Go Back Email Link
Thick and rich balsamic glaze dripping from a spoon onto a cup of ice-cream and frozen berries.
Sacha Hirschfeld

Balsamic Glaze

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!
Print Recipe Pin Recipe
Cook Time 20 minutes
Total Time 20 minutes
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
 

  1. 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.
  2. 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.
  3. Transfer to a mason jar or container with a tight fitting lid; allow to cool completely before putting in the fridge.
  4. Balsamic glaze will keep in the fridge for 3 weeks up to a month.