This balsamic reduction glaze could very well become your new favorite condiment.
While I titled this recipe as Balsamic Reduction Glaze, I could have just as well called it Balsamic Sauce, Balsamic Reduction, or Balsamic Syrup. I just pulled Balsamic Reduction Glaze out of a hat. In reality, it’s basically just balsamic vinegar that has been reduced by half with a few added ingredients. Whatever you decide to call it, you will call it delicious…and addictive!
As you know, balsamic vinegar is a high end vinegar that originated in Italy. Some of the best balsamic vinegars are made under strict guidelines using quality ingredients and are aged from twelve and some as much as 25 years or more. As you might imagine, such quality balsamic vinegars are beyond the financial budgets of most, with some fetching as much as $800 USD or more.
Fortunately, there are plenty of more affordable options for balsamic vinegars, but just like anything, you only get what you pay for. A key advantage of this balsamic reduction glaze is it amps up the flavor of a lesser quality vinegar.
What are some uses for a balsamic reduction glaze?
- Salad Dressing If you’re a fan of vinegar and oil salad dressing, you’ll love this. I can almost bet you’ll never go back to your old vinegar.
- Veggies Put some pizazz into a serving of veggies by drizzling the balsamic reduction glaze over them. It goes exceptionally well with grilled vegetables.
- Dip Use it as a dip, especially with crusty bread.
- Fruit The tangy flavor of the vinegar is a perfect match for the sweetness of fruits.
- Meat This is our favorite! It’s the perfect glaze for grilled chicken. Applied a couple of times just prior to removing from the grill takes chicken to a whole new level. Also great on fish, seafood, pork and lamb.
- Ideas? Only your imagination limits it’s use. I’ve even seen people spoon it on vanilla ice cream! You may even find yourself just drinking it.
Keep in mind, the longer it cooks, the thicker it becomes. Your preference for a meat glaze might be thicker than you might want for a salad dressing. At a minimum, it should be reduced by half. Reduce even more for a thicker consistency. I tend to make my batches thick by reducing it by 75%. It’s almost a molasses consistency. I find it easier to thin individual servings than to thicken it. Thin with water or a good white wine.
Additionally, add flavor with herbs, spices, honey or whatever. I have a spicy version I keep on hand where I added some hot sauce. Experiment.
- 2 cups balsamic vinegar
- 2 tablespoons dark brown sugar
- 2 tablespoons honey
- Combine all ingredients in a small saucepan
- Over a medium heat, bring to a slow boil
- Reduce heat to maintain a steady simmer
- Continue to cook for about a half an hour.
- Check for desired consistency and taste for flavor. Adjust the flavor if necessary and continue cooking until desired consistency is achieved while carefully watching. Occasionally stir. If you're new to balsamic reduction, reduce by half for starters.
- Allow to cool and place in an airtight container. Store in a cool, dry location or in the refrigerator.
Don't forget herbs and spices. Experiment with garlic, rosemary, sage or oregano, etc.