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Homemade Balsamic Glaze Recipe Video

Balsamic Glaze is just a fancy way of saying reduced down Balsamic vinegar. It's a super simple way to add lots of flavor to a dish with out adding lots of extra calories or fat. I make this every couple of weeks and then just leave it in the fridge to use as a dip for raw veggies or drizzled on salad. It's also a great way to add a little zing to some simply grilled fish or chicken. And every now and then if I'm having a little sweet tooth, I'll mix some balsamic glaze with some berries and spoon it over vanilla ice cream:). I know that often times people will little bit of sugar to balsamic glaze to sweeten it up a bit more, but I find it sweet enough with out the addition of extra sugar. I really like the tangy-sweet-and-sour flavor that it has just the way it is!

Summary

Cooking Time30 MinDifficulty LevelVery Easy

Health IndexJust EnjoyServings4

CuisineAmericanTasteSweet

MethodSimmeringSpecialityPart of Menu

Main IngredientVinegarInterest GroupExotic

Ingredients

Balsamic vinegar – 2 cups

Directions

MAKING
1. In a saucepan, take balsamic vinegar.
2. Heat it on a high flame and bring it to a boil.
3. Reduce flame and let it simmer for about 30 minutes or until the quantity becomes half a cup. You know the glaze is ready when it is thick enough to coat the back of a spoon.
4. When the glaze cools down, pour it into a container. Close with a lid and you can store it in the refrigerator for a few weeks.

SERVING
5. Homemade Balsamic Glaze can be used in a variety of ways like as a dip.

Editors Review

Have you heard of homemade Balsamic glaze? This glaze is an essential ingredient for every kitchen, as it is required for various cooking procedures. Why go for store-bought balsamic glaze, when you can prepare your own. The only requirement is a bottle of balsamic vinegar.

Comments

Comments: 6 | Add a Comment

Meow Meow says :

Actually, it's cheaper to buy balsamic glaze ready made when you consider that by reducing it you are losing almost three quarters of its original volume, e.g. a 1 cup when reduced equals about 1/4 cup of glaze... unless you're buying really cheap balsamic to reduce....

Posted on: 18 September 2011 - 7:50pm

Anonymous says :

Any idea why my balsamic glaze turned out thick and sticky like taffee?

Posted on: 24 April 2011 - 4:46pm

Anonymous says :

I myself have not tried to make this glaze yet, but have been checking out different recipes for it & I came across this warning on another recipe for it. Tips & Warnings * Do not try to make your balsamic vinegar into glaze more quickly by increasing the heat. This will likely make the reduction into a stiff, sticky, candy-like mess rather than a syrupy glaze.

Posted on: 3 August 2011 - 9:33pm

Miboon says :

Yeah, I love the way she explains. It looks simple and yummy too. Let me try it myself. Thanks a lot~

Posted on: 1 January 2010 - 11:59pm

Lenita says :

Ok so I did a google search for a balsamic glaze recipe and came across your video. My husband had taken me to OutBack Steakhouse for lunch one day and I got their new blue cheese wedge salad and thought it was amazing. The combination of blue cheese dressing and this balsamic glaze was quite frankly delish!! So I said I need to find out how to make the glaze because I already have a favorite blue cheese dressing and I want to make this at home. So I found your video, which was very helpful and I just really wanted to say.....why are you not on the Food TV? You have personality and the look too. I really would suggust you try out when they have that "Next Food Network Star" show again. Good luck and thanks for the video.

Posted on: 15 July 2009 - 1:10pm