By KBC Associate 
Years ago I thought I didn’t like balsamic vinegar and would always opt for other salad dressing options. After finally giving it a chance, I discovered not only did I like it, but it’s downright delicious! This balsamic glaze is more concentrated than a vinaigrette and even simpler to make. We love it on veggies, meat, and even fresh fruit
What is Balsamic Glaze?
First, let’s start with defining what (real) balsamic vinegar even is. Aged balsamic vinegar is made in Italy from grape must and aged for at least 12 years in wooden barrels. The resulting vinegar has a naturally sweet flavor… and it’s incredibly expensive. The Italians are very strict with their food qualifications! That’s why many grocery store brands add caramel coloring and sweeteners to regular wine vinegar for balsamic look-alikes.
There is another classification of balsamic called balsamic vinegar of Modena that’s easier to find. Just look for something that doesn’t have added colors, sweeteners, or flavors, and has been barrel aged for at least several years. The best balsamic glaze is made with good quality vinegar.
How to Make Balsamic Glaze
Making the balsamic glaze really couldn’t be any easier! Unlike a vinaigrette which is a blend of vinegar, oil, and spices, a glaze is just a reduction. Some recipes call for brown sugar or white sugar, but I like to use honey in mine. Maple syrup also works well. Or keep it even simpler and skip the sweetener entirely!
The glaze is naturally gluten-free, dairy-free, grain-free, and adds a tangy boost to lots of different foods. Just be sure to keep an eye on it as it cooks to prevent burning. There’s nothing sadder than a burnt balsamic glaze. And be sure to check out a list of ways to use your new balsamic glaze below the recipe.
Simple Balsamic Glaze Recipe
This balsamic glaze makes a great drizzle over salads, roasted veggies, meats, or even fresh fruit!
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Pour the aged balsamic vinegar into a small saucepan over medium heat. Add honey or maple syrup if using.
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Bring to a gentle boil, then reduce the heat to low and let it simmer for 10–15 minutes, stirring occasionally.
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It’s ready when the mixture has reduced by about half and coats the back of a spoon. Don’t over-reduce—it will continue to thicken as it cools.
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Use immediately or cool to room temperature and transfer to an airtight container. Refrigerate for up to 1 month.
Nutrition Facts
Simple Balsamic Glaze Recipe
Amount Per Serving (1 tsp)
Calories 11
% Daily Value*
Sodium 2mg0%
Potassium 11mg0%
Carbohydrates 2g1%
Fiber 0.002g0%
Sugar 2g2%
Protein 0.1g0%
Vitamin C 0.004mg0%
Calcium 3mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
The glaze will naturally thicken as it cools. If it becomes too thick, simply reheat it with a little water to reach the desired consistency.
Storage Tips:
- Glass jars or bottles work best to maintain freshness.
- Avoid contamination by using a clean, dry spoon each time you scoop some out.
- If it becomes too thick, simply reheat it with a splash of water to restore consistency.
The vinegar’s natural acidity helps preserve the balsamic reduction, but if you notice off smells, mold, or separation, it’s time to discard it.
How to Use Homemade Balsamic Glaze
Looking for some new recipes to try or ways to use your homemade glaze? Some popular options include traditional Italian burrata cheese on bruschetta bread. We don’t eat a lot of bread around here, so I’ve collected some other options below as well.
Try balsamic glaze drizzled on:
Have you ever used balsamic glaze before? What are your favorite ways to use it? Leave a comment and let us know!