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–+ servings
Easy homemade balsamic reduction in a small glass container.

Easy Homemade Balsamic Glaze

Casey Rooney
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.
5 from 1 vote
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Cook Time 10 minutes
Cool time 10 minutes
Total Time 20 minutes
Course dressing
Cuisine American, Italian
Servings 6

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.