Transforming balsamic vinegar into a rich, Sweet Balsamic Reduction is easier than you think! With just a few simple steps, you can create this delicious balsamic glaze to drizzle over almost anything.
My favorite ways to use balsamic glaze is on Brown Sugar Glazed Pork Roast and Balsamic Chicken Thighs.
In This Post
Why You’ll Love This Balsamic Reduction
- It only takes two ingredients to make this delicious sauce.
- It’s an incredibly versatile glaze that can be used on grilled meat, drizzled on veggies, salads, and more!
- It has a deep, rich flavor that is irresistible and much cheaper than buying balsamic glaze at the store.
What Is A Reduction?
This term means reducing a liquid until it’s a thick consistency. The liquid usually reduces to about ⅓rd its volume. For balsamic vinegar, this means boiling the vinegar until the water evaporates, leaving a sugary glaze behind.
How Long Will Balsamic Glaze Last?
Store the reduction in an airtight container (I use a mason jar) and keep it in the refrigerator. It will last for up to a month.
How To Make Homemade Balsamic Reduction
Ingredients You’ll Need
- Look for balsamic vinegar without a lot of additives. Using a good quality vinegar, typically from the cModena and Reggio Emilia areas in Italy, will make a big difference in the taste of the reduction,
- I like to add honey to sweeten it and make the texture perfect. Agave will work, too, if you don’t have honey.
Balsamic Reduction Flavorings
This reduction can be customized by adding some basic flavor enhancers or herbs. Here are just a few ideas:
- Garlic
- Rosemary
- Basil
Quick And Easy Instructions
- Add vinegar and honey to a small, heavy saucepan and stir. Bring to a low boil and quickly reduce to a slow simmer. Stir often and watch the pot so as not to burn. The sugars in the vinegar and honey can cause the mixture to burn really fast.
- Cook the mixture for approximately 20 to 25 minutes. When liquid is reduced by ⅓, please turn off the burner and allow it to cool. The sauce will thicken and can be kept in the fridge.
Donya’s Tips For Making Balsamic Glaze
- Use the right size pot. It should be a small, heavy-bottomed pot so the vinegar doesn’t evaporate quickly and burn.
- Run your exhaust fan. The vinegar smell can be pretty strong when reduced, and running the fan helps with that.
- You need to keep an eye on this and stir often as it cooks so it doesn’t burn.
Frequently Asked Questions
Yes, you can reduce the honey as you like, but the sauce will not be as thick at the end. You might also need to boil it a bit longer to reduce the glaze further.
Balsamic vinegar reduces in about 20-25 minutes. It might not look thick immediately, but the trick is to let it cool. As it cools, it will continue to thicken.
What To Use Balsamic Glaze On
Balsamic is so good on so many things. The most common use is probably for bruschetta or with mozzarella cheese, but you can use it in a lot more ways than that! From beef to chicken to seafood to veggies and fruit, balsamic reduction is a workhorse of a sauce.
Drizzle it on these Easy Balsamic Vinegar Strawberries or Antipasto Skewers. It can be used as a dressing on a Super Simple Caprese Salad or Caprese Pasta Salad. Last but not least, you can use it on grilled chicken, roasted asparagus, and air fry Brussels sprouts.
More How To Recipes
Ingredients
- 1 cup balsamic vinegar
- 1 tablespoon honey
Instructions
- In a small, heavy sauce pan, add vinegar and honey. Stir.
- Bring to a low boil, and quickly, reduce to a slow simmer.
- Stir often and watch the pot so as not to burn. Due to the sugars in the vinegar and honey, the mixture can burn really fast. Believe me, you don’t want this to happen!
- Cook for approximately 20 to 25 minutes.
- When liquid is reduced by ⅓, turn off burner and allow to cool. The sauce will thicken and can be kept in the fridge, but it won’t last long!
Video
Nutrition
If you tried this Balsamic Reduction Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
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This recipe sounds great! I would like to make Honey Rosemary Balsamic Glaze for Christmas gifts. What portions and amount of honey and rosemary would you recommend using for 1 or 2 gallons of balsamic vinegar? And how much time would it take for the reduction? Thank you!
Hey there Nina!
Wow! That is a fantastic idea, this would make a terrific Christmas gifts! I would recommend infusing it 3 or 4 rosemary sprigs, and then use 1 tablespoon of honey for every cup of vinegar you add to the pot. If you’re doing 1 gallon that will be about 16 tablespoons of honey, if it’s two gallons it’ll be about 32 tablespoons. I hope this helps, let me know how it turns out!
~Donya
I am making this tonight and serving it over fresh tomatoes! ~JennW.
I'm totally going to make this over the weekend!! That pork looks awesome!
Thank you Patsy! I am tickled to be in the running. A Southern Soul is gonna do her best….
I have nominated you for the Liebster Award. Please see my blog for details. Patsy