Name: Balsamic Glaze
Cook time: 20 min
Total time: 20 min
Ingredients: 1 cup balsamic vinegar (best quality you have; I used a Fig Balsamic); 2 tbsp brown sugar (may sub honey or granulated sugar)

Balsamic Glaze

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Balsamic Glaze can make even the simplest of foods indulgent and extravagant. I love to drizzle it over salads, fresh fruit, pizza, grilled meats, ice cream, yoghurt bowls. The options are truly endless!

Pouring balsamic glaze from a pot into a jar. — This easy Balsamic Glaze will keep for 3 weeks-1 month when kept in an airtight container in the fridge.

Balsamic Glaze drizzled on top of a chicken caprese salad. — Balsamic Glaze makes a delicious (and beautiful) dressing for this Chicken Caprese Salad.

Balsamic Glaze on a Halloumi Salad — With only 2 ingredients, this Balsamic Glaze might just be my easiest recipe yet!

A sundae bar complete with thick balsamic glaze, frozen mixed berries, French lavender, and ice cream. A cup of tea sits on the side and a plant is seen in the frame. — Thick Balsamic Glaze is the ice cream topping you didn’t know you needed! It was magical on these Lavender Berry Sundaes.

Thick balsamic glaze drizzled over a sundae and dripping on the table. — Thick Balsamic Glaze is the ice cream topping you didn’t know you needed! It was magical on these Lavender Berry Sundaes.

Thick and rich balsamic glaze dripping from a spoon onto a cup of ice-cream and frozen berries.

Sacha Hirschfeld

Balsamic Glaze

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Cook Time 20

Total Time 20

Servings: 8

Course: Dressings & Sauces

Cuisine: Italian

Calories: 39

Ingredients Equipment Method

Ingredients

1 cup balsamic vinegar best quality you have; I used a Fig Balsamic
2 tbsp brown sugar may sub honey or granulated sugar

Equipment

1 medium saucepan
1 mason jar or jar with tight fitting lid
1 whisk

Method

Pour 1 cup of balsamic vinegar into a small or medium saucepan, and stir in the honey or brown sugar. Keep in mind the reduction time will depend on the surface area of your saucepan. Using a larger saucepan will reduce the vinegar at a faster pace. I prefer to use a small saucepan and stir occasionally.
Bring to a low boil, then reduce heat to keep at a simmer for 12-15 minutes. Stir occasionally until reduced by half and glaze coats the back of a spoon. The Balsamic Glaze will thicken as it cools.
Transfer to a mason jar or container with a tight fitting lid; allow to cool completely before putting in the fridge.
Balsamic glaze will keep in the fridge for 3 weeks up to a month.

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Balsamic Glaze