My entire house has been sick this last week. That just seems wrong. Who gets sick in the summer? And I swear this is the worst cold any of us has had in ages too. So annoying. Huddling under a blanket on the couch in the middle of summer is such a waste.
Oh well, it’ll pass and then it’s back to spray decks and playgrounds and all that fun summer stuff. That’ll be way better. Now to get healthy so we can move on to all that good stuff! So on that note, I’m keeping this short today so that I can work up the energy to find some supper for my family!
Have you ever made balsamic glaze? I am pretty sure that it is my new favourite thing ever. I have been putting it on everything since discovering how easy it is to make. Basically if you have some balsamic vinegar, a pot and a whisk you can make your own balsamic glaze. And 20 minutes. You do need to keep an eye on it as it reduces to avoid burnt balsamic vinegar, but besides that it’s pretty much the most straightforward process ever. Cook some vinegar until it’s reduced. Done.
And then you have some amazing balsamic glaze to put on anything and everything. I’ve been using it as a salad dressing without even adding any oil to it and it’s amazing.
You should probably make some of this – and then you’ll have it all ready to go for the recipe I’m sharing on Friday!
Homemade Balsamic Glaze
Easy to make homemade balsamic glaze makes the perfect condiment!
Ingredients
- 1 cup balsamic vinegar
Instructions
- Place the balsamic vinegar in a medium saucepan over medium high heat.
- Bring it to a boil and then reduce the heat to medium low.
- Continue cooking the vinegar on medium low heat at a low simmer, whisking often to keep it from burning. It should reduce by 2/3 to 3/4, which will take 15-20 minutes.
- Don’t leave the vinegar unattended, as it can burn quickly.
- Once it is reduced remove it from the heat and allow it to cool completely.
- It will thicken more as it cools.
- Store it in an airtight container in the fridge.
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Nutrition Information:
Yield:
12Serving Size:
1 teaspoonAmount Per Serving: Calories: 14Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g
Nutrition Information is estimated based on ingredients used and may not be exact.
Meagan
Friday 1st of January 2016
My 6 year old loves the balsamic glaze pizza Hut puts on their pass (if you give them your first born that is).
Tonight is pizza night, and we're making our own and saving a couple bucks!
Coleen
Wednesday 25th of January 2017
Try a drizzle of balsamic vinegar reduction (syrup) over strawberry ice cream!
stacey
Sunday 3rd of January 2016
Your 6 year old likes balsamic glaze?! My kids won't touch it. More for me that way though! :) Hope you like it!
Katie
Saturday 19th of December 2015
I will be giving this one a try. I used to make 'tar' which is an old cooked down seasoning. I'm sure it had port (or maybe red wine--I don't drink red wine anymore hence the port). There was also balsamic vinegar but that's the most I remember. You younger women need to write this kind of thing down because over the years, some stuff seems to get lost in the brain cavity! If anyone has a tar recipe, I'd love to have a copy.
stacey
Saturday 19th of December 2015
I've never heard of "tar" before, but I will say that one of the reasons I started this blog is so that the recipes I loved would be written down! I found myself going to make something and not remembering what I had changed the last time! I still constantly find myself not taking notes and having to remake things so that I have the actual amounts for the blog - but at least I have a record of a lot of my favourites now. Hope you like the balsamic glaze, I love it!
Ashley
Monday 30th of November 2015
I have two questions. First, does it become any kind of syrupy consistency? If so, what could I be doing ? And how long does it keep in an air tight container in the fridge?
stacey
Monday 30th of November 2015
I will become a syrupy consistency, just keep cooking until it's the consistency you'd like. The glaze in the pictures here I didn't cook until it was super thick, just slightly, but I've made it much thicker just by cooking longer. It will also thicken a bit more while it cools. The time it takes really depends on a number of factors - the amount you're making, the size of your pan (if it's spread out more it will reduce faster), the heat level of your stove. If it's not as thick as you'd like, just cook it longer. As long as you're whisking it, it'll be fine. I've read that it will keep for a week in the fridge, but I've kept it for 2-3 weeks without any problem. Hope that helps!
Tami
Monday 30th of November 2015
This is truly the best, but I have found it varies with the brand of balsamic, so if it does not taste right try a different brand.
stacey
Monday 30th of November 2015
Really? That's interesting, I wouldn't have thought it would make much of a difference - but then, I always buy the same brand! Thanks for sharing Tami!
Michelle { A Latte Food }
Friday 31st of July 2015
Getting sick over the summer is the worst! But this sauce looks like a winner! I've never made a balsamic glaze before, but it looks incredible!
stacey
Friday 31st of July 2015
It really is the worst, but oh well, all doing better now! Thanks Michelle!