Balsamic Reduction Syrup

This sweet and tangy condiment can be called Balsamic Reduction, Balsamic Glaze, or Balsamic Syrup – no matter what you call it, it’s an absolute must for every kitchen!

Best of all, you only need one ingredient – plain old balsamic vinegar – plus a few minutes to create the condiment of your dreams.

Why You’ll Love Balsamic Reduction

SO delicious – Reducing balsamic vinegar into a syrup concentrates the sugars, resulting in a sweet, slightly tart syrup that is insanely delicious on so many things (but especially caprese salad or caprese skewers!)

So simple to make – It takes less than 15 minutes to simmer balsamic vinegar into glossy magic.

Lasts a long time – Whip up a batch and refrigerate your balsamic glaze – it will last for months in there.

Ingredients

Balsamic vinegar – Yep, just one ingredient for balsamic reduction! It doesn’t need to be super high quality, but make sure it doesn’t have any additives like coloring or flavoring. Traditional balsamic vinegar, made without additives, has been aged for years and therefore tastes the best when reduced.

Adaptations/Variations

Some recipes call for brown sugar (about 1 part brown sugar to 4 parts vinegar) or pure maple syrup, which results in a sweeter, more caramelized balsamic reduction. If you want a sweeter result, you might try adding one of those.

How to Make Balsamic Glaze

Pour the balsamic vinegar into a small saucepan and place it over low heat.

Bring the vinegar to a light simmer and cook uncovered for approximately 12 minutes, stirring every couple of minutes.

Cook just until the vinegar starts to thicken. Test it by inserting a metal spoon; if it coats the spoon lightly, it’s done.

Allow your balsamic syrup to cool completely. Remember, it will thicken as it cools.

Store in an airtight container in the fridge.

Tips for Success

Don’t cover it! You want to vinegar to evaporate to create that thick, glossy syrup.

Don’t boil! Keep it at a low simmer, otherwise it’s really easy to burn your balsamic glaze.

Remember, your balsamic glaze will thicken more as it cools. I watch for it to be just thick enough to coat a spoon, about the same consistency as a thinner cough syrup. That’s my cue that it’s done.

Utilize your kitchen exhaust system, or your house will really smell of vinegar!

Ways to Serve Balsamic Glaze

Drizzle it over caprese salad or caprese skewers

Add some to grilled or roasted vegetables

Pour a bit on your avocado toast

Drizzle over fresh strawberries for a fresh and tasty dessert

Add to green salads with a bit of olive oil and some coarse salt and freshly ground pepper

Glaze chicken, fish, or tofu

Serve it on a cheese charcuterie board, either drizzled over soft cheeses or on its own with a spoon for self-serving

Balsamic glaze is dark, glossy, and so full of intense flavor. It’s the ultimate condiment!

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