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Homemade Balsamic Glaze

danispies's picture
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!
Ingredients
  Balsamic vinegar 2 Cup (32 tbs)
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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Taste: 
Sweet
Method: 
Simmering
Ingredient: 
Glaze, Vinegar
Restriction: 
Low Cholesterol, Low Fat
Cook Time: 
30 Minutes
Servings: 
4
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.

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6 Comments

Lenita 's picture
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.
Lenita 's picture
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.
Miboon's picture
Yeah, I love the way she explains. It looks simple and yummy too. Let me try it myself. Thanks a lot~
Anonymous's picture
Any idea why my balsamic glaze turned out thick and sticky like taffee?
Anonymous's picture
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.
Meow Meow's picture
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....