Balsamic Glaze Recipe
Balsamic vinegar, from which the glaze is made, originates from Italy, specifically in the regions of Modena and Reggio Emilia. Traditional balsamic vinegar has been produced since the Middle Ages, and it takes years of aging to develop the signature flavor.
Equipment
- Small saucepan
- Wooden spoon or silicone spatula (for stirring)
- Measuring cup (for measuring the balsamic vinegar)
- Airtight container or glass jar (for storing the glaze)
Ingredients
- 1 cup balsamic vinegar (preferably high quality)
- 2 tablespoons honey or brown sugar (optional, to enhance sweetness)
Instructions
- Measure the VinegarStart by pouring 1 cup of balsamic vinegar into a small saucepan. If you prefer a sweeter glaze, add 2 tablespoons of honey or brown sugar. The sweetener helps balance the tartness of the vinegar, but it’s optional.
- Bring to a SimmerPlace the saucepan on medium heat and bring the vinegar to a gentle simmer. Avoid boiling, as this can burn the vinegar and lead to a bitter taste.
- Stir OccasionallyLet the balsamic vinegar simmer for about 20–30 minutes, stirring occasionally to prevent sticking. The vinegar will begin to reduce as the water evaporates, thickening into a syrup-like consistency.
- Check for ThicknessThe glaze is ready when it coats the back of a spoon or spatula. Keep in mind that it will continue to thicken as it cools, so avoid over-reducing it.
- Remove from HeatOnce the balsamic glaze reaches your desired consistency, remove it from the heat and let it cool. It should have a glossy, thick texture, similar to molasses.
- Store the GlazePour the cooled glaze into a clean, airtight container or glass jar. You can store it in the refrigerator for up to 2–3 weeks. Simply warm it slightly before using if it becomes too thick.