Homemade balsamic glaze is a simple recipe that anyone can easily and quickly make with very little skills or effort required. You'll have the perfect balsamic reduction in no time. The perfect condiment for many dishes.
Make sure you are in a well-ventilated kitchen. Reducing vinegar can be a mild irritant so keep the air flowing and don't go sniff it close up while reducing. Nothing bad will happen. It's just not very pleasant.
Weigh out all the ingredients and place it into a suitable saucepan.
Place the saucepan on the stove on medium heat and gently let the glaze reduce. Reduce down until you have 400g of mixture left in the pan. This is the perfect formula.
Once the desired reduction is achieved, strain it through a fine-mesh strainer and store in an airtight container until you need it. The reduction will be very hot so be careful not to burn yourself.
Do not buy high quality aged balsamic vinegar to make this recipe. It would ruin the vinegar and waste your money.
Once made, store airtight. Room temp is fine. Because it's vinegar, it's naturally preserved and will last almost forever.
Use on vanilla ice cream with strawberries for a surprisingly delicious treat.
If you want your reduction thicker simply simmer for longer. Keep in mind that when it cools it thickens a lot. So, don't simmer until it gets too thick while still hot.