Easy Balsamic Glaze Recipe (Balsamic Reduction)

This rich, glossy balsamic glaze is sweet, tangy, and totally addictive. With just one or two ingredients and a quick simmer, you’ll have a sticky, pourable reduction that adds magic to everything from Caprese salads to grilled meats and even desserts.

Jump to:

• What Is Balsamic Glaze?
• Want more recipes like this?
• Ingredients You’ll Need
• How to Make Balsamic Glaze
• Chef’s Tips for the Perfect Balsamic Reduction
• Flavor Variations
• How to Use Balsamic Glaze
• Storage Instructions
• Looking for more homemade staples? 
• FAQ's
• Easy Balsamic Glaze Recipe (Balsamic Reduction)

What Is Balsamic Glaze?

Balsamic glaze, also known as balsamic reduction, is simply balsamic vinegar that has been simmered until thickened into a syrup-like consistency. Some recipes add a touch of sweetener to round out the acidity, but it’s totally optional.

Unlike regular balsamic vinegar, which is pourable and acidic, a glaze is rich and slightly sweet—perfect for drizzling. Want to dive deeper into the difference? Here’s a great guide on balsamic vinegar vs glaze.

Scroll down for step-by-step photos, helpful tips, and fun flavor variations!

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Ingredients You’ll Need

• Balsamic vinegar – Choose a good-quality bottle with 6% acidity or more for the best balance of flavor and texture. Curious about picking the best balsamic? This guide to balsamic vinegar is a great place to start.
• Sweetener (optional) – Use honey, brown sugar, or maple syrup for a softer, sweeter finish. You can leave it out for a more intense, tangy glaze.

See the recipe card for quantities.

How to Make Balsamic Glaze

Tested in our kitchen and loved by our readers—this recipe is a keeper!

• Add the balsamic vinegar to a small saucepan. If you prefer a sweeter glaze, stir in the brown sugar or honey.
• Bring to a simmer over medium heat, then reduce the heat to low.
• Simmer gently, stirring occasionally, for 15–20 minutes or until the glaze has reduced by about half and coats the back of a spoon. It will thicken further as it cools.

Chef’s Tip: Stay close to the stove during the last 5 minutes—balsamic glaze can quickly burn when it’s almost ready.

• Remove from the heat and let cool completely before using. The glaze should be pourable but sticky.
• Store in a glass jar or airtight container in the fridge for up to 1 month.

Chef’s Tips for the Perfect Balsamic Reduction

Here are a few things we picked up while testing (and re-testing!) this balsamic glaze in our kitchen.

• Don’t use your best aged balsamic—save that for finishing dishes. A mid-range vinegar with decent acidity works beautifully here.
• If your balsamic glaze is too thick, stir in a splash of warm water to loosen it.

Flavor Variations

This recipe is a blank canvas—you can keep it classic or have fun with different flavors to suit your dish or season.

• Sweet: Add honey, maple syrup, or brown sugar during the simmer process for a smoother, more dessert-friendly glaze. Start with 1 tablespoon and adjust to taste.
• Savory: Infuse the vinegar with a sprig of rosemary or thyme, or a pinch of garlic powder or crushed black pepper. Just strain them out before storing.
• Fruity Twist: Stir in a spoonful of fig jam, raspberry preserves, or even pomegranate molasses at the end of cooking. These pair beautifully with cheese boards, pork, or fruit-forward salads.
• Citrus Zing: Add a strip of orange or lemon zest while it simmers. It brings brightness and balances the tang.
• Spiced: Try a pinch of cinnamon or a few crushed red pepper flakes for an unexpected kick—great for roasted root veggies or hearty grain bowls.

How to Use Balsamic Glaze

Balsamic glaze is one of those finishing touches that makes everything feel a little more special. It adds a rich, tangy-sweet pop to savory dishes and even some desserts. Here's how we love to use it:

• Caprese Everything: A classic drizzle over Caprese salad, but also perfect on our Caprese Skewers and Baked Caprese Chicken. It balances the richness of cheese and brings out the sweetness of tomatoes.
• Grilled Meats & Poultry: Drizzle over grilled steak, lamb chops, pork tenderloin, or roasted chicken right before serving. It adds depth and a restaurant-style finish.
• Roasted and Grilled Vegetables: Adds bold flavor to simple roasted veg like Brussels sprouts, carrots, beets, or sweet potatoes. It's also fantastic over grilled Mediterranean vegetables like zucchini, eggplant, red onions, and bell peppers. Just a small drizzle goes a long way.
• Cheese Boards: Add to soft cheeses like goat cheese, Brie, or blue cheese. Serve with figs, grapes, or fresh pear slices for a crowd-pleasing bite.
• Fruits & Desserts: Sounds surprising, but it’s incredible over strawberries, peaches, or grilled figs. Try it on vanilla ice cream, panna cotta, or even cheesecake for a gourmet twist.
• Flatbreads & Pizzas: Swirl over a prosciutto and arugula pizza or a goat cheese flatbread just before serving. Adds both visual appeal and flavor contrast.
• Sandwiches & Wraps: A little goes a long way—add a drizzle to turkey wraps, veggie paninis, or grilled cheese for extra zing.
• Grain Bowls & Salads: Mix into vinaigrettes or use on top of Mediterranean-style grain bowls with quinoa, roasted veg, and feta. Try it with our Moroccan Roasted Vegetable and  Quinoa Salad, Arugula, Apple, Beet, and Blue Cheese Salad or our Mediterranean Chicken Salad.

Storage Instructions

Homemade balsamic glaze stores beautifully and is perfect for meal prep or entertaining.

• Refrigerate in a sealed jar or squeeze bottle – A glass container works best to preserve flavor and texture. Once cooled completely, transfer your glaze and seal tightly, refrigerate for up to 1 month.
• Shelf Life: It will keep well in the fridge for up to 1 month. Since it’s essentially a reduced vinegar, it’s naturally acidic and shelf-stable for longer than most homemade sauces.
• Balsamic Reduction Too Thick? If your glaze thickens too much in the fridge, simply warm it slightly in a hot water bath or microwave in 5-second bursts to loosen.
• Make Ahead and Meal Prep Friendly: Make a double batch and store it in two small jars—one for daily use and one to stash away. You’ll thank yourself later!
• Not Freezer Friendly: We don’t recommend freezing, as it can alter the texture, but it’s so quick to make that you can whip up a fresh batch anytime.

Looking for more homemade staples? 

Try our homemade vinaigrettes, pickled onions, and more.

FAQ's

Once you try this homemade balsamic glaze, you’ll never want to buy it again. It’s incredibly easy, customizable, and the perfect way to level up simple meals.

We’d love to hear what you use it on! Leave a comment below and don’t forget to pin this recipe for later.

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.