This easy balsamic reduction (or balsamic glaze) has just two ingredients and tastes so much better than store bought!
This summer, we were totally obsessed with balsamic reduction, and added it to just about everything: salads, roasted vegetables, grilled chicken and salmon…you name it!
While we almost always have some store-bought reduction in the pantry, I also make my own on occasion…the homemade version is SO easy and requires only 2 ingredients…and it tastes so much better than the store-bought stuff!
We love this balsamic reduction because
- it requires only two ingredients
- it tastes better than store-bought
- is so versatile and goes great on chicken, fish, veggies and salad
How to make balsamic glaze
This balsamic reduction (or balsamic glaze, what do you prefer to call it?) is quite possibly the simplest and most ridiculously simple recipe on my site!
- simmer balsamic vinegar with maple syrup for 20 minutes
- allow to cool
Seriously THAT easy.
How long does it last for?
Since the base of this recipe is highly acidic vinegar, this balsamic vinegar reduction will keep for a long time! We’ve kept ours in the fridge for a month with no issues.
Can I make it with honey?
Brown sugar? Yes and yes! Simply swap the maple syrup for an equal amount of either sweetener.
What if I like a sweeter balsamic reduction?
This recipe is slightly sweet, but definitely not as sweet as store-bought. You can increase the maple syrup to 1 cup or even 1 1/2 cup if you want it to be sweeter!
How to use it
This balsamic vinegar reduction goes well on so. many. things.
- drizzle it on caprese salad
- on chicken, topped with a tomato basil salsa
- on salmon, served with avocado slices
- on roasted vegetables (like brussels sprouts, zucchini, broccoli or roasted cauliflower)
- as a dip with vegetables
- drizzled on your salad
- I used my 4 quart Paderno pot to make the reduction (similar to this one)
- I stored my balsamic glaze in one of these 12.5 oz Weck jars
- I used a basic grocery store brand of balsamic vinegar for this reduction. I would personally keep the expensive aged balsamic vinegars to use as is rather than using it up in a balsamic glaze!
- Looking for more sauces and dressings? Try this Creamy Cilantro Lime Dressing, this Balsamic Vinaigrette, or this Homemade Red Wine Vinaigrette.
- 2 cups balsamic vinegar
- 1/2 cup maple syrup
- Combine the balsamic vinegar and maple syrup in a medium saucepan.
- Bring to a boil, reduce heat, and simmer for 20-25 minutes, until it becomes thickened and coats the back of a spoon.
- Cool, then transfer to a jar and store in the fridge for up to 1 month.