Balsamic Glaze
Made with only one ingredient: balsamic vinegar reduced until syrupy, mellow, and concentrated. The glaze is used as a finish for caprese salad and other dishes.
Equipment
- Small saucepan
Ingredients
- 1 cup + 2 Tbsp balsamic vinegar recommended Monari Federzoni
If making balsamic glaze for a dessert
- 2-4 Tbsp honey, maple syrup, brown sugar, or white sugar
Instructions
- Add balsamic vinegar to a small saucepan. If using honey, whisk it in with the vinegar until the liquid looks even.
- Bring to a simmer over medium-high heat, then lower heat to medium-low once small bubbles form around the edges.
- Simmer uncovered, stirring occasionally, until slightly thickened and reduced to 1/4 cup, about 12 to 15 minutes.
- Avoid overcooking because it can burn; the finished glaze should coat the back of a wooden spoon.
- Let it cool until syrupy and glossy; it thickens further as it cools and can be refrigerated for additional thickness.
- Store airtight up to 1 week at room temperature or up to 3 months refrigerated.
Notes
Nutrition estimate does not include sweetener. It is for the plain glaze only and per 1 Tbsp. Percent Daily Values are based on a 2000 calorie diet. Nutrition values are estimates only.