Balsamic Glaze

By Farideh Sadeghin

Published May 29, 2024

Balsamic Glaze
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4(34)
Notes
Read community notes

This two-ingredient balsamic glaze recipe is your pantry’s secret weapon. The simple reduction of balsamic vinegar and brown sugar or honey will leave you with a thick glaze and concentrated, complex sweet-sour flavor. When boiling the vinegar, be sure to turn on the vent or open a window, as the mixture is as fragrant as it is potent. Adding a sweetener is completely optional; the vinegar will naturally become more intense and a bit sweeter as it cooks down. If your reduction becomes too thick, simply add a dash of water to help loosen. Add this glaze to marinades, dressings or roasted vegetables (such as broccoli), or drizzle it over caprese salad or grilled peaches. Toss strawberries with a spoonful of balsamic glaze to enhance their flavor for strawberry shortcakes or strawberry pretzel pie. 

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Ingredients

Yield:1 cup
  • 2cups balsamic vinegar
  • ¼cup light brown sugar or honey (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

293 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 61 grams carbohydrates; 0 grams dietary fiber; 56 grams sugars; 1 gram protein; 64 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix the vinegar and sugar (if using) together in a medium saucepan. Bring to a boil over high, then decrease the heat to maintain a strong simmer and cook until reduced by about half, 15 to 20 minutes. The reduction will lightly coat the back of a spoon when done and should be the consistency of maple syrup when cooled. (The mixture will thicken as it cools.)

  2. Step 2

    Cool completely before using. Reduction will keep, refrigerated in an airtight container, for up to one month.

Ratings

4 out of 5
34 user ratings
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Cooking Notes

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Deb

How would this be over grilled salmon? Any other ideas for using this recipe?

mike

What quality vinegar do you use.

Mary D

I’ve been making this for decades and I use the cheapest, store brand or generic. I usually don’t add sugar. To use a good balsamic is a waste, the whole point is to make something delicious out of a cheap bottle. Put this on a baked potato or even better a fire baked potato that you wrap with foil and cook in the embers of a fire. It’s similar to Vincotto which is pricy.

Mark

A better method, but one that takes much longer, doesn't require sugar. Place balsamic in a jar and cover with cheese cloth. Let sit at room temp for a couple of months. Keep several batches going at 3 week intervals and you will never run out.

Richard X

The best method is to buy aged balsamic vinegar.

ScrarchCook

This glaze with brown sugar or just reducing Balsamic Vinegar alone by 1/2 to 2/3 makes for a very nice syrup drizzled over Vanilla Ice Cream. Try a small amount for your first sampling. It won’t be your last.

Diana H.

Also good drizzled over fresh strawberries.

Harry

Reduction will keep, refrigerated in an airtight container, for up to one million years.

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