Make this easy balsamic reduction with balsamic vinegar, brown sugar and soy sauce. Inspired by a restaurant version I recreated at home, this sweet and savory balsamic glaze is delicious drizzled over steak, chicken and roasted vegetables. It takes about 20 minutes to make.
This reduction sauce is absolutely a great way to add flavor to steaks. Another one of our favorites is this Creamy Blue Cheese Sauce for Denver Steak.
Quick Look: Balsamic Reduction
- 🧁 Yield: ½ Cup
- ⭐ Features: Easy ✓ Flavorful ✓Versatile ✓
- ⌛️ Prep Time: 2 minutes
- 🍪 Cook Time: 20 minutes
- 🕑 Total Time: 22 minutes
- 👩🍳 Skill Level: Beginner
- 🏆 Why make THIS version? This is a seasoned version of a classic balsamic reduction. Soy sauce adds another layer of savory flavor.
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What is Balsamic Reduction?
Balsamic reduction is balsamic vinegar that’s gently simmered until some of its water evaporates, concentrating its sweet and tangy flavor and creating a thicker consistency. It’s often called balsamic glaze because of its rich, syrupy texture.
A traditional balsamic reduction can be made with just one ingredient: balsamic vinegar. This recipe takes a different approach, adding brown sugar for sweetness and soy sauce for savory depth. The result is a restaurant-inspired balsamic glaze with a more complex flavor than a simple vinegar reduction.
About This Recipe
A few years ago at a highly acclaimed Denver restaurant, I ordered Beef Tagliata, an Italian Steak, which was drizzled with a wonderfully rich balsamic reduction.
One bite and I was inquiring with the waitress about the glaze. She explained that it was not simply a pure balsamic reduction sauce, but a balsamic reduction which included the ingredients of brown sugar and soy sauce to season the vinegar.
It was so delicious, the very next day I went to work in my kitchen to recreate the process.
With just three ingredients, you can have your own little squeeze bottle of this black gold in your refrigerator. And once you learn how to make balsamic reduction, you’ll be drizzling it over everything.
Ingredients You’ll Need
- Balsamic Vinegar: The foundation of the glaze. Choose a moderately priced balsamic vinegar; there’s no need to spend a lot on an expensive bottle for this recipe.
- Brown Sugar: Adds sweetness and balances the acidity of the vinegar while helping create a rich, syrupy glaze.
- Soy Sauce: Adds savory depth and a little saltiness, balancing the sweetness of the brown sugar and the tang of the vinegar.
Ingredient Substitutions
Brown Sugar: You can make balsamic reduction with honey or maple syrup.
How To Make Balsamic Reduction
This recipe makes about ½ cup of Balsamic Glaze. You can double the recipe if you’d like, and increase the cook time to 30 minutes. Here’s how to reduce balsamic vinegar:
- Step 1: Combine the ingredients. Add the balsamic vinegar, brown sugar and soy sauce to a small saucepan. Stir to combine.
- Step 2: Bring to a boil. Heat over medium heat until the mixture begins to boil.
- Step 3: Simmer until thickened. Reduce the heat to low and simmer gently, stirring frequently, until the glaze has reduced and thickened to a syrupy consistency. This takes approximately 20 minutes, depending on your pan and heat.
- Step 4: Cool before serving. Remove the saucepan from the heat. Allow the balsamic glaze to cool before drizzling. It will thicken further as it cools.
Chef Lea Ann’s Tips for Success
- Maintain a gentle simmer. Avoid a vigorous boil, which can make it harder to control the reduction. The more you let the vinegar reduce, the thicker it will be, however, keep a close eye on it as it nears the end of its cooking time.
- Watch the consistency, not just the clock. The glaze is ready when it reaches a maple-syrup consistency. Cooking time will vary depending on your pan and heat.
- Remember that it thickens as it cools. Remove the glaze from the heat when it’s still pourable. Let it come to room temperature before trying to drizzle it.
- The balsamic glaze will thicken even more as it cools.
