Sauces. I still find it amazing how a sauce can make or break a dish. The last sauces I covered were Hummus and Garlic Sauce. Both sauces add something unique. A sauce does not have to be difficult and I keep repeating that. Most dishes and sauces are not difficult to make. You simply have to take the time and get the ingredients at home. Keep practicing because every day you practice you will get better at something. Similarly with cooking. In this article, we’ll take a closer look at how to make Balsamic Glaze.
What is the definition of Balsamic Glaze
The meaning of Balsamic Glaze is:
”A Balsamic Glaze is also known under the name balsamic reduction. It is like the name is saying a reduction of balsamic vinegar. You use the reduction of the balsamic vinegar together with a sweetener. This can be honey, brown sugar or maple syrup”.
Balsamic Reduction
The name for this sauce is either balsamic glaze or balsamic reduction. You can often just buy this in the store. Still, making your own sauce is a lot more fun. After all, it doesn’t have to be difficult. You can make this sauce with one or two ingredients. Before I tell you which ingredients they are, it is good to go through what Balsamic Vinegar actually is.
The name says it all, it is a vinegar. This vinegar is made from grapes called Trebbiano. These are found in Northern Italy near Modena. Within the vinegar there are also certain degrees. If you really want to buy a very good balsamic vinegar, it has the name: aceto balsamico tradizionale. This means that the bottle you buy must be at least 12 years old. In addition, there are also bottles for sale that are much older. The older the bottle, the more you pay for it. Ultimately, you don’t need much of this sauce in a dish, but you can really taste the difference in quality. The prices for a bottle are below:
- Giuseppe Giusti Aceto Balsamico 20 years old: €52,50 (250 ml)
- Giuseppe Giusti Aceto Balsamico 15 years old: €36,95
- 12 years old: €23,95
- 8 years old: €16,95
Of course the prices depend on each brand.
Making Balsamic Glaze
To make the balsamic glaze, you can choose one or two ingredients:
- Balsamic Vinegar
- Balsamic Vinegar and a sweetener like Honey, maple syrup or brown sugar
The most important thing is that you choose a good quality balsamic. This makes or breaks the sauce. If you want really good balsamic then you have to look for a Balsamic Vinegar that comes from Modena.
To make the glaze you put the sauce in a saucepan and start reducing the balsamic. You will see that after a while the sauce turns into a syrup texture. The color of the sauce is dark. If you choose the second option, the steps will remain the same. When you are reducing the balsamic, add the honey, maple syrup or brown sugar. If the texture is right, let the glaze cool by turning the heat off.Â
How to make Balsamic Glaze
Above I have already explained how to make the croutons that you can use for the Caesar salad, soup or other dishes. Below I will briefly describe it in its entirety:
- Put the saucepan on the stove on low heat
- Add the balsamic vinegar and honey
- Bring it to a low boil and then simmer it for 10-12 minutes. The sauce will become thickened.
- When the sauce has the right thickness, turn the heat off.
- Let it cool
- Put the glaze in a jar. Make sure this jar is airtight.
For which dish can you use this glaze
Actually, there are many dishes where you can use this glaze. To give you a little inspiration, I’ve made a list of the options below:
- Vegetable or salad like Caesar Salad, BruschettaÂ
- Meat
- Fish
- Soups
- Sauces
- Fruits, including strawberries and raspberries
- Ice cream
How to store Balsamic Glaze
You can keep real balsamic vinegar for hundreds of years. The taste may change over the years. It’s a different story for the glaze. It is important that you let the glaze cool down completely before you put it in the fridge. You can keep it in the fridge for a while. I have never tested how long it is actually possible, because the bottle of glaze is fast empty. If you want to test it, I would be very curious about how long it is possible to keep. Other websites say it is up to a month. If you keep the balsamic glaze, do this especially in a place where it is dark and cold.
Balsamic Glaze Ingredients
To make this fantastic sauce you need two ingredients. These ingredients are: balsamic vinegar and honey. If you are interested in cooking videos you can watch my YouTube Channel!
Balsamic Glaze
Equipment
- Saucepan
Ingredients
- 250 ml Balsamic Vinegar
- 30 ml Honey (optional)
Instructions
- Put the saucepan on the stove on low heat.
- Add the balsamic vinegar and honey.
- Bring it to a low boil and then simmer it for 10-12 minutes.
- The sauce will become thickened. When the sauce has the right thickness, turn the heat off.
- Let it cool.
- Put the glaze in a jar. Make sure this jar is airtight. You have made homemade Balsamic Glaze!
Nutrition
FAQ Balsamic Glaze
Below you can find the most frequently asked questions:
What is Balsamic Glaze?
A Balsamic Glaze is also known under the name balsamic reduction. It is like the name is saying a reduction of balsamic vinegar. You use the reduction of the balsamic vinegar together with a sweetener. This can be honey, brown sugar or maple syrup.
Which ingredients do I need?
You need the following ingredients: balsamic vinegar and optional a sweetener like honey, brown sugar or maple syrup. I used Honey.
How long does it take to make?
To make this easy balsamic reduction you need 15 minutes.