How to Make Balsamic Glaze at Home (Only 2 Ingredients)
Store-bought glaze is expensive and usually padded out with thickeners and caramel coloring. The homemade version takes about fifteen minutes, costs a fraction of the price and tastes better. All you are really doing is
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What You Need
- 1 cup balsamic
- 1 tablespoon brown sugar (optional, for a sweeter glaze)
Use an everyday balsamic vinegar of Modena for this, not the thick aged kind. That one is already a syrup and costs far too much to boil down.
How to Make It
- Pour into a small saucepan over medium-low heat.
- Simmer gently for 12 to 15 minutes, stirring now and then. Do not let it boil hard.
- It is ready when it has reduced by half and coats the back of a spoon.
- Cool completely. It keeps thickening as it cools, so pull it off the heat sooner rather than later.
If it sets up too thick once cold, warm it gently with a teaspoon of water and stir until it loosens.
Want to Change It Up?
Drop a sprig of rosemary, a smashed garlic clove or a strip of orange peel into the pan while it simmers, then fish it out before the glaze cools. Same method, completely different flavor.
How to Use It
Drizzle it over roasted vegetables, grilled chicken, pork chops, caprese salad, strawberries or vanilla ice cream. A little goes a long way, so start with less than you think you need. Keep it in a small jar at room temperature and use it within two weeks.
One tip before you start: turn on the vent fan. The smell is sharp for the first few minutes, then it passes.
