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Pour 1 cup balsamic vinegar into a saucepan and add ½ Tbsp honey (if using).
Bring to a low boil, then reduce heat to keep at a simmer for 12-15 minutes.* Stir occasionally until reduced by half and lightly coats the back of a spoon. It will thicken more as it cools. Transfer to a mason jar or air-tight container, let cool to room temperature then refrigerate for 3 to 4 weeks.
How to Fix Balsamic Reduction that is too thick?
If you overcook the glaze and it ends up too thick, you can heat and thin it out with a little water. Keep an eye on the glaze especially in the last few minutes of cooking. If you burn it, you won’t be able to salvage it.
What to Serve with Balsamic Glaze:
We use balsamic glaze most often over our Arugula Salad but here are some additional ways to use balsamic reduction:
Any kind of “Caprese” style recipe (tomatoes, fresh mozzarella, basil)
Drizzled on Caprese Crostini
Over vanilla ice cream
Drizzled over a platter of berries or fresh peaches
On Strawberry Bruschetta
Over roasted vegetables
As a finishing touch for pizza
On grilled chicken or steak