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How-To Make Balsamic Glaze

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Balsamic Glaze is just a fancy way of saying reduced down Balsamic vinegar.  It’s a super simple way to add lots of flavor to a dish with out adding lots of extra calories or fat.

I make this every couple of weeks and then just leave it in the fridge to use as a dip for raw veggies or drizzled on salad. It’s also a great way to add a little zing to some simply grilled fish or chicken. And every now and then if I’m having a little sweet tooth, I’ll mix some balsamic glaze with some berries and spoon it over vanilla ice cream:).

I know that often times people will little bit of sugar to balsamic glaze to sweeten it up a bit more, but I find it sweet enough with out the addition of extra sugar. I really like the tangy-sweet-and-sour flavor that it has just the way it is!

Balsamic Glaze

Yield: Makes 1/4 cup


  • 2 cups of Balsamic vinegar


Pour vinegar into a small sauce pan and bring to a boil.  Once you've got a boil, reduce the heat and allow the vinegar to simmer for about 30-45 minutes or until the vingar has become thick enough to coat the back of a spoon (you should have about 1/4 cup of glaze when it's done).

Remove from heat and allow to cool. Store in a container with a lid and pop it in the fridge.  It should last you a few weeks.

One tbsp. of Balsamic Glaze:
Calories: 35; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 5mg; Carbohydrate: 9g; Dietary Fiber: 0; Sugars: 7g; Protein: 0g

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19 comments on “How-To Make Balsamic Glaze

  1. I’m making this right now, and it smells sooo good! Putting it over salmon later… Thanks, Dani!

  2. Katy – Ohhhh… over salmon?!! That sounds SO good!! I’ll have to try it:).

  3. What a fabulous idea! It would work with soooo many things. Drizzled over fresh sliced homegrown tomatoes with mozzarella and a splash of extra-virgin olive oil…

    Dinner has just been planned for tonight.

    Really enjoy your site!

  4. Susanna – Yum! Drizzled over tomatoes and mozzarella would definitely be delicious!! Glad you are enjoying the site:)

  5. This is making my mouth water just thinking about it! Uh! Can’t wait to try this!!

  6. Just found this great idea …love it ….drizzled over fresh greens,walnuts,manderan oranges, little bit a feta. Delicious!!!
    Lots of flavor/little calories

  7. I created rustic pizzas with this sauce. Sliced whole wheat pitas, thin sliced plum tomatoes, chopped basil, balsamic glaze and shredded mozarella cheese. 3 words DE-LIC-IOUS! Thank you so much.

  8. My son Loves this glaze on in a whole wheat wrap with turkey, avacado and arugula or on a grilled cheese sandwich. So Yummy. Thank you!

  9. Really good. Try sauté some onion in a little butter, then add balsamic glaze and a little honey. Use as a steak sauce, it’s soooo good.

  10. I am making this tomorrow for a family bbq I am going to put it over grilled pineapple and grilled peaches! I am debating adding the brown sugar or not

  11. Lexi – It’s never too late to add the sugar.. so just taste as you go and add as your taste buds like:)

  12. Thanks. I knew that it had to be easy to do! Heading to the kitchen right now to make it.

  13. After making the glaz, how should I store it? If I’m not using it right away.

  14. I made it but it did take much long to get it as thick as I wanted. I added sugar and sorry I did, I had tasted it without the sugar and it was very good but I wanted it a little sweeter, I overdid the suger but it is still good and usable on certain things, like ice cream, yummy.
    Thanks for the recipe, I had been buying it at Trader Joe’s and then they stopped stocking it and now I have it. Been looking for it on the shelves of other stores for years. A lot more thrifty to make it yourself.

  15. Making right now. Going to drizzle over garlic grilled chicken breast with pasta. Also made homemade brusetta tomatoes to throw in topped with fresh parmesan cheese…YUMMY! Thank you!

  16. Hey I have a question, how do you get it to be more like a syrup?
    I want it to be a little thicker than the video do you know how to?
    Thanks :)

  17. I’m making the glaze right now (never have before), for tomorrow’s pan seared chicken and strawberries…(cant wait to try it) but I bet that same recipe would be awesome on salmon as well. Dani, what do you think? Should I change anything about it for the salmon, like the cheese or anything?

    Thx, Sandi

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