This Balsamic Glaze recipe with honey is a simple-go to sauce for fish, meat or vegetables. Two healthy ingredients, no refined sugars or cornstarch necessary.
After a big celebratory weekend last week, I felt inspired to make this low-calorie homemade honey balsamic glaze. It’s just two simple ingredients, but so versitile. The sauce adds a sweet-tart deliciousness to salads, grilled or roasted vegetables, grilled chicken or salmon.
It’s easy enough to pick up a bottle of balsamic glaze at the grocery store. But if you make your own, you’ll find it has a more intense flavor. It’s also free of corn syrup and starchy thickeners, ingredients you will find in a store-bought balsamic glaze.
Ingredients in Balsamic Glaze with Honey
This glaze recipe is incredibly easy. All you need is balsamic vinegar and honey. For one cup of balsamic vinegar, use 2 1/2 teaspoons, or just under 1 tablespoon, of local raw honey.
How to Make Balsamic Glaze
When making this recipe, there are a few tips to keep in mind.
First, it’s easy to scorch honey or any other sugar. I did this a couple of times while testing the recipe, which was a big disappointment because balsamic vinegar is pricey. After a couple of tries, I realized that I could prevent burning with a simple trick. I waited to add the honey until the last third of the cooking time.
Start making honey balsamic glaze by bringing one cup of balsamic vinegar to a boil over medium-high heat. Reduce the heat to medium or medium-low and let the vinegar simmer. It should reduce in volume by about half. This takes approximately 15 minutes.
When the vinegar is reduced by half, add the honey and stir. Continue simmering until the glaze thickens slightly. It won’t be very thick. However, you will notice the bubbles taking longer to break to the surface. This will take an additional 10 minutes or so. Don’t heat the glaze beyond a gentle boil.
The finished balsamic reduction should be about the consistency of maple syrup. This recipe will yield about 1/3 cup of honey-balsamic glaze.
How to Store Homemade Balsamic Glaze
Put the cooled glaze in a small jar or bottle. I use a small squeeze bottle. And store it in the refrigerator.
Recipe Ideas for Balsamic Glaze with Honey
I use this sweet and tangy balsamic reduction as a low-calorie dressing for the perfect spring salad. I add baby spinach, strawberries, blueberries, Marcona almonds, a drizzle of homemade balsamic glaze, a teaspoon of walnut oil (you can use olive oil or any oil), salt and pepper.
The honey-balsamic sauce also tastes incredible on homemade foccaccia.
Homemade Balsamic Glaze with Honey
- 1 cup balsamic vinegar
- 2 1/2 teaspoons honey
- Bring 1 cup balsamic vinegar to a boil over medium-high heat in a one-quart saucepan. Reduce the heat to medium or medium low, so the vinegar stays at a simmer. Simmer for about 15 minutes or until the vinegar is reduced by half.
- Add the honey and stir to combine. Continue simmering until the glaze has thickened slightly. You will see that the bubbles take longer to pop, and the surface of the liquid seems to have more tension. By this time, the vinegar will be reduced to about 1/3 cup. This takes about 10 additional minutes after adding the honey.
- Allow the glaze to cool, and pour into a small jar or squeeze bottle. Store in the refrigerator.
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