Homemade Balsamic Vinegar Glaze

Growing up in the old order Amish and Mennonite community we didn’t have dishes with balsamic glaze. It wasn’t that we weren’t allowed to have it, it just didn’t pair with our typical meat and potato dishes that contained lots of dairy and cream of soup (yes, really). I always thought balsamic glaze was something that rich people ate, so it never crossed my mind to make it until I decided to try it with another new food obsession: brussel sprouts. After trying the balsamic glaze on brussel sprouts and later bacon wrapped asparagus, I can say I am hooked!

This homemade balsamic glaze is good on so many things including grilled chicken, steak, roasted veggies, bruschetta and even strawberries!

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Homemade Balsamic Vinegar Glaze

Homemade Balsamic Vinegar Glaze

marilynpeight
A deliciously sweet and tangy glaze that is perfect for drizzling over steak, chicken, roasted veggies, bruschetta and more!
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Italian
Servings 4

Equipment

  • Saucepan (linked below)
  • Stainless steel measuring cups (linked below)
  • Whisk (linked below)

Ingredients
  

  • 1 cup balsamic vinegar
  • 1/4 cup brown sugar can also use 1/4 cup honey

Instructions
 

  • Place the balsamic vinegar and brown sugar into a small saucepan. Whisk together until combined, then bring to a boil over medium high heat. Reduce the heat to medium-low and allow the glaze to simmer for 20-30 minutes until it has reduced to about half and has thickened.
  • Allow the glaze to cool and continue to thicken, then serve over meat, veggies, bruschetta, fruit and more.
    The balsamic glaze can be refrigerated for several weeks. If the balsamic glaze thickens too much in the refrigerator, it can be microwaved at 10 second intervals until pourable again.

Notes

Stir the balsamic vinegar occasionally while simmering to keep it from burning. 
The balsamic vinegar is done once it has reduced to about half, has foamy bubbles and is thick enough to coat the back of a spoon. The balsamic vinegar will continue to thicken as it cools. 
Additional notes and photos below. 
Keyword Balsamic vinegar glaze, homemade, with brown sugar,
Tried this recipe?Let us know how it was!

Equipment needed for this homemade balsamic vinegar glaze:

  • Saucepan A small saucepan is needed to cook the balsamic vinegar and brown sugar to make the glaze. I prefer to use my one quart farberware saucepan (not an ad) with a handle because it makes transferring the glaze from the heat much easier.
  • Measuring cups Measuring cups are needed to measure out the balsamic vinegar and the brown sugar or honey before making the glaze.
  • Whisk I like to have a small whisk handy to mix the vinegar and brown sugar, as well as for stirring the glaze occasionally as it cooks.

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Ingredients needed for the homemade balsamic vinegar glaze: sweet and tangy balsamic vinegar and brown sugar or honey.

What is the best sweetener to pair with balsamic vinegar to make the glaze?

According to All Recipes you can use molasses, honey, brown sugar, maple syrup or even agave nectar to sweeten the balsamic vinegar glaze. Personally, I go for brown sugar because it is cheaper and I love the flavor brown sugar adds to dishes. Feel free to experiment to find the sweetener that suits your tastes the most!

Step 1: Place the balsamic vinegar and brown sugar into a small saucepan. Whisk together until combined, then bring to a boil over medium high heat. Reduce the heat to medium-low and allow the glaze to simmer for 20-30 minutes until it has reduced to about half and has thickened.

Bacon Wrapped Asparagus with Balsamic Glaze

Step 2: Allow the glaze to cool and continue to thicken, then serve over meat, veggies, bruschetta, fruit and more.

My favorite way to serve this homemade balsamic glaze is over fresh asparagus from the garden that has been drizzled in oil, seasoned with salt and pepper, then wrapped in bacon. The sweet and tangy glaze on top pairs so well with the smoky flavor of roasted bacon and fresh asparagus. You can find the recipe for Bacon Wrapped and Balsamic Glazed Asparagus by clicking on the highlighted link. I have yet to try balsamic glaze on bruschetta, but it is definitely on the list for this summer when my tomatoes are ripe!

Storage for this balsamic vinegar glaze:

The balsamic glaze can be refrigerated for several weeks. If the balsamic glaze thickens too much in the refrigerator, it can be microwaved at 10 second intervals until pourable again.

Feel free to pin this recipe for later (pin button in the recipe card) and be sure to tag me on Instagram to show off your own creation using this balsamic vinegar glaze. Thank you for your support!

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