This is the best and easiest 2-ingredient Balsamic Glaze (reduction) recipe that will become your favorite condiment for chicken, salads, steaks, and Caprese. It’s absolutely delicious.
We love to serve it over our Caprese skillet chicken and chopped Caprese salad.
Table Of Contents
Recipe Details
I love this Balsamic Glaze because it’s super simple and very versatile. It can be used with all sorts of dishes, and with such an amazing flavor, you’ll want to use it on everything.
- TASTE: Sweet and tangy, this delicious glaze is richly flavored.
- TEXTURE: After the reduction, the balsamic glaze is thick and almost syrupy. The honey gives it a smooth consistency.
- TIME: It only takes 15 minutes to make.
- EASE: With just two ingredients and a few easy steps, this recipe is perfectly simple.
Ingredient Notes
- Balsamic vinegar- Use a good quality one for the best flavor and richness.
- Honey– This will add sweetness and thickness to the syrupy glaze.
Add-ins and Substitutions
- Substitute brown sugar– In place of the honey, you can also use brown sugar. It adds a dark, rich flavor because of the molasses.
- Make it vegan- You can make this glaze vegan by substituting maple syrup for the honey.
- Add thyme- This herb has an earthy, slightly lemony flavor. Add it to your balsamic glaze for added dimension.
How to Make Balsamic Glaze
- Boil the ingredients. First, you’ll want to place the balsamic vinegar and honey in a small saucepan and bring it to a gentle boil.
- Simmer to thicken. Next, let it simmer for about 8-10 minutes on medium-low heat until the glaze thickens. Now you can remove it from the cooktop and let it cool.
Pro Tip: Once the reduction can evenly coat the back of a spoon, you know the glaze is done.
Recipe Tips
- Thin it out- If your glaze has gotten too thick, then just add a little water and heat it, stirring until it incorporates.
- Don’t burn it- Be careful to not scorch the bottom of the pan. If you burn the glaze, it’s not salvageable. Only gently boil it to avoid overheating.
- Check for doneness- See if your glaze is done by dipping a spoon in. If it coats the back of the spoon, then you’ve reached the right level of thickness.
FAQs
Balsamic glaze is simply a reduced form of balsamic vinegar. It can be reduced in a saucepan on its own or with some sort of sweetener like honey or brown sugar.
The best way to tell that your balsamic glaze is done is by dipping the back of a spoon into the reduction. If the back of your spoon is coated in the glaze evenly, you’re done!
Serving Suggestions
This homemade Balsamic Glaze recipe is a versatile sauce that you can use with so many dishes. Toss it in salad or pasta, or add it to your favorite meats and seafood.
- Chicken: Drizzle this glaze on Chicken Caprese, Stuffed Chicken Thighs, Grilled Chicken Kabobs, or Juicy Air Fryer Chicken Breast.
- Salad: Add it to a Caprese Salad, Antipasto Salad, Tomato Garlic Salad, or Spinach Salad.
- Steak: Enjoy it with a Cast Iron Ribeye Steak, Pepper Steak, Juicy Air Fryer Steak Bites, or Flank Steak Tacos.
- Seafood: You can use it as a sauce for Baked Shrimp, Air Fryer Salmon, Beer Battered Cod, or Cedar Plank Salmon.
Make This Recipe in Advance
Make ahead: Because this reduction is easy to store, you can make it weeks in advance and keep it in the fridge until you’re ready to use it.
Storing: This balsamic glaze keeps in the refrigerator for up to 1 month. I like to store mine in a glass jar with a tightly closed lid.
Freeze: It’s best not to freeze this glaze because it affects the acidity of the vinegar, changing the flavor.
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Full Recipe Instructions
Balsamic Glaze (reduction)
Ingredients
- 3/4 cup balsamic vinegar good quality
- 2 tbsp honey
Instructions
- In a small saucepan, whisk 3/4 cup balsamic vinegar and 2 tbsp honey together.
- Bring the 2 ingredients to a rolling boil over medium-high heat. Then reduce the heat to medium-low and simmer for an additional 10 minutes or until the glaze reduces and thickens. Once the reduction can evenly coat the back of a spoon, the glaze is done. Remove from heat and let it cool.
Notes
- Thin it out- If your glaze has gotten too thick, then just add a little water and heat it, stirring until it incorporates.
- Don’t burn it- Be careful to not scorch the bottom of the pan. If you burn the glaze, it’s not salvageable. Only gently boil it to avoid overheating.
- Check for doneness- See if your glaze is done by dipping a spoon in. If it coats the back of the spoon, then you’ve reached the right level of thickness.
Nutrition
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