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+ servings
Balsamic Glaze or Balsamic Reduction Sauce

Balsamic Reduction Sauce

How to make a balsamic reduction sauce for asparagus or chicken.

Course glaze, sauce
Cuisine American
Keyword Balsamic reduction sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 146 kcal
Author Cooking On The Ranch


  • 1 cup balsamic vinegar doesn’t have to be expensive brand
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 1/2 pounds asparagus
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt


  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. Remove from heat and let cool.
  2. While glaze is cooking, remove tough ends from asparagus, then toss with olive oil and sprinkle with salt. Lay flat on a foil lined baking sheet and roast at 400 degrees until asparagus is cooked, 10-20 minutes depending on how soft you like it. To serve, drizzle a small amount of balsamic glaze over the spears and pass extra at the table.
Nutrition Facts
Balsamic Reduction Sauce
Amount Per Serving
Calories 146 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 561mg24%
Potassium 424mg12%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 18g20%
Protein 4g8%
Vitamin A 1285IU26%
Vitamin C 9.5mg12%
Calcium 63mg6%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.