If there is anything that takes me back to Italy, it's my easy homemade balsamic glaze. With just 2 ingredients and the magical balsamic reduction process - transform balsamic vinegar and maple syrup to a sweet, tangy maple balsamic reduction glaze in under 20 minutes. I use it to drizzle over salads, roasted vegetables, fresh fruits - even pizza!
To learn how to make a creamy balsamic dressing with just a quick blend, check out my Oil-Free Creamy Balsamic Dressing - it's a healthier, fat-free version of traditional balsamic cream dressing or sauce.
What Is a Balsamic Glaze (or Reduction)?
A balsamic glaze is made with the reduction process - reducing balsamic vinegar means simmering it down to your desired consistency. As the liquid from the sauce evaporates, you are left with its concentration - a smooth balsamic reduction glaze. It's packed with flavor and now in the perfect consistency to coat other food.
I like to add pure maple syrup to balance the tartness, and skip the sugar - creating a clean, vegan-friendly, and sugar-free balsamic glaze.
Why You’ll Love This 2-Ingredient Version
- Healthy: No corn syrup! No refined sugar! It’s naturally sweetened with maple syrup and made with pure balsamic vinegar - which, according to Healthline, is loaded with antioxidants and may even help regulate blood sugar.
- Quick & Easy: It simply takes 15-20 minutes to make at home. I said good-bye to Trader Joe's balsamic glaze, once I started making it on my own.
- Versatile: It’s rich, balanced, and silky flavor notes can be used on almost anything (salads, pizza, roasted veggies, and more)!
Ingredient Notes
- Balsamic Vinegar: Real and authentic balsamic vinegar with an Italian seal (PGI Modena) - its fruity, sour, and slightly sweet.
- Pure Maple Syrup: Adds that deep caramel sweetness for a sweet balsamic glaze without refined sugar. You can swap it with brown sugar, if you don't have maple syrup.
Optional: Add in fresh garlic, rosemary, black pepper, or sea salt - easy ways to customize this recipe.
Vinegar Buyer’s Guide for the Best Balsamic Glaze
Choosing the right vinegar makes all the difference. Here’s a quick guide:
Aceto Balsamico di Modena (PGI)
This is what I recommend using for this balsamic glaze recipe. Look for Aceto Balsamico di Modena (PGI) on the label — that little mark means it’s the real deal, traditionally made in Modena, Italy. (Wikipedia explains it perfectly here.) Real PGI vinegar has that fruity, balanced flavor that tastes rich and authentic.
Traditional Balsamic di Modena (DOP)
Aged 12-25 years - and so this one is super pricy. Plus, the flavors are too precious to cook in heat - so I recommend to use as is.
White Balsamic Vinegar
White balsamic glaze is bright, floral, and keeps dishes light-colored. It’s less aged, so it thickens quickly (10-12 minutes).
White vs dark balsamic glaze: The white version is lighter and tangier, while dark balsamic glaze tastes richer and molasses-sweet. I use white for fruity dishes, dark for that bold, classic Italian flavor.
Balsamic “Style” Vinegars
Do not meet quality standards. Often use caramel coloring and taste sharp. If that’s all you have, then add extra maple syrup to soften and mask the intense acidity.
Quick Shopping Checklist
- Look for: grape must · wine vinegar · PGI/IGP Modena
- Avoid: caramel color · sulfites · artificial flavoring
- Smell test: fruity and rich, not harsh or chemical.
How to Make Balsamic Glaze (Step by Step)
- Step 1: Mix together balsamic vinegar and maple syrup in a small saucepan. Heat until it starts to gently bubble - do not boil.
- Step 2: Simmer on low for 15-20 minutes, stirring occasionally. A small pan takes about 20 minutes; a wide one about 12-15. Watch after minute 10 - carry-over heat thickens fast!
- Step 3: It’s done when it coats a spoon and drips slowly like warm honey.
- Step 4: Cool completely, pour into a jar, and refrigerate for up to 4 weeks. If too thick, then whisk in a splash of water or vinegar and reheat gently.
Pro Tips
- Use real balsamic vinegar, preferably PGI Modena.
- Want it sweeter? Add a touch more maple syrup.
- Over-reduced? Whisk in water or a little more vinegar.
- For honey balsamic glaze, swap maple for vegan honey (since traditional honey is not vegan).
- Keto balsamic glaze: try monk-fruit or stevia syrup.
- Bitterness fix: a drizzle of maple syrup brings it back to balance.
