The best and easiest 2 ingredient balsamic glaze (reduction) that will become your favorite condiment for chicken, salads, steaks, and Caprese.
We love to serve it over our Caprese skillet chicken and chopped Caprese salad.
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How to make a balsamic glaze
- Like any reductions, you’ll want to place the liquid (balsamic vinegar) and honey in a small saucepan and bring it to a gentle boil.
- Next, you’ll want to 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.
How can you tell that a glaze has thickened?
- 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!
What ingredients are in a balsamic reduction
- Good quality balsamic vinegar
- Honey or brown sugar
What is balsamic glaze
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.
How to store homemade balsamic reduction
Homemade balsamic reduction can be stored in the refrigerator for up to 1 month. I like to store mine in a glass jar and a tightly closed lid.
What to serve with balsamic glaze
- Baked Caprese skillet chicken
- Chopped Caprese salad
- Tomato basil panini
- Chopped antipasto salad
- Garlic tomato salad
- Grilled fish (baked works too)
- Any kind of chicken
Full Recipe Instructions
Balsamic Glaze (reduction)
- 3/4 cup balsamic vinegar good quality
- 2 tbsp honey
- 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.
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