Balsamic Reduction Sauce (Balsamic Glaze)

Sauteed asparagus drizzled with balsamic reduction sauce.

Balsamic Reduction Sauce (Balsamic Glaze)

A delicious and easy Balsamic Reduction sauce. Just like you'd find drizzled over an elegant meal in a restaurant. This recipe uses brown sugar and soy sauce to uniquely flavor the balsamic vinegar.

Course Condiment

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 146kcal

Author Lea Ann Brown

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:

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