Balsamic Glaze

Here’s a sauce recipe every home cook needs: a great Balsamic Glaze! This quick and tasty drizzle adds a tangy sparkle to vegetables, chicken, fish, crostini: you name it! The best part about this recipe is that’s quick, easy and hard to mess up. Instead of making a balsamic reduction, it’s a simple stovetop sauce that takes under 10 minutes to put together. Here’s how it’s done!

How to make balsamic glaze

There are several ways to make a balsamic glaze; the most popular is reducing balsamic vinegar on the stovetop until it becomes thick and saucy (essentially a balsamic reduction). The problem with this method? It’s easy to go too far, resulting in a sauce that’s sticky and almost solid. The flavor can be one-note and overly acidic, depending on the balsamic vinegar you use. This balsamic glaze is a no-fail sauce that adds the flavors of maple, Dijon and garlic: so the sauce is full-flavored and just the right thickness every time! There’s no risk of overcooking it, and it has just the right notes of sweetness and acidity. Here’s how to make balsamic glaze (jump to the recipe below for quantities):

Whisk: In a small saucepan, whisk together balsamic vinegar, maple syrup, Dijon mustard, and garlic powder. Mix the cornstarch with a little water until dissolved, then pour the cornstarch mixture into the saucepan.Simmer: Simmer the mixture for 5 to 6 minutes on medium low heat, until the sauce thickens and becomes glossy.

Balsamic glaze vs reduction

This balsamic glaze is a quick stovetop sauce thickened with cornstarch, and results in a thick, shiny sauce that’s ideal for drizzling on just about anything! After trying the reduction method and overcooking it, we were excited to have a new way to make a no-fail balsamic glaze. A balsamic reduction is made by simmering balsamic vinegar on the stovetop until it reduces and becomes very thick and sweet. The pros? It uses only one ingredient. Go to this Balsamic Reduction Recipe for instructions.

Leftover storage

Use this balsamic glaze immediately, or you can refrigerate leftovers in a covered jar for up to 2 weeks. It will solidify in the refrigerator, so make sure to bring to room temperature before serving.

Ways to use balsamic glaze

The sky’s the limit when it comes to a balsamic glaze! This sweet and savory sauce works on everything from roasted vegetables to salmon. Here are some ideas:

Brussels sprouts: Drizzle over Roasted Brussels SproutsSalmon: Use as a glaze after cooking for Oven Baked Salmon, Broiled Salmon or Pan Seared SalmonChicken: Drizzle over any chicken recipe of your choosingCrostini: Use it to top a Crostini with tomatoes, basil and goat cheesePizza: Drizzle onto a Sheet Pan Pizza

More sauce recipes

Homemade sauces are loads better than anything you can find at the store! Here are a few more sauce recipes to try:

Try Lemon Butter Sauce Opt for Honey MustardGo for Easy Tahini Sauce or Lemon Tahini Dressing, a drizzle that works for just about anythingGo for Honey Garlic Sauce for salmon and moreTry green Avocado Sauce or Easy Sour Cream SauceDip into Tartar Sauce or Remoulade Sauce