Easy balsamic glaze, also known as balsamic reduction, is a sweet, tangy, intense, flavorful sauce perfect for salads, roasted vegetables, chicken, or fish. This homemade balsamic reduction condiment is versatile and takes less than 30 minutes to make!
Why Make Balsamic Glaze at Home?
Making balsamic reduction at home is surprisingly easy. Many people don't realize how simple it is, and that homemade balsamic reduction is the best! Plus, it is healthier. Store-bought balsamic glaze may contain brown sugar, honey, or other additives. When you make it at home, you control the ingredients.
What is Balsamic Glaze?
This homemade balsamic reduction, also known as balsamic glaze, comprises only one ingredient: balsamic vinegar. Eventually, balsamic vinegar becomes balsamic glaze after it slowly simmers and reduces to about 75% of the original content. It then becomes thick, glossy, and intense in both flavor and color.
Balsamic Vinegar vs. Balsamic Glaze
The difference between balsamic vinegar and balsamic reduction (aka, balsamic glaze) is the "reduction." While balsamic vinegar is light and regular, balsamic reduction is thick, glossy, and intense in flavor.
Is Balsamic Glaze Keto-Friendly?
Balsamic glaze (or reduction) is typically not keto, coming in at around 11 net carbs per Tablespoon due to the balsamic vinegar and sweetener. Balsamic vinegar is naturally higher in carbs, coming in at around 3 carbs per tablespoon. Then, the carbs are pretty much doubled once reduced into a glaze. However, we can reduce the carbs by using a sugar-free sweetener, so the only sugar is the natural sugar that comes from the balsamic vinegar itself. When eaten in small amounts as a garnish and made with a keto sweetener, such as the allulose used in this recipe, it can be worked into a low-carb diet, coming in at 6 net carbs per Tablespoon, or 3 net carbs per ½ Tablespoon as written in the recipe card.
Read also: Is Balsamic Dressing Keto?
Keto Balsamic Glaze Recipe
This recipe uses a sugar-free sweetener to minimize the carb count, making it suitable for a keto diet when used in moderation.
Ingredients:
- 1 cup high-quality balsamic vinegar (no sugar added, aged balsamic vinegar from Modena recommended)
- 1-2 tablespoons allulose (or Swerve confectioners, or omit sweetener)
Instructions:
- In a small saucepan over medium heat, add the balsamic vinegar and allulose (if using).
- Turn the heat to medium and bring the saucepan to a boil.
- Reduce heat to low and simmer for 20-25 minutes, or until the volume is reduced to between ½ cup and ⅓ cup (the closer to ⅓ cup the thicker it will be!) and the glaze coats the back of the spoon as in the picture above.
- Simmer on low until cooked down, thicker and about 75% reduced. Typically, one cup of organic balsamic vinegar makes about ¼ cup of balsamic reduction.
- Balsamic reduction is reduced enough when coats back of a spoon. Or, when you use a spoon/spatula to make a line in the saucepan, and it does not quickly close up. It usually takes about 25-30 minutes to reduce one cup of balsamic vinegar.
- Remember, it will continue to thicken as it cools.
- Be very careful not to simmer the vinegar too high, otherwise you run the risk of burning it and there’s no coming back from that. You would have to start all over with a fresh batch.It's well worth taking the time to do it right because when you do, you will have a beautiful thick and rich glaze!
Tips for Perfecting Your Balsamic Glaze
- Thickness: If you simmer the vinegar to about 50% reduction and are OK with the thickness, you can stop the cooking. Also, remember it will thicken after it cools, so don’t simmer it to dry out completely.
- Too Thick: If your balsamic glaze becomes too thick, you can easily thin it out with a few drops to a spoonful of organic balsamic vinegar. You may be able to salvage it by reheating it with a bit of water to thin it out.
- Not Thickening: If it's not thickening, it probably just needs to cook longer. The larger the saucepan, the quicker the vinegar will reduce, and vice versa.
- Burning: Be very careful not to simmer the vinegar too high, otherwise you run the risk of burning it and there’s no coming back from that. You would have to start all over with a fresh batch.
Storage Instructions:
Keep in a jar with a lid in the fridge for up to one month.
How to Use Keto Balsamic Glaze
There are many ways to use this homemade balsamic reduction, such as a sauce, drizzle, or topping. Here are some ideas:
- Drizzle on fresh veggies, roasted veggies, salads, bread, meat, and fish.
- Salads: Watermelon salad, walnut blue cheese salad, sweet potato broccoli bowl, mango salad with salmon.
