Description
This Homemade Balsamic Glaze recipe yields a rich, sweet, and tangy reduction perfect for drizzling over salads, grilled vegetables, meats, or even desserts. Made with quality balsamic vinegar, brown sugar, honey, and a hint of Dijon mustard, this glaze balances complex flavors with a syrupy texture, enhancing any dish with minimal effort.
Ingredients
Scale
Ingredients
- 1 cup Balsamic Vinegar (Choose a high-quality balsamic vinegar for the best results.)
- 1/4 cup Brown Sugar (Light or dark brown sugar can be used.)
- 1 tablespoon Honey (Adds a floral note to the glaze.)
- 1 teaspoon Dijon Mustard (Introduces a subtle tanginess.)
- 1 pinch Salt (Balances the sweetness.)
Instructions
- Pour vinegar: Pour 1 cup of balsamic vinegar into a medium-sized saucepan to prepare the base for the glaze.
- Add sugar and stir: Add 1/4 cup of brown sugar and stir until it completely dissolves into the vinegar, ensuring even sweetness.
- Boil gently: Bring the mixture to a gentle boil over medium heat while stirring occasionally to prevent burning.
- Simmer: Reduce heat to low and let it simmer for 15-20 minutes, stirring occasionally to allow the liquid to reduce and thicken.
- Check consistency: Test if the glaze coats the back of a spoon; if it’s too thin, continue simmering for an additional 5-10 minutes to reach desired thickness.
- Cool: Remove from heat and let the glaze cool; it will thicken further as it cools down.
- Store: Transfer the cooled glaze into an airtight container and keep refrigerated for up to two weeks for future use.
Notes
- Use high-quality balsamic vinegar for the best flavor and consistency.
- You can adjust sweetness by varying the brown sugar or honey quantity.
- For a thicker glaze, simmer longer but watch closely to prevent burning.
- The glaze pairs excellently with roasted vegetables, grilled meats, salads, or even as a dessert topping.
- Store in the refrigerator and bring to room temperature before use if it becomes too thick.
