Balsamic Reduction Glaze
This Balsamic Reduction Glaze is a rich, glossy, sweet-tart syrup made by slowly reducing balsamic vinegar with brown sugar until thick and luxurious. It adds instant depth and elegance to savory and sweet dishes alike—perfect for drizzling over meats, roasted vegetables, salads, cheese, or even desserts. Simple to make and highly concentrated, a little goes a long way.
$8–$12 depending on balsamic vinegar quality
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
Calories: 54kcalCarbohydrates: 12gProtein: 0.2gSodium: 9mgPotassium: 45mgSugar: 11gCalcium: 14mgIron: 0.3mg
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