How to Make Balsamic Glaze (without sugar!)

Why you'll love  this recipe:

- Ready in less than 20 mins - A little bit packs a big flavor - Lasts for up to two weeks which means multiple meals


There is only ONE ingredient needed for this balsamic reduction recipe, and that's balsamic vinegar. However, for extra sweetness, I like to add honey to mine (totally optional)

PRO TIP: Start with a good quality balsamic vinegar. The flavors of the vinegar will be more pronounced when the liquid is reduced, so starting with a bad tasting balsamic vinegar will make it worse.

Start by adding balsamic vinegar to a pot. If you want to add honey or another sweetener of choice, go ahead and add it to the pot.


Whisk the balsamic vinegar (& honey if using) over low heat. Allow the liquid to simmer, stirring occasionally. Don't let the vinegar come to a rolling boil or it may burn.


Allow the liquid to simmer until vinegar has reduced to about ⅓-¼ of the original volume. The glaze should be thick & syrupy.  It should easily coat the back  of a spoon.


You can make a large batch of this if needed by doubling the recipe to yield 8-10 servings. This will last up to two weeks and can be used on so many things!


This recipe pairs perfectly with this Burrata Bruschetta with Roasted Tomatoes. Roasted tomatoes and pesto topped with creamy burrata cheese, balsamic reduction drizzle, and fresh basil.

If you liked this recipe, try this Caprese Risotto: Roasted tomatoes, basil, fresh mozzarella balls, and a drizzle of balsamic glaze over rich parmesan risotto

Lauren shares Cajun cuisine and impressive homemade recipes. She loves teaching people how to make the good stuff, from scratch.





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