Balsamic Glaze (Balsamic Reduction)
This easy balsamic glaze recipe concentrates balsamic vinegar into an irresistible sweet and sour syrup. It’s delicious on sandwiches, toast, roast veggies, and more–you can even bring your vanilla ice cream to the next level with a bottle of balsamic glaze ready to go in your fridge. Before you get started, take a taste of your balsamic vinegar. If it’s very thin and sour, add a little honey. If it’s already viscous and sweet, skip the honey or reduce the amount you use by half.
Servings: 10 people, as a condiment
Ingredients
- 1 cup balsamic vinegar
- 1/4 cup honey, optional
Instructions
- Heat the balsamic. In a medium saucepan over medium heat, whisk together the balsamic vinegar and honey (if using).
- Bring to a boil. Keep an eye on the pan, whisking constantly to prevent scorching. When it comes to a boil, turn the heat down to low.
- Simmer. Cook on low, stirring from time to time, until the liquid has reduced by half and it has the consistency of maple syrup. This usually takes 15-20 minutes. Remove from the heat and set aside to cool.
- Use or store. If you’re not using right away, pour into a sealable container or jar. Allow to cool completely, then cover and refrigerate for up to 2 weeks.
Notes
- The glaze will thicken as it cools. As soon as the reduction coats the back of your spoon and has a syrupy consistency, remove it from the heat.
- If your glaze is just a bit too thick, thin by whisking in a few drops of water just before you use it.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition
Calories: 48.2kcal | Carbohydrates: 11.3g | Protein: 0.1g | Sodium: 6.2mg | Potassium: 33mg | Fiber: 0.02g | Sugar: 10.8g | Vitamin C: 0.04mg | Calcium: 7.4mg | Iron: 0.2mg
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