Balsamic Glaze (aka Balsamic Reduction)

The flavor of balsamic glaze is bright, rich, tangy, and sweet. The rich, deep, and complex flavor of the glaze is sweet, but also holds on to the tang from the vinegar. It’s those contrasting yet complimentary flavors that make it so delicious!

Why Make Your Own Balsamic Reduction?

Yes, there are several brands of balsamic glaze and reductions available on the market. Admittedly, it’s super convenient to just buy some at the store instead of making it at home.

• The reason I prefer to make my own is because of the ingredients. There are only two ingredients in a homemade balsamic glaze. Without the sweetener, there is only 1 ingredient!
• You also have full control over the balsamic vinegar used. They are NOT all created equal and you can taste the difference between the deferent balsamic vinegars, especially when reduced. Balsamic vinegars range widely in quality and grade. Try to get better quality of balsamic vinegar when possible!
• At the store, pay attention to the nutritional labels on the Balsamic Reduction/Glaze jars. You’d be hard pressed to find a bottle with only two simple ingredients listed.

Balsamic Vinegar Notes

Warning: Pay attention to the balsamic vinegar you guy! If you get a high quality and aged balsamic vinegar, which could cost quite a bit of money, they are often NOT meant to be cooked or reduced. Condimento Balsamico (I.G.P.), Traditional Balsamic Vinegar (D.O.P.), and Balsamic Vinegar of Modern (I.G.P.) are high grade, true balsamic vinegars and shouldn’t be used in cooking and salad dressings.

There are three main grades of balsamic vinegar:

• Tradizionale (traditional) – it is the authentic balsamic vinegar that comes from the region of Madena and Reggio Emilia. This is the most expensive option because if it made in the original region where this vinegar came from following the traditional methos and grapes. It will carry “D.O.P” designation on the label. It is made with proper grape must and aged 12 to 25 years. This vinegar will the rich, sweet, thick and syrupy.
• Industriale (“Commercial Grade”) – this vinegar is made quickly from wine grapes and aged very minimally if at all. This is where you will find the most variations because it’s not strictly regulated. These are thinner, much more acidic, and not very sweet.
• Condimento (Condiment grade) – these are made outside of the regions of Madena and Riggio Emilia. These vinegars are inferior to any of the above and normally contain many ingredients to blend the flavors together rather than the grape must. This type of balsamic vinegar is not regulated much so you will find the widest range of quality here. Check the label, there is often added ingredients and sweeteners. You’re looking for vinegar that lists only grape must or gapes.

Storing Recommendation

You can always make this reduction ahead of time and store it for any time you need it. Make sure to keep it in a glass jar with a secure airtight lid.

It may be kept for months at a time in the refrigerator if you didn’t add sugar.

If you did add sugar, it will stay good for several weeks.

Serving Suggestions

Meats – this glaze goes perfectly with any protein! Drizzle it over chicken, pan seared steaks, salmon, shrimp, and more.

Prosciutto and Melon – a fun and easy Italian appetizer that’s made with prosciutto, melon, and balsamic glaze.

Classic Caprese Salad – a classic tomato, mozzarella, and basil salad that only gets better with a drizzle of glaze.

Bruschetta – a simple combination of tomatoes, onion, garlic, fresh basil, and olive oil over toasted bread slices flavored with olive oil, garlic, and salt that’s best when drizzled with balsamic glaze.

Balsamic Salmon Salad – this salad is made with balsamic salmon but you can also drizzle some glaze of the top of the whole salad. It’s great drizzled over any salad.

Fruit and desserts – strawberries are particularly good with this glaze but you can do it over many fruit and berries. One of the most traditional Italian desserts is a simple pannacotta with balsamico tradizionale and strawberries.

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