Did you know it’s actually SO EASY to make your own balsamic glaze? It’s sweet acidic, thick and the perfect sauce to drizzle on top of anything from simple roasted vegetables to pork tenderloins, beef tenderloins, steaks and seafood alike! It only takes 1 ingredient and 25-minutes of your life!
From now on, never spend the money on purchasing balsamic glaze at the store! The balsamic vinegar gets reduced down and in turn, the acidity actually gains a hint of the sweetness just from reducing!
Why Make Your own balsamic glaze?
Honestly, because it’s SO. SIMPLE. It’s 25-minutes and is fresh, all-natural ingredients – by ingredients, I mean ONE. It’s also so rewarding to make something homemade that can be used on so many meals like: salads, proteins from chicken, tenderloins and seafood, and of course on ALL THE VEGGIES!
How to Make your own balsamic glaze in 1-2-3!
STEP ONE: POUR as much balsamic vinegar as you’d like into a small saucepan.
STEP TWO: SIMMER the balsamic vinegar simmers for about 25-minutes or until thickened.
STEP THREE: LET SIT as it thickens extra as it cools!
TIPS FOR BALSAMIC GLAZE
How to Know if your balsamic glaze IS DONE
I used to find it so difficult to tell when balsamic glaze is done because all recipes would say “reduce by half” but I couldn’t tell because I get splashes of balsamic vinegar all over. Here are some tips:
- It will stick to the back of your spoon, thickly.
- It will look a little more watery than molasses.
- It will look almost like a mirror glaze – shiny and dark.
- If you think that it doesn’t seem done, trust your instinct!
- It will also get slightly thicker as it cools.
- It will drizzle off of the spoon instead of fall off quickly.
important STORING TIPS FOR HOMEMADE BALSAMIC GLAZE
- Keep in airtight container – like a mason jar.
- Don’t refrigerate! It actually hardens in the container and will be really hard to get out unless you microwave!
Want to Modify?
- If you really like sweet, add about ¼ cup of brown sugar to the balsamic vinegar while it reduces.
- Add herbs to the beginning of the reduction and remove before it gets thick (about 15-minutes in).
- Add equal parts juice and balsamic to reduce for a flavored balsamic glaze. Check out my balsamic-pomegranate glaze recipe here.
PAIR BALSAMIC GLAZE WITH
- PERFECT PORK TENDERLOIN
- EASY ROASTED CARROTS WITH BALSAMIC-POMEGRANATE GLAZE
- HOW TO COOK SALMON WITHOUT THAT WHITE STUFF
- YOUR FAVORITE ROASTED VEGETABLES
INGREDIENTS for ~1 Cup Balsamic Glaze
2 Cups Balsamic Vinegar
- Pour the balsamic vinegar into a small non-stick pot. Bring to a simmer and leave on medium simmer for about 25-minutes, stirring occasionally.
- Once the balsamic glaze is reduced to half (about 25-minutes) and sticks to the back of the spoon, leave it to the side to slightly cool. (If you’re having a hard time figuring out when the glaze is ready: when you first you dip a spoon into the glaze it will all fall off of the spoon quickly. When it’s done, it will stick on the back.)
Important tip for storing: no need to keep in the refrigerator! Store in an airtight container for up to 2 weeks.