By Becky Hardin
Published Sep 3, 2022
One of the first things I learned how to do when I began my cooking journey was making a balsamic reduction. It’s one of the simplest cooking skills, with such a huge payoff! This perfectly-sweet balsamic glaze recipe can be used as a sauce or dressing on everything from salads to salmon to chicken, so I’m always making another batch!
A balsamic reduction (also called balsamic glaze) is literally just a reduction of balsamic vinegar, which means cooking or heating the vinegar to remove the water. This process concentrates the sugars, which creates a sweeter, more intense flavor. Reducing also leads to a thicker, more syrupy consistency. I use this stuff all the time, and it’s such an easy way to make any dish more flavorful!
Ingredients for Balsamic Glaze
- Balsamic Vinegar: This is the 1 ingredient really needed for this recipe. Other vinegars can be reduced in the same manner, but it won’t have the same rich and sweet flavor.
- Honey: I use honey as my sugar component to help sweeten the glaze.
- Seasonings: I use bay leaf, and then add a hint of another herb or spice to get the flavor I want. Try oregano, basil, rosemary, or even cinnamon.
Tips for Success
- Be sure to reduce the heat and let it simmer instead of boil. Keeping it at a boil point will heat the vinegar too quickly, and can ruin the overall flavor and consistency.
- It can take anywhere from about 5-20 minutes to reduce, depending on your desired consistency (thicker consistency = longer simmer time).
- If the syrup becomes too thick, add a few drops of water and continue heating until it’s more pourable.
How to Store and Reheat
Let the balsamic glaze cool completely before storing, then pour it into an airtight container. I like using a mason jar, but anything with a tight seal is fine. Because of the vinegar’s acidic content, you can store it at room temperature for up to 1 week. After that, move it to the refrigerator.
To use leftovers, gently warm the the reduction in a saucepan or in the microwave. Add a small bit of water to help make it easy to pour or drizzle.
Uses
Balsamic reduction serves as a sauce, as a glaze, as a syrup, or as a dressing. I use it with salads, vegetables, fruits, meats, cheese, desserts, appetizers, dinner…
- Drizzle it over a chopped caprese salad .
- Use is as a glaze for chicken breast or salmon .
- Roast veggies (like carrots , Brussels sprouts , or tomatoes ) in it.
- Drizzle it on top of grilled peaches or other fruits.
- Serve it on your next charcuterie board .
Ingredients1x2x3x
- ▢ 16 ounces balsamic vinegar
- ▢ 1-2 tablespoons honey
- ▢ 1 bay leaf
- ▢ 1 teaspoon dried seasoning of choice optional. Such as oregano, basil, rosemary, cinnamon, ginger,
Video
Instructions
- Pour the vinegar into a medium-sized saucepan. 16 ounces balsamic vinegar
- Add the honey and stir until it fully dissolves. 1-2 tablespoons honey
- Add the bay leaf and any other optional herbs. 1 bay leaf, 1 teaspoon dried seasoning of choice
- Bring to a boil over medium heat, then reduce and simmer until it starts to get syrupy. Watch closely so it doesn’t burn.
- Remove the bay leaf and strain through a sieve if other herbs have been added.
- Let cool and then refrigerate until ready to use.
- When time to use, warm slightly so the reduction will pour easily.
- Refrigerate indefinitely in an airtight container or jar.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Balsamic Reduction Step by Step
Pour: Pour 16 ounces of balsamic vinegar into a medium-sized saucepan.
Add Honey: Add 1-2 tablespoons of honey and stir until it fully dissolves.
Season: Add 1 bay leaf and any other optional herbs or seasonings of your choice.
Reduce: Bring the balsamic vinegar to a boil over medium heat, then reduce heat and simmer until it starts to get syrupy. Watch closely so it doesn’t burn. When it reaches your desired consistency, remove it from heat, remove the bay leaf and strain through a sieve if other herbs have been added. Then let it cool to store, or use.
More Sauces We Love
Mustard Cream Sauce
BBQ Brisket Sauce
Homemade Tartar Sauce Recipe
Homemade Honey Mustard Dipping Sauce or Dressing
Balsamic Glaze Reduction Recipe
Ingredients
- 16 ounces balsamic vinegar
- 1-2 tablespoons honey
- 1 bay leaf
- 1 teaspoon dried seasoning of choice optional. Such as oregano, basil, rosemary, cinnamon, ginger,
Instructions
- Pour the vinegar into a medium-sized saucepan. 16 ounces balsamic vinegar
- Add the honey and stir until it fully dissolves. 1-2 tablespoons honey
- Add the bay leaf and any other optional herbs. 1 bay leaf, 1 teaspoon dried seasoning of choice
- Bring to a boil over medium heat, then reduce and simmer until it starts to get syrupy. Watch closely so it doesn’t burn.
- Remove the bay leaf and strain through a sieve if other herbs have been added.
- Let cool and then refrigerate until ready to use.
- When time to use, warm slightly so the reduction will pour easily.
- Refrigerate indefinitely in an airtight container or jar.
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
