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Balsamic Glaze

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Make your own balsamic glaze instead of store-bought, it adds lots of flavor into lots of dishes, such as salads, roasted vegetables, or roasted meat. And it is so easy to make too!



16 servings


2 min


3 hrs


3 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium


Amount Measure Ingredient Features
2 cups balsamic vinegar


Amount Measure Ingredient Features
473 ml balsamic vinegar


Heat the vinegar in a heavy medium saucepan over medium heat until steam is rising from the vinegar. Do not let the vinegar boil, otherwise the acid will still remain and the result will be too sour and sharp,

Decrease the heat to low, simmer and reduce the vinegar for about 3 hours until it is thickened and is like a syrupy glaze (like maple syrup).

Make about ½ cup of the glaze.

Keep glaze in a plastic squeeze bottle in the refrigerator and it can last forever.

* not incl. in nutrient facts Arrow up button




Nutrition Facts

Serving Size 32g (1.1 oz)
Amount per Serving
Calories 280% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

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