I have a few secrets in the kitchen that I like to pull out every once in a while, and this balsamic glaze is one of my favorites. Â Learning how to make balsamic glaze was extremely easy, and I want to share this treasure with you!
My husband recently realized the magic of balsamic glaze when I made him my Copycat Olive Garden Steak Gorgonzola Alfredo.  The acidity of the balsamic cuts through richness and heaviness in any dish.  He loved it so much that he has been putting the balsamic glaze on everything that he can!
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There are so many ways to use this glaze, and you may find some recipes that specifically call for it. Â Here are some of our favorite uses for this liquid gold:
- Drizzle on bruschetta (perfect on our Bruschetta with Garlic Crostini!)
- Salad topper
- Bagel with cream cheese
- Pastas (especially the heavy ones to cut through the richness)
- Risotto (like this Balsamic Caprese Risotto!)
- Marinade for steak or chicken
- Drizzle on some strawberries (sounds odd, but so good!)
- Roast some of your favorite vegetables and finish with a glaze drizzle
- Finishing touch on a pizza
There are so many uses for this, the list is endless! Â If you do not know how to make this already, you definitely need to learn how to make balsamic glaze. Â What is your favorite way to use balsamic glaze?
How To Make Balsamic Glaze
Ingredients
- 2 cups balsamic vinegar
- 3/4 cup sugar (white, granulated)
- 1/2 tsp salt
Instructions
- Heat the balsamic in a small saucepan over medium heat.
- When heated and starting to simmer, add the sugar and salt to the balsamic. Stir to combine.
- Cook the balsamic mixture, stirring occasionally, at a simmer until reduced by half, approximately 15 minutes. It will be thicker than it was before, but not sticky thick until it cools down some. It should coat the back of the spoon.
- Let the balsamic glaze cool to room temperature and then chill. It will thicken up more when cool. If yours is still not thick, you can throw it back in a pan to continue cooking. Store in a glass jar or container in the refrigerator.
This is so good to have around. Thanks for the quick recipe! 🙂
How long will this last if I keep it in the refrigerator?
Hi Megs,
I have had mine three weeks and it was just fine. I have also seen some other sites say that it can last a very long time, but mine has not gotten past three weeks!
I made the Balsamic reduction but I whisked roasted garlic into it and the garlic pretty much desolved but I have to say I’m never going to use just plain balsamic vinegar again and I use balsamic every day but this is just amazing and I think it will last longer bc I will use less so Thank you!⚘
That sounds delicious, Nancy! I am so glad you liked it!
So good, tasted like olive garden. Thank you for the recipe.
Thank you, Heidy! So glad you liked it 🙂
This is absolutely the best Balsamic glaze you will find you really can put it on everything. I’m a single person and don’t use the recipe often so when I do I cut it down to tablespoons instead of cups and it still works greatb
That is so wonderful! So happy you are enjoying it 🙂