How To Make Balsamic Glaze - Balsamic Reduction Recipe (2024)

FAQs

Is balsamic glaze the same as balsamic reduction? ›

Balsamic glaze is also called a “balsamic reduction.” It is essentially a reduction of balsamic vinegar. Additional sweeteners like honey or sugar can be added. The balsamic vinegar is simmered in a saucepan until it has reduced down and thickened to a maple-syrup consistency.

The vinegar won't thicken immediately! Reduce to ½ or ⅓ cup and then allow to cool. It will continue to thicken as it cools. Don't cook for too long because you're worried that it isn't reducing.

Here's how to make balsamic reduction

Bring to a rapid simmer over medium heat, then reduce to medium-low and cook at a low bubble, stirring occasionally, until thickened, about 15 minutes. You'll know it's ready when it coats the back of a metal spoon. Remove from the heat and let cool (it will continue to thicken).

Balsamic glaze is condensed balsamic vinegar that yields a beautiful dark, glossy drizzle with a bold, complex flavor. It's also know as balsamic reduction… or as I like to say, balsamic magic.

Balsamic glaze can still be used as seasoning, as a substitute for Balsamic Vinegar, although it would be preferable to use it as a garnish.

If you reduce the vinegar too much, it will harden when it cools. Next time, try reducing the cook time. If you need to salvage hardened balsamic reduction, you can reheat it with a bit of water to thin it out.

In that case, you can use cornstarch and arrowroot powder as a thickening powder. These make excellent options for thickening agents. Start by mixing one tablespoon with an equal part of cold water to create an arrowroot or cornstarch slurry.

But if it's just too thick, try thinning it out with a little water and a little more balsamic vinegar, and re-reducing until you achieve your desired thickness.

You can store your balsamic reduction or glaze in a sealed container in the fridge for several weeks.

Balsamics' enemies are light and heat, so cool, dark storage spaces are best. If you're using balsamic vinegars primarily for salads and like them chilled, they can be refrigerated. If you're using them for sauces, marinades, and reductions, store them in a cupboard.

Does balsamic reduction need to be refrigerated after opening? ›

While refrigeration after opening is required for many pantry staples, it is not necessary for balsamic vinegar. Putting the balsamic vinegar in the fridge can potentially cause condensation to form on the inside of the bottle, diluting the flavor.

2 Answers. I would use some good regular (i.e., a non-reduced or a non-aged) balsamic vinegar to thin it out. You can try placing the jar in hot water or use warm running tap water to heat up and re-liquefy the vinegar.

Given how balsamic vinegar is made via unrefrigerated aging in porous barrels, it should last indefinitely if stored in a cool, dark place. I recall Justin Wells telling me way back when that if you reduce Balsamico, you cook off the actual acidity. It is the acid in the vinegar that allows it to not spoil.

A reduction is when a liquid simmers down, which makes the contained aromatics meld and intensify. Especially interlinked with French cooking, it's a process that involves patience but rewards with a rich creation. Meanwhile, a glaze is generally a sugar-based sauce made adherent and shiny to coat a cooked food.

The main difference between balsamic glaze and balsamic vinaigrette lies in their consistency and usage. Balsamic glaze has a thick syrupy consistency, while balsamic vinaigrette is thinner and pourable.

Lemon Juice, Molasses, Soy Sauce

Mix together equal parts lemon juice, molasses and soy sauce. This will give you a good flavor (and color) approximation, and it doesn't require any fancy ingredients. Just pull a few things from your pantry and fridge and you're in business!