Balsamic Reduction (Balsamic Glaze)
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.
Servings 4
Calories 146kcal
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
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.
Nutrition
Calories: 146kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Sodium: 561mg | Potassium: 424mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1285IU | Vitamin C: 9.5mg | Calcium: 63mg | Iron: 4.2mg
