$2.32 RECIPE / $0.58 SERVING
I make an effort not to have 50 different sauces and condiments in my refrigerator and pantry, so I stock up on the essentials and prepare my own sauces whenever possible.
One of those sauces that are SUPER easy to prepare at home is a simple balsamic glaze or balsamic reduction.
Yes, you can buy it ready-made, but it just requires a few ingredients and around 15 minutes to prepare at home. So it makes sense to manufacture some as needed rather than keeping that extra bottle on hand!
BALSAMIC GLAZE: WHAT IS IT?
Balsamic glazes, also known as balsamic reductions, are made from balsamic vinegar that has been boiled until most of the water has evaporated, leaving a thick, syrupy glaze.
It’s somewhat sweet and tangy, and it’s delicious poured over roasted vegetables, meat, pasta, pizza, and other dishes.
I used a little brown sugar in my balsamic glaze recipe to balance the acidity and help it thicken faster, but you may leave it out if you want a more acidic balsamic glaze. If you like, a pinch of salt can be added to your glaze.
Depending on how I’m using it, I find that adding a pinch of salt might help it pop even more. If you want your balsamic glaze to be even richer, add a tablespoon of butter after it has simmered.
WHICH BALSAMIC VINEGAR SHOULD I USE?
Because the flavors of the balsamic vinegar will be amplified, I would not recommend using the cheapest vinegar available.
Make sure the label states “balsamic vinegar of Modena” as a starting point. If you want to learn more about balsamic vinegar, check out this article from the Huffington Post.
HOW MANY GLAZES WILL IT PRODUCE?
This recipe yields approximately 12 cups of glaze. If you only need a small amount of glaze for a couple of meals, create half a recipe.
The process will remain the same, however, the simmer time may be cut in half. You can store leftover glaze in the refrigerator for up to two weeks in an airtight container.
APPLICATION OF BALSAMIC GLAZE
Drizzle balsamic glaze over roasted vegetables, such as brussels sprouts, or roasted meat. It’s also delicious drizzled over salads, sliced tomatoes, or bruschetta.
HOMEMADE BALSAMIC GLAZE
Servings: 2 Tbsp. each
- 1 cup balsamic vinegar ($2.16)
- 1/4 cup brown sugar ($0.16)
- In a small saucepot, combine the balsamic vinegar and brown sugar. To dissolve the sugar, stir it in.
- Over medium heat, bring the mixture to a simmer. Reduce the heat to medium-low and continue to cook, stirring periodically, until the mixture has reduced to roughly half its original volume. This should take about 10 minutes, although it will depend on your cookware and burner. When the simmering bubbles on the surface of the vinegar linger rather than pop, you’ll know it’s done.
- Allow the glaze to cool after removing it from the heat. It will thicken significantly as it cools. If the glaze isn’t thick enough, you can reduce it further by simmering it again.
- Once the glaze has cooled, sprinkle it over your favorite foods and enjoy! Keep leftovers refrigerated until ready to use.
NUTRITION IN BALSAMIC GLAZE
- Serving: 2 Tbsp
- Calories: 108 kcal
- Carbohydrates: 24 g
- Protein: 1 g
- Sodium: 19 mg
STEP BY STEP INSTRUCTIONS FOR MAKING BALSAMIC GLAZE
- In a small saucepot, combine 1/4 cup brown sugar and 1 cup balsamic vinegar.
- To dissolve the brown sugar, stir in the vinegar. Allow the mixture to come to a boil over medium-high heat. Reduce the heat to medium-low and continue to cook for about 10 minutes, or until the mixture has reduced by half, stirring periodically. As the vinegar thickens, the bubbles from the simmering process take a bit longer to appear on the surface.
- When the volume has dropped by half, take the balsamic reduction from the heat. It will continue to thicken quite a bit as it comes closer to room temperature. If it doesn’t get as thick as you’d want, you can merely simmer the glaze again.
- Drizzle the balsamic glaze over your favorite vegetables, pasta, salads, meat, and more!