Homemade Balsamic Glaze (Balsamic Reduction) Recipe
This homemade balsamic glaze is a simple and flavorful reduction of balsamic vinegar and light brown sugar, perfect to drizzle over salads, grilled vegetables, meats, and desserts. The glaze balances tangy acidity with sweet undertones and can elevate any dish with its rich, syrupy texture. Making it at home allows control over sweetness and thickness.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Total Time: 19 minutes
- Yield: 1 serving (about 3/4 cup glaze)
- Category: Condiments
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Ingredients
- 1 1/2 cups (375 ml) balsamic vinegar
- 3 tbsp light brown sugar
Instructions
- Sterilise the jar or bottle: Choose a glass jar or bottle with an airtight lid for storing your glaze. Wash it thoroughly by hand with hot soapy water, rinse well, then place it in a preheated oven at 130°C (270°F) for 15-20 minutes. Allow the lid to air dry separately.
- Combine ingredients: In a small non-reactive saucepan, mix the balsamic vinegar and light brown sugar. Use your exhaust fan or open a window to ventilate, as vinegar fumes can be strong.
- Dissolve sugar: Cook the mixture over low heat, stirring occasionally for about 4 minutes until the sugar fully dissolves into the vinegar.
- Simmer and reduce: Bring the mixture to a boil, then reduce the heat to medium and let it simmer for 15 to 17 minutes. Continue cooking until the mixture has reduced by approximately half, forming a thicker syrup.
- Cool the glaze: Remove the pan from heat and allow the balsamic glaze to cool. Keep in mind it will thicken more as it cools, so avoid over-reducing during cooking.
- Adjust consistency if needed: If the glaze is too thin after cooling, you can return it briefly to the stove to reduce it further. Conversely, if it’s over-reduced and too thick, add a small amount of water and warm to thin it to desired consistency.
- Store the glaze: Pour the cooled glaze into the sterilised jar or bottle, seal tightly, and store in the refrigerator. It will keep well for up to one month.
Notes
- Note 1: Light brown sugar adds a mellow sweetness without overpowering the vinegar; you can adjust the amount to taste.
- Note 2: Use a non-reactive pan such as stainless steel or enameled to prevent any metallic taste or corrosion.
- Ventilation is important due to strong vinegar fumes during cooking.
- Thickness depends on reduction time and pan surface area; monitor carefully to avoid burning or over-thickening.
- Store in airtight container in fridge for freshness and longevity.
