It only takes about 15 minutes to make a balsamic reduction at home. This dressing is perfect for a Caprese salad or vegetables such as roasted Brussel sprouts.
If you love making your basic ingredients, you should try this recipe. I already shared a recipe about how you can make your own condensed milk and pastry cream, and I can't wait to share more in the future!
This balsamic reduction or balsamic glaze is the same as I used as a dressing for my Caprese salad.
What is a balsamic reduction, and how do I use it?
Balsamic reduction or balsamic glaze is a reduction of balsamic vinegar and is often made with a sweetener such as brown sugar, honey, or syrup like maple syrup. This thick glaze is used as a dressing for salads or drizzled over fruit, vegetables such as roasted Brussels sprouts, and meat.
- Balsamic vinegar - This is an Italian vinegar made of grape must. It has a dark color and a distinct flavor. Like chocolate, you should buy the best quality you can afford for this recipe.
- Brown sugar - This is optional. When I want to add a little sweetness to my balsamic glaze, I add 1-2 tablespoon of sugar or honey. I like to use brown sugar because I always have that in my cupboard, but you can substitute this for honey or maple syrup.
You can find the complete ingredient list and instructions on the recipe card below!
How to make a balsamic reduction
Pour the balsamic vinegar into a saucepan and turn on the heat. Bring the vinegar to a boil, turn down the heat, and simmer until it has the desired thickness.
Tip: Keep an eye on the vinegar while boiling and ensure the heat is not too high. The balsamic vinegar burns easily.
You can also make this recipe with sugar. Add 1-2 tablespoon of (brown) sugar, honey, or maple syrup to the balsamic vinegar.
Tools you'll need
- A saucepan - use a stainless steel pan for best results.
- Glass jar - glass jars are perfect for storing your balsamic reduction. It must have an airtight lid.
The balsamic reduction will keep for about three months in the fridge
I like to store my glaze in a glass jar. Glass makes sure it will keep, and if you reuse an older container like empty oil bottles, it is much better for our environment than plastic containers!
- You can make this with and without a sweetener like sugar or honey, but this will affect the flavor.
- It is important to turn down the heat while the vinegar simmers to prevent it from burning.
- You should still be able to pour your balsamic glaze as it will thicken when it cools.
- 250 ml (1 cup) balsamic vinegar
- Add the balsamic vinegar to a saucepan and bring it to a boil.
- Turn down the heat and let it simmer for about 10-15 minutes or until it reached the desired thickness.
- Pour your balsamic glaze into a glass container and let it cool.
- Add 1-2 tablespoon sugar or honey if you want a sweeter balsamic glaze
- Keep an eye on the glaze while it's cooking. Balsamic vinegar can burn easily.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 30Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 0g