I try not to have 50 different sauces and condiments in the fridge or pantry. I make sure to stock up on the essentials and make my sauces as often as possible. Balsamic glaze and balsamic reduction are two of my favourite sauces to make at home. Although you can purchase it premade at the store, it takes only a few ingredients to make it at home. It makes more sense to make it as you need it, rather than having an extra bottle.
What is a BALSAMIC GLAZE?
Balsamic glaze is also known as a balsamic reduced. It’s balsamic vinegar that has been simmered to evaporate most of its water content, leaving behind a thick, syrupy glaze. It is slightly sweet and tangy and can be drizzled on various foods, including meats, pasta, pizza, and other dishes.
I added some brown sugar to balance its acidity and speed up the thickening process to make this balsamic glazing recipe. However, if you want a more acidic balsamic glaze, you can leave out the sugar. You can add a pinch of salt to your glaze if you like. Salt can make the glaze pop a little more, depending on how you use it. After simmering, add a tablespoon of butter to your balsamic glaze.
What kind of BALSAMIC Vinegar should you use?
Balsamic vinegar will intensify the flavour, so I wouldn’t recommend buying the cheapest vinegar. It is good to check that the label reads “balsamic vinegar from Modena”. If you’re interested in learning more, here’s a great Huffington Post article about choosing balsamic vinegar. I have been enjoying Colavita balsamic vinegar lately because it has a great flavour and is affordable enough to be used every day.
WHAT MILLION DO YOU GET FROM IT?
This recipe makes approximately 1/2 cup of glaze. If you only need a small amount of glaze to make several servings, you can make a smaller batch. Although the method is the same, the simmer time might be slightly longer. The leftover glaze can be kept in a sealed container in the fridge for approximately two weeks.
HOW TO USE BALSAMIC GLAZE
Balsamic glaze can be drizzled on roasted vegetables like Roasted Brussels Sprouts or meats like Herb Roasted Pork Tenderloin. You can also glaze fresh produce such as salads, sliced tomatoes and Bruschetta.
HOMEMADE BALSAMIC GLAZE
Balsamic glaze, or balsamic reduction, can be made at home and deliciously drizzled on vegetables and meat.
Cooking Time: 10 minutes
Total Time: 10 minutes
Servings: 2 Tbsp per person
- 1 cup balsamic vinegar ($2.16)
- 1/4 cup brown sugar ($0.16)
- In a small saucepan, combine the balsamic vinegar with brown sugar. Stir until the sugar is dissolved.
- The mixture should be brought to a boil over medium heat. The heat should be reduced to medium-low. Continue to simmer the mixture, occasionally stirring until the volume has fallen to half. The process should take approximately ten minutes. However, it can take longer depending on the type of burner and cookware. It’s finished when simmering bubbles appear on the surface of vinegar and do not immediately explode.
- Allow the glaze to cool off from the heat. As it cools, the glaze will thicken significantly. To reduce the thickness further, simmer the glaze for another time.
- Let the glaze cool and drizzle it over your favourite foods. Refrigerate leftovers until you are ready to use them.