Balsamic Glaze

by Jill Chen on November 6, 2011

in All Recipes, Appetizers, Condiments, Food Gifts

Thank you, Maggie. Thank you for introducing me to this beautiful dark molasses-like syrup. It never occurred to me to make this, and it’s so simple too. It now sits in a bottle on my kitchen shelf, ready for anything.

Intensely flavored, balsamic glaze is simply a reduction of balsamic vinegar with a little sugar. Because of it’s sweetness, you can use on both savory and sweet foods.

I was so excited to try this on my roasted beets that I forgot the olive oil.

To make balsamic glaze, I doubled Maggie’s recipe and poured 2 cups of balsamic vinegar into a non-reactive, wide saucepan…

…followed by 4 tablespoons of brown sugar. Bring to a boil, then simmer on low until you end up with slightly less than half.

My first attempt at this glaze cooled much thicker than it should have. See how it looks like a balsamic taffy pull? I had gone too far on the reduction and turned it into a caramel. (It was a very sticky but delicious mistake!) If this happens to you, do not fret. Warm it up in a hot water bath or microwave, and put it back on the stove with a little bit of water. You can do this as long as you haven’t burnt it, and you’ll know if you’ve burnt it.

Ideally, the consistency should appear runny enough to drizzle and coat your spoon. Remember: it will be a little thicker once cooled.

Put it on your shelf where it will be ready and waiting, for roasted brussel sprouts, salmon, a hunk of parmesan cheese, strawberries & ice cream… And it’s delicious drizzled over purple, pink and orange beets with  wasabi almonds and goat cheese.

It also makes a great homemade gift for a foodie friend, if you can bare to part with it.

Balsamic Glaze

Adapted from Maggie’s recipe.


  • 2 cups balsamic vinegar
  • 4 tablespoons brown sugar (substitution: agave nectar, honey or maple syrup)


  1. Combine ingredients in wide saucepan, bring to boil then lower heat to low. Simmer away, stirring constantly till the glaze coats your spoon.
  2. Pour into jar or bottle. Store at room temperature. Makes about a cup of balsamic glaze.

All photos styled and photographed by Jill Chen.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back.  Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats.  Send a gift box of handmade food today.

Jill Chen

Jill Chen, photographer, graphic designer, and urban farmer resides in Toronto, Canada with her chickens and mini pet pig named Henry. After running a design studio for twenty years, Jill gave it all up for a simpler way of living. When she's not making food or photographing food, she's growing food with the goal of being self-sustaining with year-round organic produce, despite the harsh Canadian winter. Charcuterie, wine-making, mushroom cultivation, aquaponics and shrimp farming are just a few of the projects on her plate right now. You can follow Jill's blog, Freestyle Farm, for beautiful photos that will inspire you to cook or grow something.

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  • Barbara | Creative Culinary

    I make this all the time. Where once I had to have balsamic vinegar on hard, now I need a stash of this too. Veggies, meats and even fruit all benefit in my kitchen!

  • Cat Cardoso

    How long will this keep?

  • Jill@FreestyleFarm

    It will keep for months at room temperature, but chances are you will have finished it by then. You can always keep it in the fridge almost indefinitely, though it will be slightly harder. Just take out ahead of time, or warm bottle in hot water to melt.

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  • Diane

    Ooo thanks!  This sounds yummy!

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  • Inger Nemcik

    Just made it…soaked fresh berries in it…..topped with fresh cream over lemon pound cake! OMG1111♥♥♥♥♥♥

    • Maggie

       Balsamic and berries – yum!

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  • Librartist

    Stuff dates with brie, top with a walnut or almonds and drizzle with this glaze. Awesome!

  • Sharon

    What kind of balsamic vinegar do you use?? The watery kind from store or good aged stuff?? But that stuff is like $20 a bottle…I’d hate to do anything to it!!!

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