Storage & Shelf Life
- Refrigerate: Always. It will last 3-4 weeks in a glass jar.
- Cool first: To avoid condensation, cool down the glaze before storing in a jar.
- Avoid metal lids: Acid reacts with metal.
- Too thick? Whisk in a splash of warm water.
- Room temp: Fine for a day, if the temperature is cool inside.
Quick answer: Yes, balsamic glaze needs refrigeration and lasts about a month.
How to Use Balsamic Glaze
This drizzle instantly upgrades any meal. Try it on:
- Roasted veggies: Drizzle it over roasted carrots, green beans, or asparagus. Or try my Maple Balsamic Brussels Sprouts.
- Fresh Salads: Drizzle generously over my Vegan Caprese Salad, Watermelon Cucumber Feta Salad, or Strawberry Goat Cheese Salad.
- Fruits: Serve on with fresh figs, strawberries, raspberries, or over avocado toast.
Also delicious on pizza, caprese skewers, or my Vegan Bruschetta - all drizzled with balsamic sweetness and tangy finish.
Flavor Variations
- Brown Sugar Glaze: Adds a deep caramel flavor that coats deliciously with grilled mushrooms or oven-roasted carrots.
- White Balsamic Glaze: Floral and tangy flavor notes for when you want a lighter look to drizzle over bright dishes.
Pro tip: White balsamic glaze reduces quicker, so keep your heat low and your eyes on the pan. - Garlic-Rosemary Glaze: Add a smashed garlic clove and a tiny rosemary sprig while it simmers, then strain it out before cooling. It’s unbelievably yummy on roasted potatoes, pasta, or crusty bread.
FAQs
A concentration of the evaporated vinegar when reducing the liquid to get a thicker consistency.
Yes! The ingredient list includes vinegar and maple syrup; both are gluten-free and vegan condiments.
Store in the fridge for up to 4 weeks.
Eventually, yes, but it lasts a while! Stored properly in the fridge, it will stay delicious for about 3-4 weeks. If it starts to look cloudy or smell sharp, it’s time for a quick remake.
Yes - It’s low in calories, fat-free, and way lighter than most store-bought dressings. The balsamic vinegar gives you natural antioxidants, and the maple syrup keeps it refined-sugar-free.
Vinegar is tangy and thin; glaze is thicker, sweeter, and perfect for drizzling. It’s the same ingredient, just reduced to a syrupy texture.
Pretty much! A balsamic reduction is the process, and balsamic glaze is the end result. Once the vinegar thickens and sweetens, you’ve got glaze - the names are often used interchangeably.
Sweet, tangy, slightly caramelized.
Go for Aceto Balsamico di Modena (PGI) - it’s authentic, balanced, and meant for simmering.
More Recipes You’ll Love
Sweet Balsamic Glaze with Maple (Reduction)
DESCRIPTION
INGREDIENTS
- ½ cup balsamic vinegar Aceto Balsamico di Modena (PGI)
- ¼ cup pure maple syrup
METHOD
- Combine balsamic vinegar and maple syrup into a small saucepan.
- Place the saucepan over medium heat and let the mixture start to slightly bubble (stir occasionally).
- Once you notice it bubbling, reduce the heat to a low, gentle simmer. Pro tip: If the vinegar fumes are too strong, turn on your range hood fan.
- Simmer and stir occasionally for 15-20 minutes till the liquid starts to reduce and thicken in consistency.
- To test if its done - dip a spoon into the mixture and lift it out. If the mixture is not runny and it coats the back of the spoon, it's ready! Note: The glaze will thicken more as it cools down, so try not to over reduce it while it's hot. Stir occasionally and check the thickness after the 10-minute mark.
- Remove from saucepan and transfer into a glass jar. Let it cool completely (about 15-30 minutes) before sealing the jar.
- Once cool and thick - seal the jar and store in the refrigerator.
NOTES
- Cheap vinegars are often harsh or overly acidic, which can make your glaze bitter. Look for “Aceto Balsamico di Modena PGI” - it’s authentic and already slightly sweet.
- Avoid pancake syrup or flavored blends - those contain additives that can alter texture and make your glaze grainy. Pure maple gives that clean, caramel-like sweetness that deepens as it cooks.
- Once it starts bubbling, it can go from perfect to sticky tar real quick. Stir occasionally and check the thickness after the 10-minute mark.
- Your glaze might seem slightly thin when hot, but trust me, it’ll firm up beautifully as it cools. If you reduce it too far, whisk in a splash of warm water or vinegar to loosen it back up.
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