Balsamic Glaze is a condiment made from a reduction of boiled grape vinegar. While most typically used in salad dressings and as a marinade, it also makes for one tasty glaze for grilled meats. Balsamic vinegar can vary in price, with the highest quality balsamic glaze hailing from Modena and Reggio Emilia, which lie just west of Bologna in the Emilia-Romagna region in Northern Italy. The term “balsamic” comes from the Latin word balsamum, which refers to an aromatic resin. In the 18th century, families started aging their best vinegar in wood barrels, or barrels that had been used to age fine wines (most notably Chianti or Pinot Noir.) After aging the best balsamic Vinegar for years, almost like a fine wine, it was then poured out into smaller wood containers and sold to shops around Italy.
What Is Balsamic Glaze
A “balsamic reduction” is another name for the balsamic glaze. Essentially, balsamic vinegar has been reduced. It is possible to add more sweets, such as sugar or honey. Balsamic vinegar is reduced and thickened to the consistency of maple syrup by simmering it in a skillet. It has a rich, intense flavor and is very dark in appearance.
How Do You Make Balsamic Reduction?
Commence by using a high-quality balsamic. Italian cities like Modena and Reggio Emilia are where traditional balsamic vinegar is produced. You can notice the region that each vinegar was produced in on the labels of the various sorts that are offered in your store.
Balsamic vinegar is the only ingredient required to make a glaze. Many recipes require the addition of some kind of sweetener, typically sugar or honey. By cooking it down with those additions, it will cook more quickly and the glaze will taste slightly more flavorful.
But when balsamic vinegar is consumed alone, it reduces to the consistency of syrup and becomes sweet.
Depending on the quality you’re utilizing, the time it takes to reduce will change. Good vinegar typically cooks down a little bit more quickly than watered-down, less expensive vinegar.
Add some brown sugar while it cooks down if you like a bit of extra sweetness and molasses flavor.
Best Balsamic Glaze Reviews
1. MONINI GLAZE BALSAMIC VNGR OF MO
- Monini Glaze is a product based on Balsamic Vinegar of Modena, to season, used in stuffing or to decorate any dishes
- Prepared in a dedicated Gluten-free allergy-friendly facility
|Package Weight||0.28 Kilograms|
We have begun this journey with items for your home and body. Our products will provide the highest efficacy and performance that you would expect from the best things found on earth. We seek to use ingredients that are plant derived, GMO-free, organically certified when possible, and sourced from domestic suppliers to keep jobs in our local communities.
Monini Balsamic Glaze
Balsamic Vinegar of Modena
Glazed Balsamic Vinegar of Modena IGP comes in various flavors to satisfy all tastes without losing the most authentic and traditional flavors of the Italian cuisine. Squeeze it and Enjoy.
Turn an ordinary dish into an original one!
Truly excellent on fruit salads and ice cream, perfect on meat, fish, vegetables, and cheeses. Packed in a handy squeezable bottle.
2. Colavita Balsamic (Glaze), 29.5 Fl Oz
- The tart yet sweet flavor is a sophisticated complement to strawberries, other fresh fruits, and a variety of desserts.
- No Trans Fat.
- Perfect Balsamic Glazing Sauce
- Drizzle for garden salads, cheese, pasta dishes and risotto to enhance virtually and dish.
- Silky smooth reduction of balsamic vinegar. Perfect grilling sauce to brush onto meats, chicken, fish, and vegetables.
Balsamic Vinegar is a signature ingredient in traditional Italian cuisine and enhances the flavor of many dishes. Colavita’s reduction of its prized Balsamic Vinegar of Modena, or Balsamic Glace (Glaze), has a silky smooth consistency which makes it perfect for marinades, drizzling, and plate finishing. Its tart yet sweet flavor is a sophisticated complement when drizzled on Parmigiano cheese, strawberries, and other fresh fruits.
Sweet and Tangy Flavor
The silky smooth consistency makes Colavita Original Balsamic Glaze perfect for marinating or brushing onto grilled meats, poultry, and fish as well as drizzling onto salads, pasta, risotto, and cheese. The tart yet sweet flavor is a sophisticated complement to strawberries, other fresh fruits, and a variety of desserts. And a swirl of Colavita Balsamic Glace on the plate adds drama to any meal.
Grilled Chicken Skewers with Pommegranate
Use Colavita Balsamic Glaze as a glaze for grilled chicken. A little fruit and mint complement the flavor!
Breakfast Pizza with Berries
Try it over fresh fruit. And for a twist on a regular pizza, make a fruit pizza. Use cream cheese or farmers cheese with Colavita Balsamic Glaze.
Forget the mayo, try some Colavita Balsamic Glaze between your bread. Use turkey, prosciutto, spinach, and mozzarella cheese.