- Stir frequently toward the end. As the liquid reduces, the sugars become more concentrated, making the glaze more susceptible to scorching.
Storage
- Store Balsamic Glaze in a squeeze bottle in the refrigerator. That way it’s ready to drizzle whenever you’re read to use it. It will keep in the refrigerator for up to four weeks. It’s good on chicken, fish, pork, beef, parmesan cheese, strawberries, ice cream, cheese and more!
How To Use It
- Vegetables: Serve it over steamed or sauteed asparagus or Brussels sprouts.
- Pork Chops: Use this balsamic reduction to baste pork chops during the grilling process. It makes a beautifully caramelized crust. Top with my Chipotle Peach Salsa Recipe and you’ve got an easy Summery meal.
- Steak: Our favorite and most traditional way to use Balsamic Reduction is to drizzle it over Beef Tagliata. An Italian steak recipe.
- Chicken: Drizzle it over Grilled Chicken Kabobs. This sweet-tart glaze is also delicious with grilled chicken kabobs, especially when the chicken has been lightly charred on the grill.
We’re very proud of our Palisade Peaches here in Colorado. Simply drizzle a small amount over fresh sliced peaches. Or this Grilled Peach Salad with Arugula and Goat Cheese. And a traditional way is to drizzle it over Caprese Salad.
Balsamic Reduction FAQ’s
The terms are often used interchangeably. A balsamic reduction is made by simmering balsamic vinegar until it thickens. Balsamic glaze can refer to a pure reduction or a thicker, seasoned version made with additional ingredients such as sugar. This recipe includes brown sugar and soy sauce.
Yes. A traditional balsamic reduction requires only balsamic vinegar. Simmer it gently until it has reduced and thickened to your desired consistency. It will have a more pronounced vinegar flavor than this sweetened recipe.
Balsamic reduction continues to thicken as it cools. If yours becomes too thick, gently warm it with a little water, stirring until it reaches a pourable consistency. Avoid boiling it again for an extended period.
A moderately priced balsamic vinegar works well for this recipe. Since the vinegar is simmered and its flavor concentrated, there’s generally no need to use an expensive aged balsamic vinegar.
Explore More Sauce Recipes
And don’t miss the most popular sauce recipes on my site, take a look at New Mexico Red Chile Sauce Made From Chile Powder. It’s simply a great way to spice up meats, tacos, and even breakfast recipes like New Mexico Style Huevos Rancheros.
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Balsamic Reduction (Balsamic Glaze)
Ingredients
- 1 cup balsamic vinegar doesn't have to be expensive brand
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
Instructions
- Combine vinegar, brown sugar, and soy sauce in a small saucepan and bring to a boil.
- Reduce heat to low and simmer until thick and syrupy, about 20 minutes. Stir often so the vinegar doesn't burn. Remove from heat and let cool.
Notes
-
- Maintain a gentle simmer. Avoid a vigorous boil, which can make it harder to control the reduction. The more you let the vinegar reduce, the thicker it will be, however, keep a close eye on it as it nears the end of its cooking time.
- Watch the consistency, not just the clock. The glaze is ready when it reaches a maple-syrup consistency. Cooking time will vary depending on your pan and heat.
- Remember that it thickens as it cools. Remove the glaze from the heat when it’s still pourable. Let it come to room temperature before trying to drizzle it.
- The balsamic glaze will thicken even more as it cools.
- Stir frequently toward the end. As the liquid reduces, the sugars become more concentrated, making the glaze more susceptible to scorching.
Nutrition
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How come I’ve never heard of this before m
The steak tagliata was grilled medium rare and was comforting and delicious but the reduction was a first and it was a hit with my labor day guests. I’ll be back for more recipes…Thank you! Mark
Wonderful. I had never heard of Tagliata until Culinary School. It’s one of our favorite flank steak recipes. So you liked it and very glad you’ll be back. Thank you!
