Balsamic glaze requires only 2 ingredients and 15 minutes to make the most flavorful sauce to go on your favorite salads, chicken, vegetables, and more!
You might be wondering why you should make a condiment that you could buy at the store for just a few dollars. Well, for starters, our household uses many different condiments and sauces and those few dollars really add up! Also, and most importantly, homemade simply tastes better. I’m sure we’re beginning to sound like a broken record over here with all of our talk about from-scratch cooking and homemade everything, but after decades of experience in the kitchen, we still stand by it. Homemade balsamic glaze balances the sweet and tangy and has such a deep flavor, there really is no comparison to store-bought. You’re going to want to make a big batch of this and put it on everything!
Pay close attention to your glaze and make sure to not try to speed up the process by using a higher heat. You want this to thicken nice and slow over medium-low heat, because there is no salvaging burnt balsamic glaze.
How do I know when balsamic glaze has reduced enough?
You want your balsamic glaze to reduce by half, but sometimes that can be difficult to eyeball. It should be thick enough to coat the back of a spoon, yet pourable. It will also continue to thicken while cooling, so don’t worry if it’s a little thinner than you’d like when you take it off the heat.
There really isn’t a wrong way to use balsamic vinegar. It tastes great on just about anything! One of our favorite ways to use it is on caprese salads and sandwiches. The flavors of caprese are just begging for that sweet and tangy balsamic glaze.
Make Ahead Instructions:
You can easily make this up to a month ahead of time and store in the fridge before ready to use. We love to make a big batch at the beginning of the month!
Homemade balsamic glaze can last in the fridge for up to a month! Simply store in a Ball jar or clean, leftover salad dressing bottle and refrigerate.