Best Honey Balsamic Glaze Recipe

This honey balsamic glaze recipe is tangy with a bit of sweetness. It is my most favorite glaze to drizzle on almost anything from salads to steak!

This honey balsamic glaze recipe is one you will be reaching for very often once you realize just how easy it is to make. On top of that, this glaze adds that delicious quality to any dish you put it on to take it to the next level.

Honey adds a touch of sweetness to balsamic vinegar’s tangy flavor, resulting in a power couple of deliciousness. Let’s get started!

This post is about how to make the best honey balsamic glaze recipe.

Best Honey Balsamic Glaze Recipe

What do you need to make this balsamic glaze recipe?

To make this balsamic glaze, you will need just two ingredients:

• Balsamic vinegar: Balsamic vinegar reduces down to a syrup-y consistency, resulting in a balsamic glaze.
• Honey: Honey adds a touch of sweetness to balsamic vinegar’s tangy flavor.

What can I drizzle this balsamic glaze on?

The options of what to drizzle this glaze on are limitless. It pairs well with SO many dishes but here are a few to get your mouth watering:

• Salads
  • Caprese salad
  • Berry and goat cheese salad
  • Any green salad
• Roasted vegetables
  • Brussel sprouts
  • Sweet potatoes
  • Carrots
  • Squash
• Chicken
• Salmon
• Steak
• Bruschetta
• Pizza

I have had this glaze on all of the above and it tastes amazing on every.single.one.

How do I make this balsamic reduction recipe?

Firstly, gather your two ingredients. 

In a small saucepan set at medium-high heat, add the balsamic vinegar and honey. Stir until combined.

Bring to a boil. Then reduce the heat to a simmer and stir occasionally.

While it simmers, the balsamic vinegar will reduce and become thicker. This process will take about 20 minutes. Once it reduces to about half, you will be stirring more frequently to ensure the glaze does not burn.

You will notice it getting thicker because the bubbles get a little bigger and take a little longer to pop (see below).

You will know it is done when the glaze takes on the consistency of syrup and/or when it sticks to a wooden spoon (see below).

Remove it from the heat and let the glaze cool a little bit before transferring it to a glass jar or container. *Note: The glaze will thicken even more as it cools.

What if I don’t want my balsamic glaze to be too sweet?

If you prefer a tangier flavored balsamic glaze, then I suggest increasing the amount of balsamic vinegar to one cup.

How do I store balsamic glaze with honey?

After you’ve made the glaze, let it cool a little bit before transferring it to a glass jar or container. 

Then, put it in the fridge and pull it out any time you want to take a dish up a notch.

The glaze will “harden” in the fridge like thick caramel (which is to be expected!), but if you set it out at room temperature for just a few minutes before using it, it will be easier to handle and it will drizzle a bit easier.

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This post was all about how to make the best honey balsamic glaze recipe.

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Best Honey Balsamic Glaze Recipe

Honey adds a touch of sweetness to balsamic vinegar's tangy flavor, resulting in a power couple of deliciousness.

Course Dressing, Topping

Cuisine Italian

Keyword honey balsamic glaze recipe

Prep Time 0 minutes minutes

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Author Rihana

Ingredients

• ¾ cup balsamic vinegar *see notes
• 1 tablespoon honey

Instructions

• In a small saucepan set at medium-high heat, add the balsamic vinegar and honey. Stir until combined.

  Bring to a boil. Then reduce the heat to a simmer, stirring occasionally.
• While it simmers, the balsamic vinegar will reduce and become thicker. This process will take about 15-20 minutes. You will notice it getting thicker because the bubbles get a little bigger and take a little longer to pop (see picture above in post).

  Once it reduces to about half, stir more frequently to ensure the glaze does not burn.
• You will know it is done when the glaze takes on the consistency of syrup and/or when it sticks to a wooden spoon (see picture above in post).
• Remove it from the heat and let the glaze cool a little bit before transferring it to a glass jar or container and store it in the fridge. It will stay good for up to a month.

  *Note: The glaze will thicken even more as it cools.
• Enjoy it on salads, pizza, roasted vegetables, and more!

Notes

*Balsamic vinegar:

The ratio of balsamic vinegar to honey in this recipe ensures you taste the sweetness of the honey in the final balsamic glaze. If you prefer a little more tangy with just hints of sweetness, then up the amount of balsamic vinegar to one cup. Therefore, you would use one cup of vinegar and one tablespoon of honey.

How do I store the honey balsamic glaze?

After you've made the glaze, let it cool a little bit before transferring it to a glass jar or container. 

Then, put it in the fridge and pull it out any time you want to take a dish up a notch.

The glaze will "harden" in the fridge like thick caramel (which is to be expected!), but if you set it out at room temperature for just a few minutes before using it, it will be easier to handle and it will drizzle a bit easier.

What can I drizzle this balsamic glaze on?

Here are a few options:

• Salads
  • Caprese salad
  • Berry and goat cheese salad
  • Any green salad
• Roasted vegetables
  • Brussel sprouts
  • Sweet potatoes
  • Carrots
  • Squash
• Chicken
• Salmon
• Steak
• Bruschetta
• Pizza