Balsamic Glaze

Balsamic Glaze. Sticky sweet liquid gold. The condiment I want to pour on everything from fresh baguettes to seasonal berries. I can’t think of a single food that wouldn’t taste amazing with balsamic glaze.

Serve with Steak and pork chops, aged cheeses, sautéed veggies and salads, anything chocolate
vanilla ice cream.


Balsamic Glaze

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Total Time: 20 minutes
Servings: 16


  • 16 ounces, fluid Good Balsamic Vinegar
  • 1/2 cup Sugar
  • Salt


  • Pour balsamic vinegar into a saucepot. Add regular granulated sugar and a couple pinches of salt. Stir to combine.
  • Place the saucepot over medium heat. Once the balsamic vinegar comes to a boil, stir again, and casually watch it. You don't have to babysit the pot, but stick around so you don't forget about it.
  • When the balsamic glaze is thick and syrupy and has reduced by half (about 20 to 30 minutes), remove the pot from the burner and allow it to cool.
  • Store your balsamic glaze in an airtight container in the fridge for up to 2 weeks.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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