This post may include affiliate links; for details, see our disclosure policy.

This quick balsamic glaze is thick and shiny: the ideal drizzle for vegetables, chicken or fish. It brings a zing of flavor to each bite!

Balsamic Glaze
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Here’s a sauce recipe every home cook needs: a great Balsamic Glaze! This quick and tasty drizzle adds a tangy sparkle to vegetables, chicken, fish, crostini: you name it! The best part about this recipe is that’s quick, easy and hard to mess up. Instead of making a balsamic reduction, it’s a simple stovetop sauce that takes under 10 minutes to put together. Here’s how it’s done!

How to make balsamic glaze

There are several ways to make a balsamic glaze; the most popular is reducing balsamic vinegar on the stovetop until it becomes thick and saucy (essentially a balsamic reduction). The problem with this method? It’s easy to go too far, resulting in a sauce that’s sticky and almost solid. The flavor can be one-note and overly acidic, depending on the balsamic vinegar you use.

This balsamic glaze is a no-fail sauce that adds the flavors of maple, Dijon and garlic: so the sauce is full-flavored and just the right thickness every time! There’s no risk of overcooking it, and it has just the right notes of sweetness and acidity. Here’s how to make balsamic glaze (jump to the recipe below for quantities):

  • Whisk: In a small saucepan, whisk together balsamic vinegar, maple syrup, Dijon mustard, and garlic powder. Mix the cornstarch with a little water until dissolved, then pour the cornstarch mixture into the saucepan.
  • Simmer: Simmer the mixture for 5 to 6 minutes on medium low heat, until the sauce thickens and becomes glossy.
Balsamic Glaze

Balsamic glaze vs reduction

This balsamic glaze is a quick stovetop sauce thickened with cornstarch, and results in a thick, shiny sauce that’s ideal for drizzling on just about anything! After trying the reduction method and overcooking it, we were excited to have a new way to make a no-fail balsamic glaze.

A balsamic reduction is made by simmering balsamic vinegar on the stovetop until it reduces and becomes very thick and sweet. The pros? It uses only one ingredient. Go to this Balsamic Reduction Recipe for instructions.

Leftover storage

Use this balsamic glaze immediately, or you can refrigerate leftovers in a covered jar for up to 2 weeks. It will solidify in the refrigerator, so make sure to bring to room temperature before serving.

Balsamic Glaze

Ways to use balsamic glaze

The sky’s the limit when it comes to a balsamic glaze! This sweet and savory sauce works on everything from roasted vegetables to salmon. Here are some ideas:

Balsamic brussels sprouts
This balsamic glaze is perfect on crispy Brussels sprouts

More sauce recipes

Homemade sauces are loads better than anything you can find at the store! Here are a few more sauce recipes to try:

This balsamic glaze recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Balsamic Glaze

Balsamic Glaze


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Total Time: 7 minutes
  • Yield: 6 tablespoons 1x

Description

This quick balsamic glaze is thick and shiny: the ideal drizzle for vegetables, chicken or fish. It brings a zing of flavor to each bite! Makes 6 tablespoons; double for a larger batch.


Ingredients

Scale
  • 3 tablespoons balsamic vinegar*
  • 3 tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • ½ tablespoon cornstarch
  • 2 tablespoons water

Instructions

  1. In a small saucepan, whisk together the balsamic vinegar, maple syrup, Dijon mustard, and garlic powder. In a small bowl, combine the cornstarch with the water and whisk until dissolved, then pour it into the saucepan.
  2. Simmer the mixture for 5 to 6 minutes on medium low heat, until the sauce thickens and becomes glossy. Use the sauce immediately, or refrigerate for up to 2 weeks. Bring to room temperature before serving.

Notes

*Makes 6 tablespoons, which works for 1 recipe Balsamic Brussels Sprouts. Double the quantity for a larger batch for leftovers.

  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 Comment

  1. Sonja Overhiser says:

    Let us know if you have any questions!