100% in love with homemade balsamic glaze because it's an easy recipe using one ingredient. It takes a couple of minutes to simmer into a thick syrup consistency. Add it onto your favorite dishes like, (everything!) like Balsamic Glazed Carrots, steak, chicken, salads and we love it on this Caprese Salad and Avocado Caprese Salad on Toast
When I made my balsamic glazed carrots recipe I decided to create a post for my blog on how I make my own balsamic reduction. Balsamic vinegar is one of those ingredients that my children grew up with so we've been using it for years! It's actually a one ingredient recipe and silly for me to even post about it but nevertheless it's a recipe just in-case someone reading this has never tried it.
There are some recipes that are worth knowing how to whip together quickly because they can elevate your dishes with very little ingredients and time. Some great homemade condiments including this 1 ingredient balsamic glaze.
Why Make This Balsamic Glaze
Balsamic glaze is not the most affordable, at least here in South Africa it's not. It can be pretty expensive but if you take into account how often and how much you actually use it then it's okay. I know that my store-bought balsamic glaze used to last for a while because I never used it on everything. In the back of my mind there was also 'it's not an every day ingredient' it's a once in while type of ingredient just like this balsamic glaze.
- it becomes more affordable because balsamic vinegar is cheaper than balsamic reduction
- try not to use a cheap version of balsamic vinegar rather go with a better quality if possible like the Modena (province of Italy)
- you will get to decide the more you make it, how thick you want it. Remember that you can also add a few tablespoons of water if it comes out too thick.
- you won't be so concerned about the high price therefore can use it on even more recipes 🙂
What is Balsamic Reduction
Balsamic glaze and balsamic reduction is the result of simmering the balsamic vinegar into a thicker honey like consistency. Talking about honey, if you want your balsamic a little sweet you can always add a tablespoon of honey while simmering. In this recipe there is no sweetener at all added as I prefer to add a drizzle of honey later if desired depending on what I'm making.
How To Store Balsamic Glaze
It is best stored in a clean glass jar. Once your balsamic vinegar has simmered it's way into a glossy thick yet pourable consistency, let it cool before pouring it into a jar to store. The best part of this glaze is that it stays really good and for an extended period in the fridge so you can whip it out to elevate any dish!
BALSAMIC GLAZE RECIPES
What goes with this recipe?
Below is a guideline of what you can use it with but you can actually use it with whatever you want.
- Caprese Salad
- Avocado Caprese Salad on Toast
- Oven Baked Pork Ribs With A Homemade Balsamic Sauce
- Balsamic Glazed Carrots
- 10 Minutes Balsamic Mushroom Pasta
A QUICK TIP
Balsamic vinegar, once simmered will reduce to almost half so consider adding more vinegar for more of the glaze. If it's the first time that you are making it then perhaps try a smaller quantity as suggested in the recipe. The more you use it, over time you will find yourself adding it to more and more meals and snacks and you will end up making more on your next batch. When I make balsamic glaze I use the entire bottle which is a 500ml because we use it on just about everything and also it lasts a long time. Glass jar in the fridge.
If you love this recipe then you must try my Oven Baked Pork Ribs With A Balsamic Sauce!
Balsamic Glaze Recipe
- 2 cups balsamic vinegar Remember as a glaze you get almost half the quantity so if you want more use more balsamic vinegar See the notes below.
- Bring the balsamic vinegar to a medium boil in a saucepan or skillet with a large enough cooking surface. Don't over fill a small saucepan. Use a large one for quicker and more even results.
- Once it reaches a low boil, reduce the heat to medium and let it simmer for 15 minutes while you occasionally stir it.
- Remove it from the heat and let it cool before storing in a jar. Balsamic thickens as it stands so don't worry if it looks too thin, remove it, it will thicken.
Balsamic Vinegar, once simmered will reduce to almost half so the more you use the more glaze you will obviously have. If it's the first time that you are making it then perhaps try a smaller quantity as suggested in the recipe. The more you use it, over time you will find yourself adding it to more and more meals and snacks and you will end up making more on your next batch. When I make balsamic glaze I use the entire bottle which is a 500ml because we use it on just about everything and also it lasts a long time. Glass jar in the fridge.Watch it on the stove so it doesn't burn! If balsamic vinegar burns you can't fix it into a glaze.
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