- Appetizers: Bruschetta, Fathead Dough Pizza, Mini Portobello Mushroom Pizzas.
- Main Courses: Chicken, salmon, pork chops, meatloaf, meatballs. Add the meatballs to the glaze and toss gently to coat.
- Vegetables: Balsamic Glazed Brussels Sprouts, grilled asparagus, zucchini, roasted brussels sprouts. These Balsamic Glazed Brussels Sprouts are perfectly tender and covered in a light, low-carb sauce.
- Avocado: Bored with sliced avocados? Try them with just a little of this homemade balsamic reduction. It adds SO much flavor and works really well in contrast to the creaminess and mild flavor of the avocado.
- Desserts: Ice cream, fresh strawberries, raspberries, or slightly grilled strawberries.
Recipes Using Balsamic Glaze
- Balsamic Glazed Brussels Sprouts: These Balsamic Glazed Brussels Sprouts are SO tender and full of flavor! Only 7 simple ingredients and about 15 minutes are needed for this versatile, healthy recipe.
- Ingredients: Brussels sprouts, avocado oil, balsamic vinegar, monk fruit sweetener (or any granular sweetener), salt, pepper, and shaved parmesan cheese.
- Instructions: Heat a large skillet over medium heat, then add the brussels sprouts-cut side down-in a single layer. In a small bowl, whisk together the balsamic vinegar and monk fruit sweetener. Pour it into the pan with the brussels sprouts, tossing to coat. Continue cooking for 1-2 minutes, then sprinkle with salt, pepper, and shaved parmesan cheese.
- Keto Balsamic Glazed Meatloaf: Both sweet and savory, this keto balsamic glazed meatloaf recipe is super tender thanks to the abundance of minced veggies inside. This keto balsamic glazed meatloaf recipe also makes delicious low carb meatballs, which are the perfect party appetizer if you make them cocktail sized.
Balsamic Glazed Brussels Sprouts
These Balsamic Glazed Brussels Sprouts are perfectly tender and covered in a light, low-carb sauce.
Ingredients:
- Brussels sprouts
- Avocado oil
- Balsamic vinegar
- Monk fruit sweetener
- Salt
- Pepper
- Shaved parmesan cheese
Instructions:
- Heat the oil in a large skillet over medium heat.
- Add the Brussels sprouts flat side down in a single layer, and cook for 3-4 minutes, then toss them and continue to cook for another 2-3 minutes.
- In a small bowl, whisk together the balsamic vinegar and monk fruit, then pour it into the pan with the Brussels sprouts.
- Cook for 1-2 minutes, then sprinkle with salt, pepper, and parmesan cheese.
Tips for Balsamic Glazed Brussels Sprouts:
- Single Layer: Yes, this is the only way to ensure an even cook. If you layer them, Some parts may start to steam and overcook while other areas may be underdone and bitter. Depending on the size of your sprouts, a 10- or 12-inch pan will likely be able to fit them all. If you have a smaller pan, simply cook in batches and keep the cooked portion warm in the oven at 175 degrees.
- Sweetener: No, you can use any granulated sweetener. Swerve is another great low-carb option. If you’re not low-carb, feel free to use sugar.
- Cheese: Romano would give a similar flavor and texture. Feta is much softer and likely to melt a bit, but it would give a nice tangy flavor that I think would work nicely with the balsamic vinegar.
Serving Suggestions:
- Date Night: We love spooning them alongside some thick-cut pork chops and a keto dinner roll with a Blackberry Bourbon Smash for a full date-worthy meal at home!
- Meatless Mondays: For a delicious vegetarian meal, pair these brussels sprouts with this Tomato Galette and some Green Bean Fries!
Reheating Leftovers:
Leftovers are best kept in an airtight container in the fridge up to 3 days. You could easily reheat these in a skillet (medium, 1-2 minutes per side), in the oven (sheet pan, 350 degrees for 5+ minutes), or the air fryer (350 degrees F for 2-5 minutes). The smaller the portion, the quicker it will reheat. I would avoid the microwave as it can turn the brussels mushy and can produce a strong odor.
Read also: Risks of Balsamic Vinegar Consumption
Other Brussels Sprouts Recipes:
- Cheesy Brussels Sprouts and Bacon
- Smashed Brussels Sprouts
- Air Fryer Brussels Sprouts
- Perfect Roasted Brussels Sprouts
- Shaved Brussels Sprout Salad
Read also: Easy Keto Chicken Dinner