Honey Balsamic Glaze Recipe

If you're a fan of balsamic vinaigrette on a salad, then there's no doubt that you'd enjoy a balsamic glaze. On its own, balsamic vinegar has an intense tartness to it. When you turn it into a glaze, you end up with a sweet, molasses-like syrup that pairs oh-so well with tomatoes, mozzarella cheese, and basil. It still retains plenty of that tartness, but when you take things up a notch and add a sweetener, then you strike a perfect balance between sweet and tangy. 

Recipe developer Cecilia Ryu has struck that sweet and tangy balance with her honey balsamic glaze recipe — a glaze that she describes as being very versatile. "It can be drizzled on top of desserts, specifically ice cream or fruit," Ryu says of the glaze. "It's also a must for bruschetta! I also like to drizzle it on top of salads and roasted portabella mushrooms." This recipe is especially a winner because you need only 2 ingredients, and 12 minutes to make the magic happen. Your bruschetta, pizza, and charcuterie boards will thank you for this sweet and tart addition.

Grab the 2 ingredients to make this balsamic glaze

The only 2 ingredients you'll need for this honey balsamic glaze are — you guessed it — honey and balsamic vinegar. It doesn't get much easier than that! 

Simmer the balsamic vinegar and honey

Aside from the 2 ingredients, you'll also need a small saucepan to make this recipe happen, so go ahead and place that on the stovetop over medium-low heat. Add in both the balsamic and the honey, and mix them together until thoroughly combined. Allow this mixture to come to a low boil, then quickly turn the heat down — this step is crucial. "[The glaze] can easily burn, and once it gets to that point, there isn't anything you can do to save it," Ryu explains. "To avoid this, make sure to turn the heat to low once it starts to boil. Stir occasionally with a whisk, and check the consistency often."

Allow the glaze to sit at a nice simmer for about 10 to 12 minutes. During this time, the balsamic will reduce and, combined with the honey, it will become nice and thick. 

Remove the glaze from heat, and allow it to cool

Once the contents in the saucepan have reduced by half, and the glaze is nice and thick, you can cut the heat. "Once it starts to coat the back of the spoon, immediately take it off the heat to cool," Ryu adds. Even if the glaze doesn't seem super thick just yet, keep in mind that it will thicken up even more as it cools. At that point, you can transfer the glaze to a glass container to store, or to serve.

Serve this honey balsamic glaze

With the glaze both cooled and thickened, you're ready to serve it up. Ryu likes to drizzle the glaze on top of bruschetta, as the tangy flavor perfectly complements the fresh, savory flavors in the popular appetizer. Feel free to get creative with how you serve this honey balsamic glaze, but keep in mind that you don't have to rush to use it all at once. "One of my favorite things about this recipe is that it keeps in the fridge for 3 to 4 weeks," Ryu says. "It's not only simple to make, but because a little goes a long way, if you make a batch of it, it will last a long time."

Honey Balsamic Glaze Recipe
4.9 from 36 ratings
This balsamic glaze recipe is not only versatile, but delicious on anything from bruschetta to salad.
Prep Time
Cook Time
balsamic glaze in small cup
Total time: 12 minutes
  • 1 cup balsamic vinegar
  • 1 tablespoon honey
  1. Place a small saucepan over medium-low heat. Pour the balsamic vinegar and honey into the pan. Stir well.
  2. Bring it to a low boil, then reduce the heat to low. Simmer for 10 to 12 minutes, occasionally stirring, until the glaze is reduced by half, and lightly coats the back of a spoon.
  3. Immediately take the glaze off heat, and cool. It will thicken more as it cools. Store in a glass container.
Calories per Serving 48
Total Fat 0.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 10.1 g
Dietary Fiber 0.0 g
Total Sugars 9.2 g
Sodium 9.9 mg
Protein 0.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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