So I tried this but my glaze never thickened up, I’m assuming it’s because of the kind of balsalmic vinegar I have, cause when I used it to marinate my chicken the taste was a lot different then I’m used to. Do you have a favorite brand you like to use?
You know, that might be a good point. I’ve made this several times and usually use Costco brand.
I have seen a similar idea with Honey instead of brown sugar. I will add in the butter idea on my next batch!
Thank you!
Mmmmmm…
I want to run to the kitchen right now and make this! Oh, wait… I need to get the recipe 🙂 Hubby doesn’t like balsamic, so more for me! Yay! I think this would be wonderful over chicken – or anything, really.
After tasting it, I agree, it would be wonderful over about anything. Thanks Karen.
Thanks for the great tip about keeping it in a squirt bottle on hand. I’ll have to do that so it’s ready when I need it.
You’re welcome Chris!
How silly is that brocolli??? I saw a photo of chicken skewers with a completely different sauce and it had the cutest little biased cut chunk of green onions at each end. No green onions, so I tried it with a small chunk of brocolli. Kinda looks pitiful don’t you think??? 🙂 It’s my favorite beef curry for us tonight. One of my favorite recipes that I make alot and have never blogged.
I don’t think it looks pitiful at all – just teasing you. I sure hope you plan to share the curried beef recipe! Being one of your favorites is a pretty darned good endorsement!
What an exquisite photo! I loved the token brocooli. 😛
I clicked over and read that recipe and was very tempted to get up and make it before I even left my comment. (but I’m making a concerted effort to stay on task) Having said that, I am making the asparagus for dinner, but I’ll be trying this glaze on chicken like you did. Yum!!
And by the way, thanks for the compliment on the photo.
Thank you for passing this recipe along! I might make this today. I just picked up some of those clear culinary squeeze bottles and I am dying to fill them up w/something! Beautiful skewer too!
I need more of those plastic squeeze bottles. I only bought one … a DUH
Interesting post on a sauce that I promised myself I would explore soon!
Thanks to Michele, our exploring time has been done for us.
I made a balsamic reduction yesterday and now I absolutely swear that I’m going to use it in place of maple syrup on my pancakes. It’s truly amazing stuff!
I like the way you think…pancakes would be divine.
This I gotta try. I have a bottle of balsamic reduction that I purchased several years ago when I, like you, fell in love with it. I’ve often thought “could I make my own?” but never got around to experimenting with it. Thanks Lea Ann for introducing us to Michele. I’m off now to check out her recipe.
Sam
Michele is very talented. I’m sure you’re going to love her site.
Love the recipe, LeaAnn, thanks! We use balsamic on everything!
I will now too. 🙂
This sounds great Lea Ann. Anything with Balsamic Vinegar I’m surely to love. A favorite local restaurant does a broken Balsamic dressing and like your experience their description sounds so easy but I doubt the results would turn out for me as theirs does. Love that Michele helped out too. Will go look at her site.
We missed you yesterday Toni! As always, thanks for the comment and yes, Michele’s site is a “must visit”
So glad you liked it!
Loved it Michele.
I’m going to have to get a bottle of this in my fridge too! It sounds great.
You definitely need a bottle Karen. How about over stuffed mushrooms? yum
We’re just beginning to appreciate the benefits of a balsamic drizzle – especially Bev – so I believe this is one we’ll have to try out.
So many possibilities for uses. I’ll be making Asparagus very soon.
Crab cakes are tricky for me — I’ve had more bad to mediocre ones than really good ones.
I couldn’t agree more Russ, good ones for me are few and far between.
Awesome! I love a balsamic glaze on berries. Thanks for the link!
I don’t think I’ve ever had it on berries…I think it sounds delicious and can’t wait to get some strawberries in this house.
Hi Lea Ann, Balsamic reduction sauce is heavenly. I make mine with butter (lots of butter) and tilapia. It is unbelievably good. I need to try Michele’s version since I have green asparagus in the fridge. Sorry I missed the meet up today. Kirsten
I bet butter would make it ever that much more heavenly. I’ll be adding some next time I make it. 🙂