Grilled Tomato Caprese Salad
Grill cherry tomatoes, place them atop fresh mozzarella cheese, and drizzle with a little Colavita EVOO and Colavita Balsamic Glaze. A sprinkle of salt and some fresh basil, and you have a perfect salad.
3. Filippo Berio Raspberry Balsamic Glaze
- Authentic Flavor: Made with balsamic vinegar of Modena, our 100% Italian glaze is naturally fat and cholestrol free
- A Passion for Perfection: 150 years of the highest possible standards go into every authentic olive oil, pesto, and glaze designed for those who want only the best in their kitchens
- Endless Uses: Try it as a glaze on proteins, in chocolate based desserts, or on top of ice cream
- Try Them All: In both classic Balsamic and Raspberry Balsamic, our glazes add the perfect finishing touch any savory or sweet dish
- Raspberry Balsamic Glaze: Filippo Berio Raspberry Balsamic Glaze adds a splash of tangy, fruity flavor to a surprising variety of dishes
|Package Weight||0.35 Kilograms|
Cook a baked asparagus with parmesan and drizzle our Filippo Berio, Raspberry Balsamic Glaze, over top. This amazing, rich syrupy vinegar contains the perfect balance of sweet and acidic notes, with tantalizing hints of fruits. Try this raspberry glaze on desserts too! Expertly crafted using a traditional Modena recipe, Filippo Berio’s Balsamic Vinegar contains concentrated raspberry. A measure of vinegar aged for a minimum 10 years has also been added to the making this an exclusive Balsamic Vinegar blend. Its unique flavor pairs perfectly with our Extra Virgin Olive Oil for a quick, healthy and tasty salad dressing, marinade or dip.
Whether you’re whipping up a healthy salad dressing, grilling fresh fish, crafting a colorful crudité platter, or baking a tempting dessert, Filippo Berio Olive Oils offer a variety of tastes and aromas that add contrasting and complementary flavors to your favorite meals.
Produced in Liguria, Italy, the original home of pesto, only the finest ingredients go into a jar of Filippo Berio Pesto. Our dedication to authentic Italian recipes sets these flavors apart and would make our illustrious founder proud. Each has its own regional recipe so try one or try them all!
Made with balsamic vinegar of Modena, our 100% Italian glaze adds a tanginess and artistic flair to just about any creation, from meats to desserts. Also try our Raspberry Balsamic Glaze to add a splash of fruity flavor.
4. Alessi Balsamic Vinegar Reduction
- FULL FLAVOR GLAZE: Tart yet sweet flavor is great when drizzled on salads, fruit, cheese, etc
- PREMIUM BALSAMIC REDUCTIONS: Naturally enhance the flavor of any dish. Perfect for all meals!
- AUTHENTIC: Reduced balsamic vinegar w/ pure cane sugar resulting in full flavor & syrupy consistency
- TRY IT ON: Alessi Balsamic Reduction is especially delicious over melon and prosciutto and dark chocolate
- TRADITIONALY PURE: No added thickeners, starches, or gums; a true reduction of Balsamic Vinegar
|Liquid Volume||8.5 Fluid Ounces|
This is no glaze. Alessi Balsamic Reductions are made to enhance the flavors of your food, rather than mask over the entire dish and dominate the plate. We simply reduce balsamic vinegar over heat to concentrate the flavors, resulting in a natural flavor boost that will bring your meal from blasé to brilliant. Alessi Balsamic Reductions can be used to enhance any dish, including cheese plates, salads and marinades, roasted meats and vegetables, and even fresh fruit. Alessi Traditional Balsamic Reduction is especially delicious over melon, prosciutto, and dark chocolate.
Alessi Traditional Balsamic Reduction is made simply by reducing Alessi Balsamic Vinegar into a syrupy consistency with the addition of pure cane sugar.
Alessi White Balsamic Reduction is made simply by reducing Alessi White Balsamic Vinegar into a syrupy consistency with the addition of pure cane sugar.
A fruity variation of Alessi White Balsamic Reduction infused with natural raspberry flavor.
Alessi Balsamic Reduction
Use on Everything!
Alessi balsamic reductions are made to enhance the flavors of your food, rather than mask the entire dish and dominate the plate. Our reductions are light, subtle, and never overbearing. We simply reduce balsamic vinegar over heat to concentrate the flavors, resulting in a natural flavor boost that will bring your meal from blasé to brilliant. Alessi Balsamic Reductions can be used to enhance any dish, including cheese plates, salads, marinades, roasted meats, vegetables, and even fruit.
5. Terra Verde Traditional Balsamic Vinegar
- Amazingly sweet and thick, just like a premium balsamic should be.
- Great Gift!
- Our premium balsamic vinegars are tremendously delicious and versatile. Not only are they the perfect accoutrement to any salad, they can be used as a base for marinades and sauces, drizzled over desserts, used to make shrubs, jams and other culinary condiments. Your imagination is your only limit.
