How To Tuesday :: How to Make Balsamic Glaze
Make your own DIY Balsamic Glaze, it will take your dishes to a whole new level! And it’s only one ingredient!
I food driven magpie. It’s awful. Instead of being attracted to shiny things, its food. Lately it’s been all about the balsamic glaze and Thai food. Right now I’m on a SERIOUSLY concerning Thai food bender. Ben might need to break out the intervention banner soon. Just wait for the recipe I have for you for healthy Thai food next week. I’m still eating it as lunch leftovers – I can’t get enough. But I digress – because my focus today is Balsamic Glaze. I could sip this with a straw!!
Maybe the intervention banner isn’t far off…
But there is a reason for it – Balasamic Glaze is amazing!! I’ve seen it in stores for outrageous amounts. I saw a 6 ounce bottle for $15. You be jokin’, right? Pass. Nab yourself a bottle of regular ol’ balsamic vinegar and make your own for a fraction of the cost!!
I have a supply of balsamic vinegar on hand at all times. This one from STAR is my favorite.
To make the glaze, get a sauce pan, or skillet and a bottle of vinegar. Over low or medium low heat, pour 1-2 cups of vinegar into the sauce pan. This will reduce ALOT, so use double the amount of vinegar you want to end up with.
If you need ½ cup glaze, use 1 cup of vinegar.
I prefer using a round bottomed sauce pan or skillet, because the vinegar won’t get stuck in the corners and burn. Bring the vinegar to a VERY light simmer, make sure it’s steaming and gorgeous. Constantly stir the vinegar until it begins to reduce.
My tell tale sign to tell you when it’s done – is to keep your eye on the edges of the pan. The stickier and more “glazy” the vinegar gets, it will start to stick to the sides of the pan a little more. The more syrupy it is, the closer it is to done!
When your vinegar is nice an syrupy, it’s done!! Remove it from the heat and let it cool.
Love balsamic glazes! My favorite way to use it is to drizzle it over roasted brussel sprouts. Yummmm! It’s crazy that people out there spend $15 when they can make it themselves for so cheap. Great how-to!
I lovvvvve balsamic glaze. I think my husband would actually eat this stuff with a spoon!
The wedge salad at Outback has a balsamic glaze on, but I’ve never found anything like it. Do you know if this is a similiar taste? I’ve never tried making my own balsamic glaze before.
Balsamic glaze is luxurious and amazing…and even better when you make it yourself! Love your how to posts!
I love balsamic glazes, this is wonderful!
I have never made balsamic glaze, but I hear it is some kind of wonderful. I must try this!
This with chicken, please.
I eat this with EVERYTHING. LOVE it!
Balsamic glaze is pure love! I like to add some maple syrup to mine when I’m reducing it 🙂
Pingback: Stuff I've Gotta Share and You've Gotta See | Recipe Girl
A balsamic glaze just kicks a dish up to deliciousness! Such a great how-to!
Pingback: Country Cleaver Introducing #HowToYOUsDay & Goat Cheese Stuffed Praline Dates » Country Cleaver
This looks wonderful Megan! Thank you for this how-to.
Pingback: Stuff I’ve Gotta Share and You’ve Gotta See | Weight Loss & Wellbeing.
I LURVE balsamic glaze. During the summer I put it on pretty much everything–grilled cheese, salad, chicken, pretty much anything that goes on the grill. Great tips and lovely photos as always!
My mouth watered a little at the mention of this over brussel sprouts 🙂 yum!
Pingback: When a Diamond Tiara isn’t enough to remind myself that I’m a Woman: Greek Pizza Recipe for Pizza Week | Comfortably Domestic
Pingback: Blueberry Balsamic Grilled Cheese Sandwich - Cooking with Books
Can you store the balsamic glaze if there is any left over? Didn’t know if it would keep in a sealed jar in fridge? Thank you!
wow, County Cleaver, great recipes, but there is too much useless chatter about yourself.
We don’t care about Ben’s bags under his eyes or his underwear. That info does nothing to enhance the recipe.
Keep it to yourself!
You’re a A hole !!!! I never comment but don’t understand why you felt the need to comment ? Miserable person I’m sure!
Erica, you rock! Thanks so much! I wish this Linda lady’s poor attitude keeps her company at night, because I don’t have time to pay her any mind! Thank you for sticking around for the recipes and my stories!! 🙂 You’re the best kind of reader!
Really? Maybe just go elsewhere?
Question: Can I do the glaze and keep it in a jar for the future? Or do I have to eat it at the moment?
Bit rude Linda! Someone else should keep their thoughts to themselves!
Anyway I would also like to know how long it can be stored for? It looks amazing!
Thanks for sharing 🙂
An even easier way to make a glaze is to fill a shallow dish with vinegar and let it sit on the counter for a few days to evaporate. I found this out by accident after a dinner party when I forgot a dish of oil and vinegar bread dip out. It only works well in dry climates however – I was not so successful when I tried it in humid England. I keep a squeeze bottle of the glaze for several months at room temp just like you would regular vinegar. Best accident I’ve made since I just burned the vinegar when I had previously tried to reduce in on the stove. My next goal is to figure out some flavoured ones like pomegranate!
That is such a lucky way to find out thatit works!! I will have to try it, but I fear that with Seattle being humid like England it will be much the same haha! Thanks for letting me know. And a pomegranate version sounds divine! I bet you could do it with just reducing pomegranate juice with the vinegar!
I am sooo excited to try this! So no sugar? JUST Balsamic Vinegar?
Thanks for the recipe!
Yup! No sugar! It’s extra tangy just like I like it. But if you want to use sugar, you can.