Ingredients:

  • 2 cups Balsamic Vinegar (high quality)
  • 1-2 tablespoons Granulated Sugar (optional)

Instructions:

  1. Measure and combine the balsamic vinegar in a medium, heavy-bottomed saucepan. If using, whisk in the optional sugar until it dissolves completely.
  2. Place the saucepan over medium heat. Bring the vinegar gently up to a simmer—avoid a hard, rolling boil initially.
  3. Once simmering, reduce the heat to medium-low to maintain a gentle, consistent bubble. Stir occasionally, scraping the bottom to prevent any scorching.
  4. Allow the volume to reduce by approximately half. This concentrates the flavor and thickens the liquid. Test doneness by dipping a cold spoon; the glaze should thickly coat the back of the spoon.
  5. Remove the pan immediately from the heat, as the reduction process continues off the heat. The consistency will appear slightly thinner than desired at this stage.
  6. If necessary, strain the glaze through a fine-mesh sieve into an airtight glass jar while it is still hot.
  7. Allow the balsamic glaze to cool completely to room temperature. It will thicken significantly during cooling to achieve the perfect, syrupy consistency.