Balsamic Glaze

This Balsamic Glaze is made with just two ingredients and simmers into a thick, rich syrup in only 20 minutes. It adds delicious flavor to everything from grilled chicken to strawberries for just $0.06 per serving.

A good balsamic glaze — sometimes called a balsamic reduction — turns plain grilled chicken, roasted veggies, or even a bowl of strawberries into something that tastes like you fussed, in about 20 minutes with two pantry ingredients.

I used to grab a bottle at the store until I did the math and realized I could make a better one at home for pennies. Now I keep a jar in the fridge and reach for it all week, on everything from salads to pizza to a scoop of vanilla ice cream.

I have been making homemade sauces and condiments for over 20 years, and this balsamic glaze proves that the best recipes are often the simplest. If you love easy sauces like this one you will also love our Homemade Teriyaki Sauce, Garlic Parmesan Sauce, and Red Wine Steak Sauce. They are all budget-friendly, made with simple pantry ingredients, and so much better than anything from a bottle.

What is the Difference Between Balsamic Vinegar and Balsamic Glaze?

Balsamic vinegar is thin and pourable with a sharp, tangy flavor. It works well in salad dressings and marinades. Balsamic glaze is balsamic vinegar that has been reduced into a thick syrup with a sweeter, more concentrated flavor. Balsamic vinegar is the ingredient used to make the glaze, but the two are not interchangeable in recipes.

What you Save Making it Yourself

A small bottle of store-bought balsamic glaze usually runs $5–8 for just a few ounces. This homemade batch costs about $3.71 total and makes roughly ½ cup — around $0.06 a serving. Make it a couple of times and a good bottle of balsamic more than pays for itself, with plenty of glaze left to drizzle on everything all week.

Ingredients

• Balsamic vinegar — use a good quality balsamic vinegar for the best flavor. It does not need to be expensive but avoid the cheapest option as the flavor of the finished glaze depends almost entirely on the quality of the vinegar. Look for balsamic vinegar from Modena Italy for the most authentic flavor
• Brown sugar — adds sweetness and speeds up the caramelization process. Light or dark brown sugar both work — dark brown sugar gives a slightly deeper more molasses-forward flavor. Honey or maple syrup work as natural substitutes in equal amounts

Carrie’s Tip: Watch the glaze closely in the last 5 minutes of simmering. It thickens significantly as it cools so pull it off the heat when it is still slightly thinner than you want. A glaze that looks perfect in the pan will be too thick once it cools completely.

How to Make Balsamic Glaze

Step 1 – Add 1 cup balsamic vinegar and 2 tablespoons brown sugar to a saucepan.

Step 2 – Whisk together and bring the mixture to a low boil.

Step 3 – Simmer for 15–20 minutes, stirring occasionally, until the mixture is reduced by half.

Step 4 – Serve immediately, or refrigerate in an airtight container for up to 3–4 weeks.

Tips for Success

• Simmer low and slow. A hard boil can cause the glaze to reduce too fast and burn on the bottom — keep it at a gentle simmer and stir occasionally
• Use a glass container for storage. This recipe can stain plastic containers and glass preserves the flavor better. A small mason jar works perfectly
• The back of a spoon test. Dip a spoon into the glaze and run your finger across the back. If the line holds the glaze is ready
• Do not scrape the pan. If any bits have caramelized on the bottom of the pan leave them. Scraping them into the glaze can make it bitter

What to Drizzle Balsamic Glaze on?

Savory

• Grilled chicken, steak, or salmon
• Caprese salad — fresh mozzarella, tomatoes, and basil
• Roasted vegetables — especially asparagus, Brussels sprouts, and carrots
• Pizza — drizzled over a margherita or prosciutto pizza right before serving
• Bruschetta — over toasted bread with tomatoes and fresh basil Grain bowls and salads

Sweet

• Fresh strawberries — one of the most classic pairings
• Vanilla ice cream — a small drizzle is completely unexpected and incredible
• Cheesecake
• Fresh fruit platters for holiday entertaining

Variations and Substitutions

• Swap brown sugar for honey for a floral naturally sweet version
• Swap brown sugar for maple syrup for a deeper more complex sweetness
• Make it spicy — add a pinch of red pepper flakes while simmering for a sweet heat version that pairs beautifully with grilled meats
• Add fresh herbs — stir in fresh thyme or rosemary during the last 5 minutes for an herby savory glaze
• Make it citrusy — add a strip of orange zest while simmering for a bright citrus note

Storage Instructions

Refrigerator

• Store in a glass airtight container for up to 3–4 weeks. The glaze will thicken further in the refrigerator which is completely normal

Freezer

• Not recommended — the texture changes when frozen and thawed. The refrigerator shelf life of 3–4 weeks makes freezing unnecessary

Reheating

• If the glaze becomes too thick after refrigerating microwave for 10–15 seconds or let sit at room temperature for a few minutes until it loosens to a drizzleable consistency

Frequently Asked Questions

Can I make balsamic glaze without sugar?

Yes — simply simmer the balsamic vinegar alone without any sweetener. It will take slightly longer to reduce and the flavor will be less sweet but still rich and complex.

Why is my balsamic glaze too thick?

It was reduced too far in the pan so remember it thickens significantly as it cools. To fix it add a splash of balsamic vinegar and warm gently over low heat stirring until it loosens to the right consistency.

Why is my balsamic glaze too thin?

It needs more time on the stove. Return to a low simmer for another 3–5 minutes until it reduces further and coats the back of a spoon.

How long does homemade balsamic glaze recipe last?

Stored in a glass airtight container in the refrigerator it keeps for up to 3–4 weeks — significantly longer than most homemade sauces.

More Homemade Sauce Recipes

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Red Lobster Tartar Sauce Recipe

Italian Dressing Soy Sauce Marinade

Homemade Buffalo Sauce Recipe

This is one of those recipes that costs almost nothing to make and makes everything it touches taste better. Keep a jar in the refrigerator all month and you will find yourself reaching for it constantly. If you make it leave a star rating and a comment below — I love hearing what you drizzled it on first!