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Honey balsamic glaze served on a plate
Simple and tasty honey balsamic glaze

Honey balsamic glaze

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Balsamic reduction is one of the secret weapons of chefs. Under heat, the watery components of the vinegar evaporate, the acids mellow, and the natural sugars caramelise. Thus we get a thick, glossy, syrupy glaze that is intensely flavoured yet not stinging.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 135 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small saucepan or frying pan
  • Heat-resistant spatula

Allergen Information

⚠️ Sulphur dioxide (in vinegar)

Instructions

1 ✓

Press the garlic clove slightly with the flat of a knife to crack it (do not chop!).

Tip: This releases flavour, but you can remove it whole at the end so small pieces don't burn.
2 ✓

Heat the oil in a saucepan over a medium heat. Throw in the garlic and rosemary sprig, cook for 1 minute until fragrant.

Tip: This aromatises the oil (infusion).
3 ✓

Pour in the balsamic vinegar and honey. Stir. Careful, the vinegar vapour can be pungent!

Tip: Turn on the extractor fan.
4 ✓

Bring to a boil, then reduce heat to minimum. Simmer gently for 5-8 minutes.

Tip: The goal is for the liquid to reduce by about half.
5 ✓

It's ready when the sauce is thicker and coats the back of a spoon. Remove the rosemary and garlic.

Tip: Do not over-thicken, as it will thicken much more as it cools!
6 ✓

Season with salt and pepper, and drizzle warm over roasts.

Tip: Salt highlights the sweet and sour flavours.

Recipe FAQ

It became too thick after cooling, stuck to the bowl.
This is due to the caramelised sugar. Gently reheat, or add a spoonful of hot water.
It smells burnt.
You boiled it on too high a heat. Reduction requires patience and low heat.

Ingredients

  • 100 ml Balsamic vinegar (Modena)
  • 30 g Honey
  • 1 clove Garlic (whole, slightly crushed)
  • 20 ml Olive oil
  • 1 pinch Salt
  • 1 pinch Freshly ground pepper
  • 1 sprig Fresh rosemary (or thyme)