How To Make Balsamic Glaze - Balsamic Reduction Recipe (2024)

FAQs

Is balsamic glaze and balsamic reduction the same thing? ›

Balsamic glaze is also called a “balsamic reduction.” It is essentially a reduction of balsamic vinegar. Additional sweeteners like honey or sugar can be added. The balsamic vinegar is simmered in a saucepan until it has reduced down and thickened to a maple-syrup consistency.

Substituting one for another depends on the recipe you're making. Balsamic vinegar glaze has the consistency of syrup and is sweeter than the vinegar because of the cooking process therefore usually it's best not to use balsamic vinegar in place of the glaze.

For every 1 Tbsp. balsamic vinegar, substitute 1 Tbsp. cider vinegar or red wine vinegar plus ½ tsp. sugar.

Add the vinegar to a small saucepan and bring to a gentle boil. Reduce the heat and simmer, stirring often, until thick and reduced, about 8 to 12 minutes. The timing will depend on your desired thickness. The balsamic will also thicken as it cools.

When the balsamic glaze is thick and syrupy and has reduced by half (about 20 to 30 minutes), remove the pot from the burner and allow it to cool. Store your balsamic glaze in an airtight container in the fridge for up to 2 weeks.

The reduction can be stored in an airtight container in the refrigerator for up to 3 months. If it hardens or becomes too thick, gently reheat with a spoonful of water to loosen. Used with permission of Voracious, an imprint of Little, Brown and Company, New York.

To make a glaze, you only need that one ingredient: balsamic vinegar. Many recipes call for an added sweetener of some sort – usually sugar or honey. Cooking it down with those additions helps it cook faster while adding a hint of flavour to the glaze.

It takes 12 years to make the best, aceto balsamico tradizionale (traditional balsamic vinegar), and at least 25 to make the finest, extra Vecchio. Because of traditional balsamic vinegar's painstaking artisanal production process, supplies are limited, and it tends to be rather pricey.

Hard to spell, easy to use, Worcestershire sauce is another common ingredient you can use as a one-to-one replacement for balsamic vinegar in small amounts.

While refrigeration after opening is required for many pantry staples, it is not necessary for balsamic vinegar. Putting the balsamic vinegar in the fridge can potentially cause condensation to form on the inside of the bottle, diluting the flavor.

Does balsamic vinegar glaze go bad? ›

We can say that aged balsamic vinegar has an indefinite shelf life. However, it would be convenient to use the product once opened, within two to three years, and the one that has yet to be opened, within five years. After that time, its color may change, and the flavor will no longer be as bright and fresh as before.

The vinegar won't thicken immediately! Reduce to ½ or ⅓ cup and then allow to cool. It will continue to thicken as it cools. Don't cook for too long because you're worried that it isn't reducing.

The glaze is a slightly sweetened version of a reduction made from an unsalted stock. It is also made using basic icings and egg whites, often incorporating butter, sugar, milk, and specific oils. Granulated sugar, honey, and brown sugar are some of the sweeteners that are commonly used to make a glaze.

The Best Uses for Homemade Balsamic Glaze

Drizzle over caprese salads; thick slices of bruschetta; grilled vegetables, chicken, pork, steak, or salmon; juicy summer berries; thin-crust pizza; even vanilla ice cream. It's also the perfect addition to a cheese plate.

White balsamic vinegar substitute: Substitute white balsamic vinegar with white wine vinegar or rice wine vinegar to prevent color changes in your recipe.