- Anything you could possibly think of, to include drizzled over grilled veggies and pork, summer green salads, fresh tomatoes, and even fruit compotes for pancakes or waffles.
- This is our signature traditional balsamic vinegar Di Modena Italy, produced to our exact specifications.
|Brand||TEXAS HILL COUNTRY OLIVE CO.|
|Liquid Volume||500 Milliliters|
|Package Weight||1.07 Kilograms|
Terra Verde Traditional Balsamic Vinegar is our most popular balsamic vinegar by a long shot. It’s amazingly sweet and thick, just like a premium balsamic should be! It is incredibly versatile with a full, rich taste and subtle spiciness. Use it in a marinade for grilled meat, use it to dress a salad, or drizzle it over your favorite ice cream. We know you will love it as much as we do!
We hand blend this flavored balsamic by starting with our signature traditional balsamic vinegar Di Modena Italy, then flavor it to our exact specifications right here in our facility in Dripping Springs, Texas.
Barrel Aged Balsamic Vinegar
Our no sugar added, barrel aged balsamic vinegars are delicious and versatile. They come in a wide variety of flavors, from apple to wild cherry.
Your imagination is your only limit!
Balsamics make the perfect salad dressing and can also be used in marinades and sauces, drizzled over desserts, used to make shrubs, jams and other culinary condiments. Even try one in a cocktail!
Keeping Balsamic Glaze in Storage:
Balsamic glaze lasts very long. Place in a mason jar or other airtight container, allow to cool to room temperature, and then store in the refrigerator for three to four weeks.
Ingredients for Balsamic Glaze:
This recipe makes about 1/3 cup balsamic reduction. It is easy to scale up or down. If doubling the recipe, it will take slightly longer to reduce. If cutting the recipe in half, it will cook faster.
- 1 cup balsamic vinegar
- 1/2 Tbsp honey, or sugar (optional)
Which Balsamic Vinegar Variety Is Best?
Purchase the finest balsamic vinegar you can. Italian-made Modena balsamic vinegar is a fantastic option. (Research the flavors of balsamic vinegar)
Does Honey Need to Be Added to Balsamic Glaze?
Sweetener addition is entirely optional. The vinegar concentrates and develops a natural sweetness as it boils down. While I do like my balsamic glaze slightly sweeter for fruit salads, I prefer a less sweet balsamic glaze while making a Caprese salad. For both sweet and savory recipes, we discovered that adding 1/2 tbsp of honey or sugar is the perfect amount.
Making Balsamic Glaze:
1 cup balsamic vinegar and 1/2 tablespoon honey should be added to a pot (if using).
For 12 to 15 minutes, simmer over low heat after bringing to a low boil. When it has been cut in half and the back of a spoon is barely coated, stir occasionally. As it cools, it will thicken even more. The surface area of your saucepan will determine how long it takes to decrease; a larger saucepan will reduce more quickly.
How Can Too Thick Balsamic Reduction Be Fixed?
You can reheat the glaze and thin it out with a little water if you overcook it and it becomes too thick. Watch the glaze carefully, especially in the final five minutes of cooking. You won’t be able to save it if you burn it.
Serving Suggestions for Balsamic Glaze:
Here are some additional uses for a balsamic reduction in addition to the arugula salad, which we top with balsamic glaze most frequently:
- any recipe in the “Caprese” style (tomatoes, fresh mozzarella, basil)
- On Caprese Crostini, drizzled
- over top of vanilla ice cream
- poured over a dish of fresh peaches or berries
- Regarding Strawberry Bruschetta
- in excess of roasted vegetables
- For the purpose of completing pizza
- on grilled steak or chicken
What’s the difference between balsamic and balsamic glaze?
Balsamic glaze is basically a reduction of balsamic vinegar, hence the alternative name “balsamic reduction”. Essentially, balsamic vinegar is simmered in a sauce pan for about 15 minutes until it’s reduced in half and has the consistency of maple syrup or warm honey.
Is balsamic Drizzle the same as glaze?
Balsamic Glaze (also known as balsamic reduction) is so easy to make in your very own kitchen. Balsamic vinegar cooks down and turns into a much-loved condiment to drizzle over anything. Chicken, fish, salad, pasta, bruschetta, steak, vegetables, fruit — the options are endless!
Does balsamic glaze need to be refrigerated?
After much research, I have come to the conclusion that balsamic glaze does not require refrigeration. Here’s my logic on this topic: vinegar on its own does not need refrigeration. It can be stored in a cool place in the kitchen indefinitely. It may develop a little sediment but it is perfectly safe.
In our humble opinion, the best balsamic glaze is made by Michael Angelo. We found it to be very flavorful, with a consistency that sticks to meat nicely, unlike some other sauces we tried. Hopefully, this article has provided you with all of the information you need to pick out your own favorite brand of balsamic glaze—and if you’re still on the hunt for even more options, don’t forget to check out our searchable table below.