This Balsamic Glaze made with honey is a simple, versatile sauce for fish, meat, or vegetables. It uses just two wholesome ingredients—no refined sugar or cornstarch—making it a clean, flavorful alternative to many store-bought glazes.
After a busy weekend full of celebrations, I wanted a lighter, homemade version of balsamic glaze. This honey balsamic glaze is low in calories and incredibly easy to make. It brightens salads, roasted or grilled vegetables, and proteins like chicken or salmon with a sweet-tart finish.
You can buy balsamic glaze at the grocery store, but homemade reduction has a more intense, fresher flavor and contains no corn syrup or starchy thickeners commonly found in commercial products.
Ingredients in Balsamic Glaze with Honey
This recipe needs only two ingredients: balsamic vinegar and honey. For 1 cup of balsamic vinegar, use about 2 1/2 teaspoons of raw, local honey (just under 1 tablespoon).
How to Make Balsamic Glaze
A few simple tips will help you get the best results.
Sugar can scorch easily, so wait to add the honey until the vinegar has reduced most of the way. Start by bringing 1 cup of balsamic vinegar to a boil over medium-high heat.
Once it reaches a boil, lower the heat to maintain a gentle simmer. Let the vinegar reduce until it’s about half its original volume, which usually takes around 15 minutes.
When the vinegar has reduced by roughly half, stir in the honey and continue simmering. The glaze will thicken modestly; you’ll notice bubbles take longer to break and the surface becomes more tense. Keep the heat low—avoid a rolling boil. After about 10 more minutes the glaze should reach the consistency of maple syrup.
This batch yields about 1/3 cup of honey-balsamic glaze. Allow it to cool before transferring to a container.
How to Store Homemade Balsamic Glaze
Pour the cooled glaze into a small jar or a squeeze bottle and store it in the refrigerator. It will keep for several weeks; the honey and acidity in the vinegar help preserve it.
Recipe Ideas for Balsamic Glaze with Honey
This sweet-tart reduction is perfect as a light dressing for salads. Try it on baby spinach with strawberries, blueberries, Marcona almonds, a teaspoon of walnut or olive oil, and a pinch of salt and pepper.
It’s also delicious drizzled over warm focaccia, roasted vegetables, or grilled proteins. Use it to finish grilled pork chops, chicken, or salmon for an attractive glaze and a burst of flavor.
Homemade Balsamic Glaze with Honey
Marsha Maxwell, FoodLove.com
Pin Recipe
Ingredients
- 1 cup balsamic vinegar
- 2 1/2 teaspoons honey
Instructions
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Bring 1 cup balsamic vinegar to a boil over medium-high heat in a one-quart saucepan. Reduce the heat to maintain a gentle simmer and cook until the vinegar has reduced by about half, about 15 minutes.
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Add 2 1/2 teaspoons of honey and stir to combine. Continue simmering until the glaze has thickened slightly and the bubbles take longer to pop—about 10 more minutes. Do not overheat.
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Let the glaze cool, then transfer to a small jar or squeeze bottle and refrigerate.
Nutrition
Disclosures: The author was not compensated for this post. The article may contain affiliate links; purchases made through them can help support the cost of publishing recipes.
