Easy instructions for how to make balsamic glaze with only two ingredients! This recipe makes an amazing balsamic reduction to use on both sweet and savoury dishes.
Combine balsamic vinegar and brown sugar in a saucepan over medium-low heat. Stir until the sugar has dissolved.
Bring the mixture almost to a boil, then reduce the heat and simmer for 15 - 20 minutes or until the volume has reduced by half. It should coat the back of a spoon and start to feel slightly syrupy.
Remove it from the heat. It may seem thin, but it will thicken as it cools.
Transfer it to a glass jar and let cool. Once it has cooled completely, use it in your favourite recipe or seal it with a lid and refrigerate it.
Notes
Slow and steady heating will work the best. If you quickly bring it to a boil, then reduce the heat, you'll risk destroying the flavour of the vinegar. Let it come almost to a boil, then lower the heat and let it reduce by half.Watch that it doesn't burn! It's better to remove the glaze from the heat sooner than later. If you're not sure if it has reduced enough, check to see that it coats the back of a spoon. If you think it's too thin, remember that it will thicken as it cools. If it's still too thin once it cools, you can always return it to the heat and reduce it more.If you're making this glaze to use on a savoury dish, like grilled vegetables or tomatoes, you can either reduce the sweetener by half, or even eliminate it entirely.