Balsamic Glaze

Balsamic glaze is a rich and delicious sauce made from balsamic vinegar. It is reduced to a thick, syrupy consistency. Sweeteners such as honey and brown sugar intensify the flavour, creating a perfect balance of tangy and sweet notes.

One of the best things about balsamic glaze is that it can be drizzled over salads, roasted meats, and grilled vegetables. Balsamic glaze pairs with fresh fruits like strawberries and peaches. One great feature of this glaze is that this condiment has a glossy appearance that will brighten up the presentation of any plate, making it a firm favourite among chefs and home cooks.

Ingredients

Balsamic Vinegar, Brown Sugar.

Choose a high-quality balsamic vinegar; the best is from the Italian varieties. However, many brands will suit all budgets. Did you know that certain companies will age their Balsamic vinegar for years? High quality varieties can age their product for up to 12 years, which is the minimum with 25 years years or more considered as premium quality. Balsamic glaze is also called Balsamic reduction sauce.

Brown sugar is used to add sweetness to the glaze, it also adds a slight caramel taste to the condiment. You can use honey in place of brown sugar. However, the honey will be overpowered by the vinegar. And, you may have to add a lot more honey to impart natural flavour of it into the balsamic vinegar. White sugar will give the glaze a sweeter and less caramelized taste. Cane sugar and muscovado are also great options as sweeteners.

What is muscovado? It is a partially unrefined sugar that is darker in colour and with a strong molasses taste. Different types of sweeteners will add a different layer of flavour to the balsamic glaze.

Instructions

To make the balsamic reduction, use a small pan on medium-low heat. Add four tablespoons of balsamic vinegar to the pan and one tablespoon of brown sugar or honey. Stir well. As the stove starts to heat up, the mixture will come to a gentle simmer. It is important for the glaze not to boil at a vigorous temperature, as it will burn easily.

This amount of balsamic vinegar and brown sugar will take approximately five minutes to come to a boil. Stir the mixture occasionally. The liquid will gradually reduce to half the amount and thicken into a syrupy glaze. It is ready when the sauce coats the back of a spoon without slipping off.

Remove it from the heat, even if it is slightly ready. The thickness of the sauce will continue as it cools. After the sauce has cooled, store it in an airtight container in the fridge for up to a week.

Different types of Balsamic Glaze

There are different types of balsamic reduction. Consider creating a garlic balsamic glaze for beef and fish. Simply add garlic powder or half a minced garlic to the mixture during cooking. Strain out the garlic bits for a smooth sauce.

You can also create a herb-based balsamic glaze using thyme and basil. This combination is suited for Mediterranean dishes. Make a spicy balsamic glaze using red pepper flakes or a dash of hot sauce to add more heat to your main meal. This combination would be incredible for a pizza or seafood dish.

How to Serve Balsamic Glaze?

Drizzle on salads, use it as a dressing for Caprese salad, or use it as a condiment for other salads. This dressing will add a sweet and tangy flavour to many different types of salads. Balsamic glaze can be drizzled on grilled vegetables like zucchini, bell peppers, and asparagus. Roasted meats are also delicious with a drizzle of the balsamic glaze. Consider pairing it with goat cheese or aged cheddar cheese.

How to Store the Balsamic Glaze?

Store the balsamic glaze in a cool, dark place, away from sunlight and heat. Use an airtight container. This will prevent any exposure to air. Balsamic glaze will last longer in the fridge. Use clean utensils to prevent cross-contaminants. You can also freeze the balsamic glaze for up to three months.