Balsamic Glaze
Published Apr 08, 2026
Make the best balsamic glaze recipe with just two ingredients: balsamic vinegar and brown sugar. It tastes great on everything!
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Make your own balsamic glaze sauce!
I don’t usually keep balsamic glaze in the pantry, but I almost always have balsamic vinegar and brown sugar, so I just make it when I need it. My homemade balsamic glaze takes less than 20 minutes, and I usually have it going on the stove while the rest of dinner is cooking.
I like doing it this way because I don’t have to buy a separate bottle just for one recipe here and there. And honestly, homemade balsamic glaze tastes really good. It’s thicker, a little richer, and easy to adjust depending on whether I want it more sharp or a little sweeter.
Happy Cooking!
– Yumna
Balsamic Glaze Ingredients
- Balsamic vinegar: Use a good balsamic vinegar here since it is the whole base of the recipe, and the flavor gets more concentrated as it reduces. If the vinegar is very sharp on its own, the finished glaze will be sharper too. Keep in mind it thickens more as it cools, so stop cooking it when it is still a little looser than you think it should be.
- Brown sugar: This is optional, but it helps if you want the glaze a little sweeter and a little less sharp. Light or dark brown sugar both work. If your balsamic is already on the sweeter side, you may not need it at all. You can use granulated sugar if it’s all you have, but the flavor won’t be as rich. Or, you can just skip it.
How to Make Balsamic Glaze
Balsamic Glaze Recipe
Video
Ingredients
- 2 cups balsamic vinegar
- ¼ cup brown sugar optional, for sweetness
Instructions
- Pour the balsamic vinegar (and brown sugar, if using) into a medium saucepan over medium heat and bring to a gentle boil.
- Reduce the heat to medium-low and simmer for about 15–20 minutes, stirring occasionally with a heat resistant spoon. As it simmers, the balsamic vinegar will reduce and thicken, forming a syrupy consistency. Keep an eye on it to prevent it from burning or boiling over.
- To test the consistency of the glaze, dip the spoon into the saucepan and lift it out. The glaze should coat the back of the spoon and slowly drip off. If it's too thin, continue simmering for a few more minutes. If it's too thick, add a splash of water or more balsamic vinegar to thin it out.
- Once the glaze reaches your desired consistency, remove the saucepan from the heat and let it cool for a few minutes.
- Transfer the glaze to a clean, airtight container and let it cool completely. As it cools, it will thicken slightly more. Makes ½ cup.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Tutorial Tips
- Keep an eye on the heat. While the balsamic vinegar simmers, watch it so it doesn’t boil over or burn.
- Test for consistency. Dip a heat-resistant spoon into the saucepan and lift it out. The balsamic glaze should coat the back of the spoon and slowly drip off. If it’s too thin, continue simmering for a few more minutes. Or, if it’s too thick, add a splash of water or more balsamic vinegar to thin it out.
- Experiment with flavors. This is a basic tutorial on how to make balsamic reduction, but you can get creative and experiment with different flavors. While it simmers, try infusing the glaze with herbs like rosemary or thyme, or add a touch of honey for extra sweetness.
How to Use Balsamic Glaze
- As a drizzle: Use a spoon or a squeeze bottle to drizzle directly over the dish, creating thin lines or zigzag patterns across the surface.
- By the spoon: Use a spoon to strategically place small dollops of glaze into certain pockets in your food.
- Brushing: For meats, poultry, or roasted vegetables, use a pastry brush to evenly apply the glaze.
- Dipping: Serve balsamic glaze in a small ramekin as a dipping sauce and pair with bread, cheese, or vegetables.
Recipes to Make with Balsamic Glaze
- Skewers: Caprese Skewers, Deli Charcuterie Skewers, Grilled Chicken Kabobs
- Salad: Tomato Caprese Salad, Caprese Pasta Salad, Strawberry Spinach Salad
- Drizzled on top of: Bruschetta, Grilled Pizza, No-Churn Ice Cream
FAQs
Yes, you can buy balsamic glaze at most grocery stores. It’s usually in the condiment section or vinegar aisle. But it’s so easy to make your own!
Comments
If I simmered too long and it is too thick, how would I thin it?