Balsamic Glaze Recipe (Balsamic Reduction) (2024)

FAQs

Is balsamic glaze the same as balsamic reduction? ›

Balsamic glaze is also called a “balsamic reduction.” It is essentially a reduction of balsamic vinegar. Additional sweeteners like honey or sugar can be added. The balsamic vinegar is simmered in a saucepan until it has reduced down and thickened to a maple-syrup consistency.

The vinegar won't thicken immediately! Reduce to ½ or ⅓ cup and then allow to cool. It will continue to thicken as it cools. Don't cook for too long because you're worried that it isn't reducing.

Just add one cup of balsamic vinegar to a small pot. Bring that to a boil, then reduce the temperature and simmer for about 10 to 15 minutes.

Balsamic glaze is condensed balsamic vinegar that yields a beautiful dark, glossy drizzle with a bold, complex flavor. It's also know as balsamic reduction… or as I like to say, balsamic magic.

For every 1 Tbsp. balsamic vinegar, substitute 1 Tbsp. cider vinegar or red wine vinegar plus ½ tsp. sugar.

Transfer the balsamic reduction to a sealable jar to allow it to cool: this is where it will thicken up nicely. You can use immediately or transfer to the refrigerator to store. It will keep at least 2 to 3 months refrigerated, or more.

This product does not need to be refrigerated after opening. If you like your glaze chilled it may be stored in the refrigerator. This is personal preference.

Balsamics' enemies are light and heat, so cool, dark storage spaces are best. If you're using balsamic vinegars primarily for salads and like them chilled, they can be refrigerated. If you're using them for sauces, marinades, and reductions, store them in a cupboard.

If your sauce becomes too thick, add a little bit of water to thin it out. Keep in mind, the sauce will continue to thicken as it cools.

Why Did My Balsamic Reduction Turn Hard? If you reduce the vinegar too much, it will harden when it cools.

What happens if you have too much balsamic vinegar? ›

This versatile vinegar may enhance skin health, support healthy weight maintenance by increasing satiety, promote digestive health, lower blood pressure and improve blood sugar control. However, overconsumption may damage tooth enamel and lead to acid reflux or heartburn.

The main difference between balsamic glaze and balsamic vinaigrette lies in their consistency and usage. Balsamic glaze has a thick syrupy consistency, while balsamic vinaigrette is thinner and pourable.

It takes 12 years to make the best, aceto balsamico tradizionale (traditional balsamic vinegar), and at least 25 to make the finest, extra Vecchio. Because of traditional balsamic vinegar's painstaking artisanal production process, supplies are limited, and it tends to be rather pricey.

Glazes (and creams) are products derived from Balsamic Vinegar or, rather, products made from balsamic vinegar, mixed with other ingredients such as starches, flours and sugars.

We recommend storing our Balsamic Glaze at room temperature.