly sticky, sweet but still tangy sauce that works well on salads, cooked meats, appetizers, pizza, and even desserts. Find out how to make a balsamic reduction at home that has better flavor than anything from the store.

    What Is Balsamic Reduction?

    A balsamic vinegar reduction is a gluten free sauce or glaze made by simmering balsamic vinegar in a small saucepan until thick. The reduction is a sticky, sweetened liquid that pairs well with olive oil, fresh basil, brussels sprouts, ice cream and so much more.

    Depending on how much you want to make and how high the heat is, this balsamic reduction recipe takes between 5 - 30 minutes to make.

    What Kind Of Vinegar To Use

    It can be difficult to strike a balance between buying really good quality ingredients, and affordable ones. No one wants to spend $40 on a bottle of vinegar that gets the nuances cooked out of it, am I right?

    However, using a high quality balsamic vinegar means that your balsamic reduction can be sugar-free. The lower the quality, the higher the likelihood that you’ll need a sweetener because it is more acidic.

    Try to get a balsamic vinegar that is aged at least 6 months.

    Are Balsamic Glaze and Reduction the Same?

    If you make balsamic reduction at home, yes, they are the same. However, if you are buying it at the store, take a look at the ingredients. Occasionally, glaze has extra ingredients like brown sugar to help prolong shelf life or make it sweeter.

    A really good balsamic glaze recipe should be made using only a high quality  vinegar.

    How To Thicken It

    When you make a balsamic reduction at home, the best thickener is time and low heat. You can speed along the process by using a higher heat, but keeping it low maintains the quality of the balsamic vinegar.

    For example, if you bring it to a boil then reduce the heat, it can ruin the flavor by giving it a toasted, burnt taste.

    To thicken the balsamic vinegar, you:

    1. Add the vinegar into a shallow, small saucepan.
    2. Set the heat to medium low so it can continue to thicken slowly * See Note below.
    3. Optional: Balance for sweetness by adding sugar or honey.
    4. Transfer to a glass jar and store.

    Also, keep in mind that a balsamic glaze looks very different warm than after it has cooled to room temperature. The reduction may look thin when it’s in the pot, but it will thicken as it cools.

    A jar of balsamic glaze surrounded by ingredients it can be used on

    How To Thin It Out

    Since it’s difficult to tell how thick a balsamic reduction is while warm, it’s easy to reduce it too much. The more the balsamic reduces the sweeter it gets. so you can thin it out by adding in a tablespoon of regular balsamic vinegar until the correct consistency is reached.

    I recommend doing this at room temperature so you know what the thickness is going to be. If the extra vinegar is still too harsh for you, add one extra tablespoon and bring the sauce to a simmer. Turn off the heat, transfer to a container and let cool. This extra time over the heat will limit how acidic it is.

    When To Stop Cooking The Glaze

    The best time to stop cooking any balsamic glaze recipe is when it coats the back of a spoon without leaving spots as it drips off. Very similar to maple syrup.

    This ends up reducing the vinegar by ⅓ - ½. It only takes about ten minutes to get there, depending on how high your heat is, so keep a close eye on the sauce.

    Should I Sweeten It?

    There are arguments about whether the flavor of a homemade balsamic glaze recipe should be sweetened. Some people use sugar, others use honey or maple syrup, but I vote neither.

    When a really good balsamic vinegar is used, and the proper time taken to cook the balsamic sauce down, the natural sugars in the vinegar should do the trick on its own. Adding a sweetener should be a recovery move, not a step in the process.

    How To Store It

    The best way to store a homemade balsamic reduction is in an airtight container in the refrigerator. Kept this way, it will stay good for up to three months.

    My favorite way to do this is in a squeeze bottle. If it doesn’t have a cap, you can put a layer of plastic wrap between the bottle and the screw on top to keep it airtight. By keeping it in the squeeze bottle, it is always ready to use. Just let it sit out at room temperature for about 15 minutes before use so it flows nicely.

    Ways To Use Balsamic Glaze

    While the most common way to use a this sauce is with fresh basil, its uses go far beyond. Now that you know how to make a balsamic reduction, put it to use with one of these fantastic recipes.

    • Pan Seared Pork Chops with Nectarines
    • Cherry Almond Galette
    • Asparagus Tart
    How to make balsamic reduction on pork chops

    Balsamic Reduction Recipe

    Since a this sauce is really just simmered balsamic vinegar, there isn’t much of a recipe. If you would like to take your balsamic reduction recipe up a level, you can infuse it with other flavors by simmering in the ingredients.

    Some of my favorites are fresh orange zest, grated ginger, or culinary lavender. Depending on the flavor profile of what you’re infusing, you may need to balance it with a tablespoon of honey to keep it from being too acidic.

    Thanks so much for stopping by!

    Happy Cooking! 🙂

    A jar of balsamic reduction with a spoon showing how thick it should be.
    No ratings yet

    Perfect Balsamic Reduction Sauce

    Drizzle this reduced balsamic vinegar glaze over salads, cooked meats, or desserts for a sweet and tangy burst of flavor.
    Course: Condiment, Sauce
    Cuisine: American
    Author: Mackenzie Ryan
    16 servings
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Pin it for later?

    Ingredients

    • 2 cups balsamic vinegar
    • 1-2 Tablespoons fresh herbs or spices for infusion, optional

    Instructions

    • In a small sauce pot over medium low heat, bring the balsamic vinegar and optional flavors to a simmer. Let cook for 10 - 30 minutes or until reduced by at least one third. It should coat the back of a spoon and have a consitency similar to maple syrup.
    • Remove it from the heat transfer the balsamic glaze to a heat safe container to cool. (Strain out any solids from infusing before cooling) It will thicken significantly as it cools.

    Notes

    Some ideas for flavors to infuse include: orange zest, culinary lavender, crushed cumin, freshly cracked black pepper, jalapeno, Bourbon, cucumbers, etc...

    Nutrition

    Serving: 1serving | Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Sodium: 7mg | Potassium: 36mg | Sugar: 5g | Calcium: 9mg | Iron: 0.2mg
    Tell me how much you love this recipeand show off how you made it!
    « How To Make A Phenomenal French Martini
    Pan Seared Pork Chops with Nectarines and Balsamic Glaze »

    Reader Interactions

    What are your thoughts? Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    a girl putting a flower behind her ear in a meadow.

    Hi! I'm Mackenzie! If you're looking for a modern culinary education at home, then you've come to the right place. Let me help you become your own master chef by learning professional cooking techniques without the cost of culinary school! Learn more about me and the blog.

    Comfort Foods

    • Homemade Crispy Onion Strings (French Fried Onions)
    • Skillet Scalloped Potatoes with Mushroom Soup
    • Crispy Cast Iron Pork Chops
    • Steak and Ale Soup with Mushrooms
    • Smoky Bacon Wrapped Chicken Thighs
    • Cheese Stuffed Bacon Wrapped Burger Recipe

    Featured In:

    Business logos of popular websites

    Popular Recipes:

    • No Bake Biscoff Cookie Truffles
    • How To Make Custard Ice Cream + Best Vanilla Custard Recipe
    • How To Make A Phenomenal French Martini
    • How To Make Caramelized Onions Perfectly Golden Brown
    • Ridiculously Good Dry Rub For Ribs
    • Homemade Corn Tortillas (That Don't Fall Apart!)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up for emails and updates!

    Contact

    • Contact

    Copyright © 2023 Food Above Gold

    • Facebook
    • Twitter
    • Pinterest