For this, I generally like to use honey, maple syrup or even brown sugar. It’s always a great feeling to get raves over something we cook, isn’t it?! and takes about 15 minutes to make! Thanks! I’m so glad you enjoyed it, Kelly! Please read my. ..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel. Anyways, thanks for the actual measurements. xo. Thank you. Your recipes are well written which I appreciate. Once it begins to bubble, but not boil!, reduce the heat and let it simmer until it has reduced by half and easily coats the back of a spoon, about 10 minutes. This Balsamic Glaze recipe with honey is a simple-go to sauce for fish, meat or vegetables. Thanks! Recently, at a restaurant, I had an arugula, tomato, and mozzarella cheese salad, drizzled with balsamic glaze. 2nd attempt was delish. Just thought I would throw in here that, I make this every 6 months or so, and even though it is not “your” recipe, it is still the same process and ingredients. How to Make Balsamic Glaze or Reduction Add the balsamic Thanks! Peny, I’m happy you and your family enjoyed it Peny! Would like to know which brand of balsamic vinegar used.Was it the thin stuff on the grocery shelf or the thick balsamic vinegar. There are numerous brands available to choose from, but once I started making my own, I never looked back! You can of course purchase balsamic glaze from the grocery store. Wow how great this was. Wow, Donna – now I’m hungry! The idea was initially inspired by a Peach and Tomato Caprese Salad I had spotted right here on AllRecipes. Yes, sometimes, I make it more often, but that is about the average. Thanks! It’s for asparagus and Gruyere cheese. that I would use for only the one recipe. Thank you for letting us know how you bottle and store your balsamic glaze. Thanks, So glad you are going to make my glaze! Yes, there are brands of balsamic vinegar without preservatives. I hope you find many more recipes here that you will enjoy making! Balsamic glaze is the result of the blend of balsamic vinegar and a sweetener, such as honey, maple syrup, or brown sugar, that has been cooked down until it forms into this amazingly scrumptious thick, syrupy concoction. See what I did there?…Would’ve worked better on a gravy recipe. This was great! Pro tip: If you're short on time or don't feel like making this from-scratch every time, you can also buy balsamic glaze premade (like with this Acetum Blaze Balsamic Glaze; $20.99 for two 12-ounce bottles, amazon.com). I see you say that you keep yours on the fridge. I made this recipe for the balsamic glaze last evening and I received raves! (Love having them on our farm!). It just makes salad much better to me, too. 1st time checking out your site, lots of wonderful things here. Sold. I like your use of basic ingredients in deliciously simple recipes that I am delighted In March and April, I, like many Americans, was all-in with this home cooking thing. Thanks. No need to buy it when you can quickly and easily put this together at home as needed. You can size the recipe based on what you need – double it if you want to make enough to keep on hand for a while or halve it if you just want to make a little bit to serve over a salad. So delicious! Thanks! Yay! Am I crazy to think about doing one tablespoon each of syrup, honey, and brown sugar? There are definitely more than two! This took far longer than 10 minutes to reduce. Balsamic glaze is a delicious combination of sweet and sour (a little more sweet than sour, I think). Thank you! So Good! Honey: Honey helps to thicken the glaze and add extra sweetness. If you make a purchase using the links included, we may earn commission. Balsamic glaze is the result of the blend of balsamic vinegar and a sweetener, such as honey, maple syrup, or brown sugar, that has been cooked down until it forms into this amazingly scrumptious thick, syrupy concoction. xo. You will he amazed! With the hint of sweetness from the honey, I've even considered drizzling it over desserts. It will start thickening as it reduces by half. Definitely trying this today. Homemade Balsamic Glaze Recipe - Balsamic glaze is so simple to make at home with just two ingredients! Keep in the frig and use all the time. So close to a family recipe of 50 years. I usually use the brown sugar, not sure why I never tried the honey, but our bees made a surplus this last year, so that is on the agenda now, thank you. So, I thought it was past high time for me to share my own super simple recipe for homemade balsamic glaze that is a must-have in my kitchen! How long do you believe this will last in storage?? PS: the Balsamic Glaze recipe turned out perfectly. Delicious on so many dishes! On the shelf or in the refrigerator? Made bruschetta topped with this glaze. I live in hot, humid Georgia and cook on a gas stove, which mine might be done a little faster than others. I’m gonna go see if you have one and maybe try my luck there. xo. All Rights Reserved, This post may contain affiliate links. The Creamy Steak Fettuccine on Delish is what brought me to your page for your balsamic reduction. I made a Caprese chicken lasagna and it called for balsamic glaze and I didn’t have any and couldn’t find it at the store near my house so I use your recipe and it was amazing on my lasagna thank you very much for sharing, Thank you for sharing this recipe. Enter your email to get recipes delivered right to your inbox. This is so scrumptious! Store in a Mason jar or glass storage container in the refrigerator until ready to serve. I hope you make it soon! I know that the high acidity and sugar should prevent bacteria growth, but I’m always conservative on food safety. This versatile recipe for honey-balsamic glaze is perfect for chicken, fish, or even pizza! In a skillet or saucepan over medium heat, add balsamic vinegar and honey. When I did that, mine got very, very thick. Typically, I’m not a Balsamic Vinegar fan, but the glaze just made the salad. Oh my stars and bars! Good. Allrecipes is part of the Meredith Food Group. Thanks so much! many thanks, I drizzled it over salmon! So. Thanks for all the good recipes. Create an account easily save your favorite content, so you never forget a recipe again. Or which is better – honey or maple syrup? That is, until I started planning picnic dinners with a unique menu each time; adding one secret sauce to spiff things up to gourmet territory. Stir and watch for the mixture to bubble, then turn heat down to medium-low. After a big celebratory weekend last week, I felt inspired to make … Then, remove it from the heat and allow it to cool. Hi I just came across this and am excited to try! Thanks! It was delicious, so I wanted to duplicate it at home. So I did what any modern food-lover might do: I did a deep-dive on the internet. **warning: don’t walk away from this or your balsamic glaze will turn bubbly then directly into balsamic glue. I added cranberries and chopped cashews then drizzled the glaze over all before serving. this link is to an external site that may or may not meet accessibility guidelines. Although a lot of recipes call for added sweetener (often in the form of granulated sugar or honey), balsamic vinegar is naturally sweet, and becomes even sweeter as it cooks down into a glaze. Hello! Your thougths? to make for my family. It sounds delicious…I’m so happy you enjoy this recipe. xo, Your email address will not be published. This simple recipe for balsamic glaze is great! Would that be a culinary no-no? xo. Remove from the heat and set aside to cool before serving. Let me know what you love it on the most! I have wearied over the years of recipes calling for ‘off the wall’ expensive ingredients I’m so thrilled you enjoy it, Margo! If so what would the measurements be? Buy the one in the price range that is best for you. The … I usually make about 16 ounces finished size at a time, so that is how I have gauged our use. Btw: You can’t tell it’s burnt by looking at it but when the sweet smell gets the slightest smell of burnt sugar. Ate them all. Allow to simmer and reduce by about half (which generally takes about 10 minutes), then turn off the heat and cool. It tasted like sweet buttered sourdough toast! I made it tonight for a caprese pizza. I did keep mine in the refrigerator for at least a month, and it seemed ok.