Name: 1 Ingredient Balsamic Glaze (Balsamic Reduction)
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Ingredients: 2 cups Balsamic vinegar

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Experience the magic of our homemade Balsamic Glaze! Elevate your dishes with its irresistible blend of sweet and tangy flavors. Perfect for salads, roasted vegetables, and even ice cream, this culinary gem will take your cooking to new heights in less than 20 minutes.

A teaspoon drizzles balsamic reduction back into a small bowl.

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Why you’ll love making this homemade Balsamic Glaze recipe

All you need is one ingredient: balsamic vinegar! It’s always in our pantry or on our shopping list for the week. This recipe can taste sweet without any added sweetener making it such a simple recipe.
This easy recipe is also called “balsamic reduction,”…and that’s all there is to it! Reduce the balsamic vinegar in a pot on the stove, and you’ll have a warm, syrupy balsamic vinegar glaze!
You can make balsamic glaze in just 15 minutes. It’s such a quick and healthy recipe, and when it’s finished cooking just allow it to cool before serving or storing.
Sweet and tangy, balsamic glaze is delicious on salads (especially caprese salad or one with goat cheese) and roasted veggies. Some even drizzle it over fresh strawberries and vanilla ice cream!
Homemade balsamic reduction is great to make ahead! It stores well in the fridge for up to a month and even lasts when stored in a cool dark place for up to a month. We prefer storing it in the fridge to drizzle on salads when the craving hits.
Much better than store-bought, homemade condiments are kinder to both your wallet and your body! Commercial balsamic glaze often has so many extra ingredients like added sugar that just aren’t needed, and some cost an arm and a leg.

How to make Balsamic Glaze with step-by-step instructions

A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.

Begin by adding balsamic vinegar to a small saucepan over medium heat and bring to a gentle boil.

Balsamic vinegar in a saucepan. — Add balsamic vinegar to a pan and simmer until thickened.

Someone holding a spoonful of balsamic glaze over a pan of glaze. — Allow to cool before use.

Reduce the heat to medium-low and simmer it for approximately 12 – 18 minutes, stirring occasionally, until the balsamic vinegar thickens to a glaze. The balsamic vinegar glaze should lightly coat the back of a spoon.

Remove the pan from the heat. Allow it to cool completely before transferring the balsamic glaze to an airtight container or mason jar. Note: The balsamic vinegar reduction will thicken slightly as it cools, so if it’s not quite at your desired thickness, allow it to cool completely before using.

Homemade balsamic glaze in a small bowl with a tea spoon resting in it.

Recipe notes and expert tips

Make it sweeter: Balsamic reduction really doesn’t need the extra sugar, but if you want to add some, go ahead! A little brown sugar or maple syrup are great options for even more depth of flavor.
Large batch: If you’re making a recipe that calls for a lot of balsamic glaze, you can easily double this balsamic glaze recipe.
Small batch: Just need a little balsamic glaze or don’t have enough for the full recipe? You can half this recipe easily, or just use as much as you have on hand if you’re running low.
Other vinegar: Other vinegar such as malt vinegar or white vinegar just don’t work for this recipe. Stick to balsamic vinegar! Its natural sugars reduce to make an amazing glaze. The other kinds of vinegar don’t have those sugars already in them, and reducing them just makes a very strong vinegar.

How to store leftover Balsamic Glaze

Store balsamic glaze in a clean glass jar in a cool, dark place for 2 weeks, or refrigerate leftovers for up to a month.

We love the cool sensation of drizzling it straight from the fridge, so keep it in there when possible.

What to serve with Balsamic Reduction

The great thing about this recipe is that you can use balsamic glaze with so many dishes!

When you’re thinking that your dish just needs a little something extra, try adding this balsamic vinegar glaze. The intense flavor complements everything!

We love balsamic glaze on Caprese salad with fresh mozzarella, sliced tomatoes, and fresh basil. We believe caprese is one of the best things in the culinary world, so be sure to check out our Caprese Appetizer, Caprese Skewers, Caprese Pizza, and Caprese Pasta Salad.

Other salads taste great with balsamic reduction, such as a classic wedge salad, Tomato Onion, and Cucumber Salad, Beet and Halloumi Salad, and our Roasted Beet and Feta Salad will explode with flavor in your mouth!

Roasted vegetables are more than elevated with a drizzle of balsamic reduction and olive oil before or after cooking. Try our Maple Roasted Carrots, Roasted Cauliflower, Roasted Brussels Sprouts, and Roasted Sweet Potato Cubes. Even better, roast a mixture of them all!

Use this delicious glaze with anything potato! Fluffy, starchy goodness with a sharp punch of sweet and tangy balsamic glaze. Nothing beats it. Try balsamic reduction over Air Fryer Baked Potatoes, Air Fryer Potato Skins, Roasted Baby Potatoes, or Crispy Smashed Potatoes.

If you’re craving it first thing in the morning, trickle a little balsamic glaze over toast or bagels with cream cheese before digging in! It’s also great on French Toast with a little warm honey.

Get adventurous with your dessert table by serving vanilla ice cream with fresh berries and a drizzle of our balsamic glaze. You’ll thank us later!

A small bowl of balsamic glaze with a teaspoon next to it, by the side of a Caprese salad.

What Kind of Balsamic Vinegar to Use

For the perfect balsamic glaze, opt for good-quality balsamic vinegar. Look for one labeled as “traditional” or “aged” for the best flavor.

Choose a thick and syrupy consistency that will create a rich and sweet glaze. Aim for simplicity by selecting a well-aged balsamic vinegar, and you’ll be on your way to creating a delightful balsamic glaze with minimal effort.

What does balsamic glaze look like?

Balsamic glaze has a thick, shiny, and syrupy appearance. It is usually dark brown or reddish-brown in color and has a smooth texture. When poured, it flows slowly and coats the surface with a glossy finish.

The glaze’s simple yet elegant appearance adds a visually appealing touch to your dishes, making them more enticing and delightful.

Why is my balsamic vinegar reduction not thickening?

If you’re wondering why your balsamic glaze isn’t thickening, there could be a couple of reasons.

Firstly, ensure that you have simmered it long enough to allow for reduction and thickening. Give it a bit more time on the heat if needed.

Secondly, check the quality of your balsamic vinegar. Using a higher-quality or more concentrated balsamic vinegar will yield better results. By addressing these factors, you will be able to achieve that desired thick consistency for your balsamic glaze effortlessly.

Balsamic glaze being drizzled over a Caprese salad.

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Homemade balsamic glaze being drizzled into a small bowl by a teaspoon.

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