Homemade Balsamic Glaze

My entire house has been sick this last week.  That just seems wrong.  Who gets sick in the summer?  And I swear this is the worst cold any of us has had in ages too.  So annoying.  Huddling under a blanket on the couch in the middle of summer is such a waste.

Oh well, it’ll pass and then it’s back to spray decks and playgrounds and all that fun summer stuff.  That’ll be way better.  Now to get healthy so we can move on to all that good stuff!  So on that note, I’m keeping this short today so that I can work up the energy to find some supper for my family!

 

Balsamic Glaze - Homemade balsamic glaze is so simple to make at home, and delicious on so many things!

 

Have you ever made balsamic glaze?  I am pretty sure that it is my new favourite thing ever.  I have been putting it on everything since discovering how easy it is to make.  Basically if you have some balsamic vinegar, a pot and a whisk you can make your own balsamic glaze.  And 20 minutes.  You do need to keep an eye on it as it reduces to avoid burnt balsamic vinegar, but besides that it’s pretty much the most straightforward process ever.  Cook some vinegar until it’s reduced.  Done.

And then you have some amazing balsamic glaze to put on anything and everything.  I’ve been using it as a salad dressing without even adding any oil to it and it’s amazing.

You should probably make some of this – and then you’ll have it all ready to go for the recipe I’m sharing on Friday!

 

Balsamic Glaze - Homemade balsamic glaze is so simple to make at home, and delicious on so many things!

Balsamic Glaze - Homemade balsamic glaze is so simple to make at home, and delicious on so many things!

Homemade Balsamic Glaze
Yield: ¼ to ⅓ cup glaze
 
Note: Some recipes call for adding additional sweetener to the vinegar, but I found the glaze sweet enough without any. Also, make sure to turn on your hood fan, as the vinegar fumes are quite strong!
Ingredients
  • 1 cup balsamic vinegar
Directions
  1. Place the balsamic vinegar in a medium saucepan over medium high heat. Bring it to a boil and then reduce the heat to medium low. Continue cooking the vinegar on medium low heat at a low simmer, whisking often to keep it from burning. It should reduce by ⅔ to ¾, which will take 15-20 minutes.
  2. Don’t leave the vinegar unattended, as it can burn quickly. Once it is reduced remove it from the heat and allow it to cool completely. It will thicken more as it cools. Store it in an airtight container in the fridge.
Notes
Source: From several places, including here and here.

 

Related Recipes

Comments

  1. Meagan says

    My 6 year old loves the balsamic glaze pizza Hut puts on their pass (if you give them your first born that is).

    Tonight is pizza night, and we’re making our own and saving a couple bucks!

    • stacey says

      Your 6 year old likes balsamic glaze?! My kids won’t touch it. More for me that way though! :) Hope you like it!

  2. Katie says

    I will be giving this one a try. I used to make ‘tar’ which is an old cooked down seasoning. I’m sure it had port (or maybe red wine–I don’t drink red wine anymore hence the port). There was also balsamic vinegar but that’s the most I remember. You younger women need to write this kind of thing down because over the years, some stuff seems to get lost in the brain cavity! If anyone has a tar recipe, I’d love to have a copy.

    • stacey says

      I’ve never heard of “tar” before, but I will say that one of the reasons I started this blog is so that the recipes I loved would be written down! I found myself going to make something and not remembering what I had changed the last time! I still constantly find myself not taking notes and having to remake things so that I have the actual amounts for the blog – but at least I have a record of a lot of my favourites now. Hope you like the balsamic glaze, I love it!

  3. Ashley says

    I have two questions. First, does it become any kind of syrupy consistency? If so, what could I be doing ? And how long does it keep in an air tight container in the fridge?

    • stacey says

      I will become a syrupy consistency, just keep cooking until it’s the consistency you’d like. The glaze in the pictures here I didn’t cook until it was super thick, just slightly, but I’ve made it much thicker just by cooking longer. It will also thicken a bit more while it cools. The time it takes really depends on a number of factors – the amount you’re making, the size of your pan (if it’s spread out more it will reduce faster), the heat level of your stove. If it’s not as thick as you’d like, just cook it longer. As long as you’re whisking it, it’ll be fine. I’ve read that it will keep for a week in the fridge, but I’ve kept it for 2-3 weeks without any problem. Hope that helps!

  4. Tami says

    This is truly the best, but I have found it varies with the brand of balsamic, so if it does not taste right try a different brand.

    • stacey says

      Really? That’s interesting, I wouldn’t have thought it would make much of a difference – but then, I always buy the same brand! Thanks for sharing Tami!

  5. says

    Being sick sucks, especially in the summer! Hope you guys are getting better! Love this homemade balsamic glaze, need to make some asap!

  6. says

    Sorry everyone’s been sick! Summer colds are the worst of all. Hope everyone is on the mend. And this glaze is wonderful!

    • stacey says

      Summer colds really ARE the worst hey? It just seems wrong to be sick in the summer! We’re all doing much better now though. Thanks Mir!

    • stacey says

      Thanks Manali! We’re all feeling better now, so hopefully we’re done with being sick for the rest of the summer! :)

    • stacey says

      Thanks Justine! I was kind of surprised to find out how easy it was to make, so figured I might as well share it! :)

    • stacey says

      I know right? So annoying. Everyone’s started to get better now though so hopefully that means we are done with colds for a while now!

    • stacey says

      haha, I did the opposite and stirred it incessantly the first time cause I was scared it would burn! Realized that wasn’t necessary and went with occasionally the next time! :) Thanks Kacey!

Leave a Reply

Your email address will not be published. Required fields are marked *