Looking to add a touch of gourmet flair to your everyday meals? A homemade balsamic reduction is your secret weapon! This simple yet luxurious glaze brings out the rich, tangy sweetness of balsamic vinegar, elevating everything from salads to steaks with an extra flavor boost!
If you haven’t noticed, we like our sauces around here. While we don’t make everything around here from scratch (for example, I’ve tried making ketchup from scratch a few times and it’s just not worth it when there are so many bottles out there made from simple ingredients that taste good), we do make a lot of our sauces, dressings, and vinaigrettes from scratch. But I think my favorite ones are the balsamic ones – especially a good balsamic reduction.
There’s something magical about the rich, tangy-sweet flavor of a perfectly crafted balsamic reduction. It’s simple and elegant, and it can elevate just about any dish, from salads to steaks to roasted veggies, and even desserts. And it’s easier than you think – it can be as simple as just using one ingredient (balsamic vinegar) and adding a little patience. I like to add a little bit of sugar and garlic for extra flavor, but a good balsamic reduction stands easily on its own.
Some example uses:
- Drizzle on our Gorgonzola Steak Chopped Salad, to our open faced Steak Gorgonzola Sandwiches, over roasted veggies, or even strawberries or vanilla ice cream for dessert
- Use as a marinade for your meats before grilling to add a rich tangy flavor
- Make it nice and thick and use as a garnish
Let’s talk about how to make this very versatile glaze that will bring a touch of sophistication to just about any everyday meal!
Easy Balsamic Glaze
Ingredients
- 1 cup balsamic vinegar
- 2 tbsp brown sugar (optional for flavor)
- 1 clove garlic minced (optional for flavor)
Instructions
- In a small saucepan, combine the balsamic vinegar and brown sugar, if you're using it. Add the minced garlic if you prefer a little more depth of flavor.
- Place the saucepan over medium heat and stir to dissolve the sugar. Bring the mixture to a gentle simmer.
- Lower the heat to maintain a simmer. Let the mixture cook, stirring occasionally, until it has reduced by half. This should take about 15-20 minutes. The glaze should be thick enough to coat the back of a spoon.
- Once the balsamic vinegar has reduced, remove the saucepan from the heat. Remember that the glaze will continue to thicken as it cools.
- For a smoother glaze, you can strain the mixture through a fine-mesh sieve to remove the garlic.
- Allow the glaze to cool before transferring it to a clean jar or airtight container. Store in the refrigerator for up to two weeks.
