This balsamic vinegar reduction is as simple as it gets, with just one ingredient and a few minutes on the stove. The vinegar slowly simmers until it becomes a thick, glossy glaze with rich, tangy-sweet flavor. It is perfect for drizzling over salads, grilled vegetables, meats, or even fresh fruit. You do NOT need to buy balsamic glaze in the store. Save your money and use our tips to make your own.
I used this recipe to make the reduction for the fig, jam, and prosciutto pizza. It was DELICIOUS.
JD (Pinterest)
We were in Italy a few years ago and tasted balsamic vinegar at a winery in Tuscany. They had a 30-year-aged balsamic vinegar that was thick and syrupy, just like a balsamic glaze. We sampled it over vanilla ice cream, which was so unexpected but a perfect flavor combination.
While I did bring home some balsamic vinegar, I did not get that one because it was so expensive. We have enjoyed the vinegars (and wines!) that we brought back, though. You cannot get anything like it here in the USA.
To achieve a similar taste to Italian aged balsamic vinegar, try making your own balsamic glaze or reduction. It’s significantly better than store-bought. No preservatives and no added sugar. As the vinegar cooks down, it naturally thickens and releases sugar, resulting in a thick, sweet and tangy glaze that goes with vegetables, chicken, tomatoes, or almost anything you want to drizzle it on.
Testing results for balsamic vinegar reduction
- We tested this recipe with Kirkland Signature Organic Modena Balsamic Vinegar purchased from Costco. You don’t need the most expensive vinegar to make a balsamic glaze, but you do want to start with decent quality, and I suggest one from Modena.
- We’ve made this balsamic vinegar reduction using a little honey or brown sugar, and both work well if you want the reduction sweeter. We’ve found that it’s just fine without any added sugar.
- When your balsamic glaze coats the back of a spoon, then it’s ready. It will continue to thicken as it cools.
I hope you make this recipe. I think you’ll love it!
Balsamic reduction vs. glaze
They’re the same thing. Different names, but the same process and the same result. You’re just slowly cooking down balsamic vinegar, which results in a glaze.
How to make balsamic vinegar reduction
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
- Pour about a cup of balsamic vinegar into a saucepan and bring to a boil.
- Turn down to a simmer and cook until the vinegar is reduced by half.
- Refrigerate and save.
Tip: You can add a little honey to give it more sweetness if you prefer. Or for a different flavor boost, add a little brown sugar.
How to use balsamic glaze
I’m in the pro-balsamic camp, so I want to put that stuff on everything. We love it over our Caprese Flatbread, like a caprese salad on crispy flatbread with balsamic glaze drizzled over it.
We also like to drizzle it over our Caprese Garlic Bread and our Fresh Bruschetta.
It also makes a great gift. Just pour it in small mason jars, tie on a pretty ribbon and share with friends and family — a super easy, inexpensive way to make folks happy!
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Balsamic Vinegar Reduction Recipe
Ingredients
- 2 cups balsamic vinegar
Instructions
- Pour vinegar into saucepan and turn heat to medium-high. Bring the vinegar to a boil then turn down to a simmer.
- Simmer until vinegar is reduced by about half, stirring occasionally. Take care not to let it scorch. Remove from heat and allow to cool. The glaze will thicken more as it cools and more once in the refrigerator.
Notes
Nutrition
Questions and tips
Storage
Store the balsamic vinegar reduction in an airtight container in the refrigerator for up to one month.
Eventually, yes. Even though the only ingredient is vinegar, and vinegar does keep for years without refrigeration, once you’ve cooked and created a glaze, it’s processed food and thus the safety recommendation is to refrigerate. It may not necessarily go bad, but it would probably start turning back to a more acidic, vinegar-like texture/taste. We don’t keep it longer than three weeks, but we usually eat it all long before it could go bad anyway. You only need to make a small amount at a time.
