Today, I’m making a Caprese salad. While making it, I realized that I didn’t have any balsamic glaze to 1. add an extra fruity flavoring to the salad and 2. add a really cool effect in the picture I wanted to take! (I always add balsamic vinegar to my Caprese, I love the contrast of flavors.) Anyway, I decided I’d teach you how to make it! That way you can make a balsamic glaze too for your salads!
Now, whether you call this a balsamic glaze or a balsamic reduction you’ll find that it super simple to make! (I actually don’t believe that there is a difference between the two. Maybe at one point, there was, but now I can’t find anything that says one way or another. If you know, please let me know!!!) And with that, let’s begin!
Balsamic Glaze / Balsamic Reduction
First, you’ll need one and only one ingredient: Balsamic Vinegar. It doesn’t matter how much you need, it’ll just take longer if you have more. I know some people add honey, sugar, or even maple syrup but I like just reducing the vinegar down. It works pretty well. If you want to, add 2 teaspoons of any one of these and you’ll see it thicken just a little faster.
The process is pretty simple. Pour the vinegar into a pot. Put the pot on the stove at a medium heat and bring to a light simmer. It’ll take about 20 minutes to cook down. You’ll know it’s ready when the glaze sticks to the back of a spoon.
And that’s that! It’s a pretty simple process. Let me know what you think!
Aside: Balsamic Vinegar
When I’m strapped for cash and are going save a few bucks on balsamic vinegar. I usually go with the De Nigris brand. I like the fruity flavor. It, in my opinion, outstrips the flavors of most cheaper bottles of balsamic vinegar.