Balsamic Glaze Recipe (Balsamic Reduction) (2024)

FAQs

Is balsamic glaze the same as balsamic reduction? ›

Balsamic glaze is also called a “balsamic reduction.” It is essentially a reduction of balsamic vinegar. Additional sweeteners like honey or sugar can be added. The balsamic vinegar is simmered in a saucepan until it has reduced down and thickened to a maple-syrup consistency.

While making balsamic glaze isn't difficult, it does require some patience. If it doesn't seem to be thickening, just wait a few more minutes. Make sure it's maintaining a a good simmer, but resist the urge to bring it to a full boil. And remember, the glaze will thicken more as it cools.

Substituting one for another depends on the recipe you're making. Balsamic vinegar glaze has the consistency of syrup and is sweeter than the vinegar because of the cooking process therefore usually it's best not to use balsamic vinegar in place of the glaze.

For every 1 Tbsp. balsamic vinegar, substitute 1 Tbsp. cider vinegar or red wine vinegar plus ½ tsp. sugar.

It takes 12 years to make the best, aceto balsamico tradizionale (traditional balsamic vinegar), and at least 25 to make the finest, extra Vecchio. Because of traditional balsamic vinegar's painstaking artisanal production process, supplies are limited, and it tends to be rather pricey.

Transfer the balsamic reduction to a sealable jar to allow it to cool: this is where it will thicken up nicely. You can use immediately or transfer to the refrigerator to store. It will keep at least 2 to 3 months refrigerated, or more.

We recommend storing our Balsamic Glaze at room temperature.

Balsamics' enemies are light and heat, so cool, dark storage spaces are best. If you're using balsamic vinegars primarily for salads and like them chilled, they can be refrigerated. If you're using them for sauces, marinades, and reductions, store them in a cupboard.

Here's how to make balsamic reduction

Bring to a rapid simmer over medium heat, then reduce to medium-low and cook at a low bubble, stirring occasionally, until thickened, about 15 minutes. You'll know it's ready when it coats the back of a metal spoon. Remove from the heat and let cool (it will continue to thicken).

If your sauce becomes too thick, add a little bit of water to thin it out. Keep in mind, the sauce will continue to thicken as it cools.

Does balsamic reduction ever go bad? ›

Since the reduction also contains acid, anything that could have been oxidized has already oxidized. Therefore a balsamic reduction should last pretty much forever. You might want to seal it up to keep bugs from getting in it, but other than that, it should be stable for years.

Why Did My Balsamic Reduction Turn Hard? If you reduce the vinegar too much, it will harden when it cools.

Worcestershire Sauce

As with soy sauce, you can always try adding a drizzle of lemon juice and sweetener to Worcestershire to help it replicate balsamic vinegar's flavor more closely.

A DOP Balsamic Vinegar (or even IGP) is definitely a much higher quality product than glaze.

The main difference between balsamic glaze and balsamic vinaigrette lies in their consistency and usage. Balsamic glaze has a thick syrupy consistency, while balsamic vinaigrette is thinner and pourable.

Glazes (and creams) are products derived from Balsamic Vinegar or, rather, products made from balsamic vinegar, mixed with other ingredients such as starches, flours and sugars.

We recommend storing our Balsamic Glaze at room temperature.

Here's how to make balsamic reduction

Bring to a rapid simmer over medium heat, then reduce to medium-low and cook at a low bubble, stirring occasionally, until thickened, about 15 minutes. You'll know it's ready when it coats the back of a metal spoon. Remove from the heat and let cool (it will continue to thicken).