...
Go Back
–+ servings
Thick balsamic glaze infused with fresh citrus and rosemary drizzled over a white plate.

Balsamic Glaze

Linda Ekin
A quick homemade balsamic reduction with a chef-level twist. This glossy glaze balances bold vinegar notes with a hint of citrus and rosemary for a perfect finish on savory dishes and desserts.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Condiment
Cuisine Italian American
Servings 8 servings
Calories 25 kcal

Equipment

  • Wide non-reactive saucepan
  • Wooden spoon
  • Glass mason jar

Ingredients
  

  • 1 cup balsamic vinegar
  • 1/2 Tbsp honey, (optional)

Instructions
 

Build the base in the pan

  • Set a wide, non-reactive saucepan on the stove, then pour in the balsamic vinegar. Add the honey if using and swirl the pan until the mixture is evenly combined and fluid.
  • Nestle in a fresh rosemary sprig and a wide strip of orange zest before turning on the heat to allow the aromatics to bloom as the liquid warms.

Bring it up, then hold a calm simmer

  • Turn the heat up to reach a low boil, then immediately reduce to a low simmer. Maintain this simmer for 12 to 15 minutes, looking for small, steady bubbles.
  • Stir occasionally as the mixture reduces. Watch for the aroma to mellow and the surface to become glossy as the liquid starts to cling to the spoon.

Use the spoon test, then cool and store

  • Once reduced by half, test the consistency by coating the back of a spoon. A fingertip should leave a clean, distinct path through the glaze.
  • Transfer the glaze to a glass mason jar. Let it cool completely at room temperature before sealing and refrigerating for up to 4 weeks.

Notes

Temperature Precision: Maintain a gentle simmer rather than a rolling boil to protect the sugars from burning and prevent a bitter aftertaste.
Texture Control: Remove the glaze from the heat when it lightly coats a spoon. It will thicken significantly as it cools, so avoid over-reducing it to a hard-candy stage.
Storage Tip: Always use a glass container for storage as the high acidity of the vinegar can react poorly with plastic containers.
Consistency Fix: If the glaze becomes too firm in the fridge, warm the jar in a bowl of hot water or stir in a teaspoon of warm water to loosen it.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 25kcalCarbohydrates: 6gProtein: 0.1gSodium: 5mgPotassium: 32mgSugar: 5gVitamin C: 1mgCalcium: 5mgIron: 0.2mg
Keyword balsamic glaze, reduction, sauce
Tried this recipe?Let us know how it was!