Making a Healthy Balsamic Glaze recipe, without loads of added sugar, is as easy as reducing balsamic vinegar over low heat on the stovetop! With a few simple ingredients and tricks up your sleeve, you can have a naturally sweet, delicious glaze ready to use as a sauce or salad dressing!
Best Balsamic Glaze Recipe
What makes this the absolute best homemade balsamic glaze recipe?
It’s a simple recipe with a tangy flavor and the perfect balance of sweetness.
And you only need ONE ingredient. (Yup, it’s just as easy as buying a store bought bottle!)
By purchasing a good, high-quality and authentic balsamic vinegar of Modena, you can quickly and easily have a homemade glaze ready to enjoy without any added sugar.
Not only is this the best way to make it, but it’s also great for those on a Whole30, keto, or low-carb diet.
You can drizzle it on Caprese Skewers with a bit of olive oil, top your Tomato Bruschetta or Chicken Bruschetta with it, or store it in an airtight container and use if for weeks! (That is, if it lasts that long!)
What is the difference between a balsamic glaze and a balsamic reduction?
A balsamic glaze and a balsamic reduction are essentially the same thing: a reduction of balsamic vinegar. It’s made by simmering balsamic vinegar, sometimes with added sugars or honey, in a saucepan over low-heat until it has thickened into a syrup-like consistency.
Table of Contents
- Best Balsamic Glaze Recipe
- Ingredients
- How to Make a Healthy Balsamic Glaze
- How to thicken Balsamic Glaze?
- FAQs
- Recipe Tips
- More Sauce Recipes
- Healthy Balsamic Glaze Recipe
Ingredients
- Balsamic vinegar. The best type of balsamic vinegar to get is one from the Modena region. (Also known as a “balsamic vinegar of Modena.) More affordable brands at the grocery store are made from wine vinegar and grape musts instead of the more expensive types made from pressed grapes. Choose a brand you like the taste of and can afford. Some of the best, easy-to-find ones are Ottavio, Alessi, Bertolli, Roland, and Mazzetti.
- Sweetener. If you’d like, you can add a little brown sugar (dark brown is delish!), or a sugar substitute such as pure maple syrup or honey. Avoid using corn syrup. This ingredient is totally optional, though, and you don’t need any additional sugar if you get a good quality vinegar!
How to Make a Healthy Balsamic Glaze
Please see the recipe card below for ingredient amounts and more detailed instructions.
1. Add to a Saucepan
Select amedium-sized stainless steel or enameled cast-iron saucepan. A small saucepan will work for a single serving batch.
Add the balsamic vinegar to the saucepan and bring it to a gentle boil over medium heat
2. Simmer Until Reduced
Reduce the heat to low. Let balsamic vinegar simmer over low heat for 12-15 minutes, or until reduced by ½ to ⅔.
The reduction is done when you dip the back of a spoon into the liquid and it slowly drips off. You’re looking for a syrupy consistency.
How to thicken Balsamic Glaze?
If your balsamic glaze has not thickened up to your desired consistency, simply allow it to simmer longer until it does. The longer you simmer it, the thicker it will get.
3. (Optional) Sweeten it Up
If you were unable to find a higher quality balsamic vinegar, you may need to add a touch of sweetener to it. To do this, simply add 1-2 tablespoons of your favorite sweetener of choice, white or brown sugar, honey, or pure maple syrup all work great, when you add the vinegar to the saucepan.
To Store:Once cooled, transfer the balsamic glaze to an airtight container, a clean glass jar is my favorite to use, and store for up to two weeks at room temperature or in the refrigerator for 1-2 months.
What can I use Balsamic Glaze on?
This syrupy glaze will liven up just about any meat, vegetable, or appetizer.A few dishes you might want to top with it:
- Caprese skewers or a caprese salad
- Skillet Bruschetta Chicken and Asparagus
- Bacon Wrapped Asparagus
- Roasted vegetables
- Filet mignon or Baked Pork Chops.
- Over fried goat cheese or with a cheese plate
- Drizzle on these Brussels Sprouts with Bacon.
- Fresh fruit or vanilla ice cream (surprising, but try it!)
FAQs
Does balsamic glaze need to be refrigerated?
Store bought and homemade balsamic glaze recipes do not need to be refrigerated. However, refrigerating them will extend their shelf life.
Is balsamic glaze healthy?
Homemade balsamic glaze, without any added sugars, is a relatively heart-healthy addition to add to dishes. Avoid store bought glazes with too much additional sugar.
Can I reduce balsamic vinegar too much?
Yes, you absolutely can reduce balsamic vinegar too much. The result will be a hard or gooey lump when it cools. If this happens, try reheating it slowly, adding a little bit of water at a time to loosen it up.
Recipe Tips
- Be picky. Choose a a traditional balsamic vinegar from Modena.
- Just a little. Only add a small amount of sweetener and then taste.
- Watch it. If you allow the vinegar to reduce too long it will harden when cooled.
- Make extra. This balsamic reduction recipe is perfect to make a large batch of and store for future use.
More Sauce Recipes
Do you love adding more flavor without adding extra sugar and unhealthy ingredients? Try one of these delicious sauce recipes next.
You might like this Balsamic Vinaigrette, Honey Mustard, Avocado Pesto, and Remoulade Sauce.
Of course, Secret Sauce, Chick-fil-A Sauce, and Spicy Sriracha Mayo are tasty, as well.
Tap stars to rate!
5 from 4 votes
Healthy Balsamic Glaze Recipe
Making a Healthy Balsamic Glaze recipe, without loads of added sugar, is as easy as reducing balsamic vinegar over low heat on the stovetop! With a few simple ingredients and tricks up your sleeve, you can have a naturally sweet, delicious glaze ready to use as a sauce or salad dressing!
Yield 15 servings
Prep 2 minutes mins
Cook 13 minutes mins
Total 15 minutes mins
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Ingredients
- 1 cup balsamic vinegar of Modena
- 1-2 Tbsp. honey or maple syrup, optional
Instructions
Add balsamic vinegar (and sweetener, if using) to a medium-sized saucepan. Bring ingredients to a boil and then reduce heat to a simmer.
1 cup balsamic vinegar of Modena, 1-2 Tbsp. honey
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!
Last step! If you make this, please leave a review letting us know how it was!
Tap stars to rate!
5 from 4 votes
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.
Nutrition
Calories: 14kcal, Carbohydrates: 2g, Sodium: 3mg, Potassium: 19mg, Sugar: 2g, Calcium: 5mg, Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Categorized as:
Dairy-Free, Gluten-Free, Low-Carb, Low-Fat, Lunch, Nut-Free, Paleo, Recipes, Refined Sugar-Free, , Soy-Free, Vegan, Vegetarian, Whole30
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