Balsamic Glaze

Made  times
Sally J. 1

"This glaze is a must have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extrordinary with it's perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep, pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave it's intense flavor."
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30 min 10 servings yields 1- 1 1/4 Cups
Serving size has been adjusted!

Original recipe yields 10 servings



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  1. Combine balsamic vinegar and brown sugar in a sauce pan over medium heat stiring constantly until sugar is disolved. Bring to a boil and then reduce heat to a simmer. Allow to simmer on low heat, stirring occasionally until reduced by half, about 20 min. Be careful not to burn the sugar by stirring often. The consistency should be a bit runny, but coat your spoon. The glaze will thicken as it cools. Allow to cool and thicken some before pouring into a jar or squeeze bottle. Glaze can be kept on a shelf for weeks or in the fridge indefinitely.