There are few condiments as versatile and sophisticated as a proper Balsamic Reduction Glaze. By slowly simmering high quality balsamic vinegar with brown sugar, we transform a watery ingredient into a luxurious and thick syrup. This process concentrates the sugars and acids, resulting in a deep and glossy Homemade Balsamic Glaze that clings perfectly to food.
Chef B has perfected this recipe to ensure the ideal balance between the sharp tang of vinegar and the deep molasses notes of the sugar. It creates a Sweet Balsamic Sauce that feels fancy but is incredibly simple to prepare in your own kitchen. The key is patience. Allowing the Vinegar Reduction to simmer gently ensures a smooth texture without burning. Once you learn how to make this, you will never go back to store bought versions.
Servings, Estimated Cost, and Time
- Servings: 80 servings
- Estimated Cost: $8 to $12 depending on balsamic vinegar quality
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
Equipment
- Medium Saucepot
- Wooden Spoon or Silicone Spatula
- Heat Resistant Container or Jar
Ingredients
- 10 cups balsamic vinegar
- 2 1/2 cups brown sugar packed
Instructions
- Place all the ingredients in a medium size sauce pot.
- Place the pot on medium heat and bring the mixture to a boil while stirring constantly to dissolve the sugar.
- Lower the heat slightly if needed and let the mixture simmer until it reduces by half.
- Remove the pot from the heat and let the glaze cool completely before using or storing.
Notes
Consistency Tip
The glaze should be syrupy but not stiff while it is still hot. It is important to remember that the glaze will thicken significantly as it cools. Over reducing can cause it to harden into candy once it reaches room temperature. It should coat the back of a spoon lightly when you take it off the heat.
Flavor Variations
You can easily customize this Balsamic Reduction Glaze. Add a sprig of fresh rosemary or thyme during the reduction process for a savory twist. For extra floral depth, you can substitute part of the brown sugar with honey.
Storage
Store your cooled glaze in an airtight container or jar in the refrigerator. It will stay fresh for up to 3 months. If the glaze thickens too much in the fridge, you can reheat it gently to loosen the consistency.
Serving Ideas
This sauce is incredibly versatile. Drizzle it over grilled steak, chicken, or salmon for a professional finish. It creates a perfect glaze for roasted vegetables or Brussels sprouts. You can also add it to salads, caprese salads, or cheese boards. For a unique treat, use it sparingly on strawberries, vanilla ice cream, or cheesecake.
Nutrition Information
- Calories: 54 kcal
- Carbohydrates: 12 g
- Protein: 0.2 g
- Sodium: 9 mg
- Potassium: 45 mg
- Sugar: 11 g
- Calcium: 14 mg
- Iron: 0.3 mg
Balsamic Reduction Glaze FAQs
Balsamic reduction glaze is used as a finishing touch for both savory and sweet dishes. It adds a concentrated burst of sweet and tangy flavor to meats, vegetables, salads, cheeses, and even fruits like strawberries.
When hot, the glaze should have the consistency of thin maple syrup. It should be thick enough to coat the back of a spoon but still pourable. Remember that it will thicken into a texture similar to honey as it cools down.
Yes, you can make a balsamic reduction without added sugar by simply boiling down the vinegar longer. However, adding brown sugar creates a richer Sweet Balsamic Sauce with a glossy finish and helps balance the acidity faster.
When stored properly in an airtight container in the refrigerator, this homemade glaze will last for up to 3 months. The high acidity and sugar content act as natural preservatives.
Yes, the glaze thickens significantly as it drops in temperature. It is crucial to stop cooking while it is still somewhat loose to prevent it from becoming too hard or sticky once cooled.
Balsamic Reduction Glaze
Equipment
- Medium Saucepot – For even reduction
- Wooden Spoon or Silicone Spatula: – For constant stirring
- Heat-Resistant Container or Jar – For storage
Ingredients
- 10 cups balsamic vinegar
- 2½ cups brown sugar packed
Instructions
- Place all the ingredients in a medium size sauce pot.
- Place on medium heat and bring to a boil, stirring constantly.
- Reduce by half.
- Let cool.
Notes
Consistency Tip
- The glaze should be syrupy, not stiff while hot. Over-reducing can cause it to harden once cooled.
Flavor Variations
- Add a sprig of rosemary or thyme during reduction for a savory twist.
- For extra depth, substitute part of the brown sugar with honey.
Storage
- Store in an airtight container in the refrigerator for up to 3 months.
- Reheat gently if it thickens too much.
Serving Ideas
- Drizzle over grilled steak, chicken, or salmon
- Finish roasted vegetables or Brussels sprouts
- Add to salads, caprese, or cheese boards
- Use sparingly on strawberries, vanilla ice cream, or cheesecake
Nutrition
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
