Balsamic Glaze Recipe (2024)

FAQs

What is balsamic glaze made of? ›

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.

Balsamic vinegar offers a blend of sweetness, acidity, and woody undertones in a liquid form, ideal for dressings, marinades, and salads. In contrast, balsamic glaze is thicker and syrupy, with sweetness from added sugars and a rapid reduction process.

For every 1 Tbsp. balsamic vinegar, substitute 1 Tbsp. cider vinegar or red wine vinegar plus ½ tsp. sugar.

This product does not need to be refrigerated after opening. If you like your glaze chilled it may be stored in the refrigerator. This is personal preference.

It takes 12 years to make the best, aceto balsamico tradizionale (traditional balsamic vinegar), and at least 25 to make the finest, extra Vecchio. Because of traditional balsamic vinegar's painstaking artisanal production process, supplies are limited, and it tends to be rather pricey.

The antioxidants found in balsamic vinegar target the “scavenger cells” that are toxic to your body and inflate your LDL (unhealthy cholesterol) levels. By consuming balsamic vinegar as a dressing or glaze, you can consume enough to help your body protect itself against clogged arteries.

Balsamic Vinegar of Modena is an authentic Modenese product, that means produced in the province of Modena, Emilia Romagna, Northern Italy. Nobody, our of this area can produce Balsamic Vinegar. Balsamic glaze hasn't any protection of origin. It can be produced everywhere in Italy and in the world.

Worcestershire Sauce

As with soy sauce, you can always try adding a drizzle of lemon juice and sweetener to Worcestershire to help it replicate balsamic vinegar's flavor more closely.

Restaurant chefs use white balsamic vinegar not only for its milder flavor, but also because it won't turn a salad dressing or sauce brown the way the regular stuff will.

It's very important to keep a watchful eye when reducing the balsamic so it doesn't over reduce and burn.

How do you keep balsamic glaze from hardening? ›

Remove from the heat and let cool (it will continue to thicken). The reduction can be stored in an airtight container in the refrigerator for up to 3 months. If it hardens or becomes too thick, gently reheat with a spoonful of water to loosen.

Apple cider vinegar is less acidic than red wine vinegar but tangier than balsamic, so you'll need just a small amount of something sweet for balance.

Quick Guide: Homemade Balsamic Vinegar

Crush Lambrusco or Trebbiano grapes to extract their juice (the “must”). Strain the must and simmer it for 2–3 days until it halves and thickens. Store it in a wooden barrel for a minimum of 12 years, transferring to a smaller barrel each year.

Like other vinegars, balsamic vinegar is extremely high in acid. This means that it is very resistant to bacterial growth that causes other products to have a short shelf life. When properly stored (emphasis on the “properly”), balsamic vinegar can last anywhere between three to five years.

The antioxidants found in balsamic vinegar target the “scavenger cells” that are toxic to your body and inflate your LDL (unhealthy cholesterol) levels. By consuming balsamic vinegar as a dressing or glaze, you can consume enough to help your body protect itself against clogged arteries.

As mentioned, traditional balsamic vinegar (a.k.a. "aceto balsamico tradizionale") is made from "grape must" which is the juice from freshly pressed grapes. Grape must is the only ingredient in traditional balsamic vinegar.

The taste of Balsamic Vinegar is intense, sweet and sour, lingering, aromatic and when it's aged, it has complex flavours given by aging in barrels. The one of Balsamic Glaze is sweet, slightly sour, mushy and flat.

The scarce alcohol content (close to zero) in Balsamic Vinegar of Modena, (both PDO and PGI) allows it to be used as a condiment by pregnant women, children and people suffering from disabling diseases, i.e. liver cirrhosis.