Homemade Balsamic Glaze

drizzling balsamic glaze into glass jar with tsp

5 from 5 votes

With just 2 ingredients making Homemade Balsamic Glaze couldn't be easier. Even better, it stores in the fridge. Never get store bought balsamic glaze again!

Cook Time20

Total Time20

Course: Sauce

Cuisine: Italian

Servings: cup

Author: Chris Collins

Cost: £2 / $2.50

Equipment

Small Pot
Wooden Spoon

Ingredients

1 cup / 240ml Balsamic Vinegar
1 tbsp Brown Sugar (see notes)
Salt, to taste (optional)

Instructions

Pour 1 cup / 240ml Balsamic Vinegar, 1 tbsp Brown Sugar and pinch of Salt (optional) into a suitably sized pot. Stir to dissolve and bring to boil.
Reduce to a gentle simmer and stir occasionally for around 20 mins or until you can coat the back of a spoon. Serve or store immediately or it will over thicken from the leftover heat from the pan.

Video

Notes

a) Do I have to use sugar? - You can omit the sugar and make a balsamic reduction (just reducing/simmering down the vinegar until it thickens) it will just be ever so slightly less sweet.

b) Can I sub the brown sugar? - You can also use the same measurements of honey, maple syrup or caster sugar.

c) Sweetness - I recommend starting off with 1 tbsp and adding more at the end if you want it sweeter.

d) Storage/Usage - When happy with the consistency, serve or store straight away. The leftover heat from the pan will continue thickening the glaze so be sure that nothing you want to use is left in there. Seal in an airtight container and store in the fridge for up to 2 weeks (more at your discretion).

e) Calories - based on 1 cup vinegar and 1 packed tbsp brown sugar.

Nutrition