Balsamic Reduction (Balsamic Glaze)

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Balsamic reduction recipe in a clear mason jar with a spoon.

5 from 3 votes

Balsamic Reduction (Balsamic Glaze)

Once you know how to make a quick and easy Balsamic Reduction, or a Balsamic Glaze, you have a delightfully sweet topping for so many recipes. You only need one simple ingredient, a pot, and a stove to make this homemade sauce.

Servings: servings

Author: London Brazil

Ingredients

1 cup balsamic vinegar of Modena
1-2 Tbsp. honey or maple syrup, optional

Instructions

Add balsamic vinegar (and sweetener) to a medium-sized saucepan. Bring ingredients to a boil and then reduce heat to a simmer.
Simmer uncovered for 12-15 minutes, or until balsamic vinegar has reduced by ½ to ⅔. Simmer longer for a thicker glaze and shorter for a thinner glaze.
Let balsamic reduction come to room temperature before storing in an airtight container. Enjoy!

Notes

Serving size is for 2 teaspoons of balsamic reduction without added sweetener.

Meal Prep and Storage

To Store: Once you have finished making your reduction of balsamic vinegar, let it come to room temperature completely before storing. Store it in an airtight jar at room temperature for up to 1 week or in the refrigerator for 1-2 months. Make sure you bring it to room temperature before serving if stored in the refrigerator.

To Freeze: While you can freeze balsamic vinegar or a reduction, it is unnecessary. The acidic nature of the vinegar means bacteria can't live in it.

Nutrition