Easy Homemade Balsamic Glaze
This homemade balsamic glaze is rich, sweet, and ridiculously easy to make with just two ingredients. Drizzle it over Caprese salads, pasta salads, grilled veggies, or pizza for a restaurant-worthy finish right at home.
Recipe Ingredients: Homemade Balsamic Glaze
For the glaze:
Ingredient Notes & Substitutions
Balsamic vinegar: The best type of balsamic vinegar to use for making balsamic glaze is a high-quality, aged balsamic vinegar that’s labeled as either: Aceto Balsamico di Modena IGP or Traditional Balsamic Vinegar (DOP).
Modena IGP is definitely the most cost-efficient of the two! Trader Joe’s sells a great Modena balsamic vinegar for under $5. Some other popular brands are Colavita and Alessi.
Sea salt/coarse salt: Sea salt just subtly brings out the flavor of the balsamic reduction. All you need is a pinch!
A note about sweetness
I personally feel the reduced balsamic is sweet enough on its own, but if you prefer a sweeter glaze, feel free to add a little honey or brown sugar to taste (start with about 1-2 teaspoons).
How to make homemade balsamic glaze
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below.
Casey’s Tips
- Don’t rush it: Simmer gently over medium heat to avoid burning or the glaze becoming bitter. If the vinegar boils too hard, it can quickly over-reduce or scorch.
- Stir occasionally: As it thickens, the vinegar can go from perfect to burnt pretty fast. Stir occasionally and watch closely during the last few minutes.
- Test thickness with a spoon: Dip a spoon into the glaze and run your finger through the back. If the line holds, it’s ready. Remember: it thickens more as it cools.
- Storage: Once cooled, store your glaze in a jar or squeeze bottle in the fridge for up to 2 weeks.
How to serve
Caprese salads: This salad was MADE for light Caprese salads, but don’t miss trying it on this Caprese pasta salad, too!
Green salads: Add a sweet-tangy finish to mixed greens, arugula, or spinach salads, like this chopped Caprese salad with arugula, this bruschetta salad, or this arugula salad with creamy burrata.
Roasted veggies: Great on Brussels sprouts, carrots, beets, or roasted sweet potatoes.
Fresh fruit: Try it on strawberries, drizzle on this watermelon salad or this peach salad for a sweet-savory twist.
Did you try this recipe?
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Thank you! ~ Casey
Easy Homemade Balsamic Glaze
Ingredients
- 1 cup balsamic vinegar
- pinch of sea salt or flakey sea salt
Instructions
- Boil: Place the balsamic vinegar and pinch of salt in a small saucepan over medium heat and bring to a boil. Vinegar should be nice and bubbly and boiling at a quick pace. Boil for 8-10 minutes until the glaze is thickened and coats the back of a spoon…or to your desired thickness. Tip: Dip a spoon into the glaze and run your finger through the back. If the line holds, it’s ready. Remember: The glaze will thicken more as it cools.
- Cool: Allow the glaze to cool for 5-10 minutes, then use as desired.
Notes
Casey’s Tips
-
- Don’t rush it: Simmer gently over medium heat to avoid burning or the glaze becoming bitter. If the vinegar boils too hard, it can quickly over-reduce or scorch.
-
- Stir occasionally: As it thickens, the vinegar can go from perfect to burnt fast. Stir occasionally and watch closely during the last few minutes.
-
- Test thickness with a spoon: Dip a spoon into the glaze and run your finger through the back—if the line holds, it’s ready. Remember: it thickens more as it cools.
-
- Storage: Once cooled, store your glaze in a jar or squeeze bottle in the fridge for up to 2 weeks.
This glaze is SO easy to making and good on EVERYTHING…especially summer salads! XO ~ Casey