A delicious and easy recipe for balsamic reduction sauce. Just like you’d find drizzled over your favorite steak or vegetable in an elegant restaurant. This recipe uses brown sugar and soy sauce to uniquely season the balsamic vinegar to make the best balsamic glaze.
What is Balsamic Glaze?
Balsamic Glaze, also called “balsamic reduction” is simply a reduction of Balsamic Vinegar. Balsamic vinegar is simmered stove top until it has reduced down and thickened to a maple syrup consistency. Reducing balsamic vinegar makes it darker in color and intensified in flavor.
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 glaze.
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.
Making this balsamic glaze recipe or balsamic reduction is easy, I promise! It’s a simple one saucepan project that takes about 20 minutes to complete stovetop.
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.
Let’s take a look.
Ingredients You’ll Need
- Balsamic Vinegar
- Brown Sugar, Dark or light.
- Soy Sauce
Ingredient Substitutions
Brown Sugar: You can make balsamic reduction with honey or maple syrup.
Step by Step Instructions, It’s Easy
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 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, stirring often. Remove from heat and let cool.
No. To make Balsamic Glaze, I buy the big bottle of balsamic vinegar from Costco. Or look for a moderately priced balsamic vinegar at the grocery store.
If you’re worried about buying that large bottle from Costco, not to worry, stored in a cool dark place, balsamic vinegar will last up to five years.
Tips for Success
- The more you let the vinegar reduce, the thicker it will be, however, keep a close eye on the vinegar as it nears the end of its cooking time. If you over cook it, it will take on a “burnt” flavor and you’ll have to start over. I’ve never reduced it more than the 20 minute recommended time.
- Let it come to room temperature before trying to drizzle it.
- The balsamic glaze will thicken even more as it cools.
- If the balsamic glaze ends up too thick, add a little water and reheat slowly stovetop.
- You can make a pure balsamic glaze (no soy sauce or brown sugar) just by simmering one cup of balsamic vinegar on low for about 30 minutes or until the vinegar has reduced by about half and thickened.
What To Serve With Balsamic Reduction Sauce
- Our favorite and most traditional way to use Balsamic Reduction is to drizzle it over Beef Tagliata. An Italian steak recipe. And over simple seasoned grilled chicken kabobs as shown above. All you need is a simple green salad for a side.
- 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.
- It’s perfect to drizzle over Caprese Salad.
- Serve it on grilled chicken .
- We love it over steamed or sauteed asparagus or Brussels sprouts.
Or use this balsamic glaze to base 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.
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!
Recipe for Balsamic Reduction Sauce
Balsamic glaze may just be the best condiment ever. It’s sweet and tangy flavor goes will with both sweet and savory items. It’s great on vegetables, meat, cheese and even fruit.
Related Recipes
Looking to lose the preservatives in store purchased condiments and make more sauces in your own kitchen? Take a look:
- Quick Red Onion Chutney (great on burgers)
- Sweet Red Wine Vinaigrette Dressing
- Homemade Catalina Dressing
- Homemade Chipotle Mayo
And don’t miss the most popular homemade salad dressing on my site for Homemade Blue Cheese Dressing. It’s so good, it’s gone viral.
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Balsamic Reduction Sauce (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
- The more you let it reduce, the thicker it will be, however, keep a close eye on the vinegar as it nears the end of its cooking time. If you over cook it, it will take on a “burnt” flavor and you’ll have to start over. I’ve never reduced it more than the 20 minute recommended time.
- Let it come to room temperature before trying to drizzle it.
- The balsamic glaze will thicken even more as it cools.
- If the balsamic glaze ends up too thick, add a little water and reheat slowly stovetop.
- You can make a pure balsamic glaze (no soy sauce or brown sugar) just by simmering one cup of balsamic vinegar on low for about 30 minutes or until the vinegar has reduced by about half and thickened.
Nutrition
Balsamic Glaze Recipe …It’s What’s for Making Dinner Special.
This Balsamic Reduction Recipe was first published in April of 2011 and updated with better photos and step by step instructions, June 2023.
