If you, like many of my friends, are addicted to Nonna Pia's Balsamic Vinegar Glaze, I'm here to put an end to your addiction. "Why," you might ask? Because you, my friend, can make your own amazingly thick and rich, sweet and tangy, Balsamic Vinegar Glaze. Serve with cheese and discard sourdough crackers!
In my opinion, it's good enough to rival any store-bought Balsamic Vinegar Glaze, including Nonna Pia. Oh, and did I mention it only requires two to three ingredients?
So, how about we get in the kitchen so you can see how easy it is to make your own Balsamic Vinegar Glaze? A few weeks ago we had our weekly get-together at a local pub here in Montana.
Picture, a tiny hole-in-the-wall, packed with regulars enjoying a burger and beer. And since it's a very small town, everyone really does know your name!
My friend Kelly walked in and pulled up a seat next to me. She rifled through her huge purse and pulled out a bottle of Nonna Pia's Balsamic Glaze. Kelly slammed the bottle on the table in front of me and challenged: "Recreate this!" So, of course, I replied: "Challenge accepted!"
After looking at the ingredients on the bottle, I found it contained exactly what I expected, balsamic vinegar, and sugar. I knew that I had both at home, so when I got home I wasted no time in my effort to take Nonna Pia down!
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🍯 How to Make This Recipe
Step 1: Bring balsamic vinegar, brown sugar, and honey to a boil in a small saucepan.
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Step 2: Simmer, while stirring occasionally, until thickened and reduced by half. This should take anywhere from 15-25 minutes, depending on how thick you prefer your glaze to be.
Step 3: Drizzle glaze over meat, grilled veggies, salad, cheese, and crackers, or just guzzle out the bottle!
🤷🏻♀️ Recipe FAQs
Balsamic Vinegar — The best balsamic vinegar available is known as "Aceto Balsamico Tradizionale di Modena." This translates to "Traditional Balsamic Vinegar of Modena" or "TBV."
TBV is made with grape must (fresh juice made with crushed grapes, including their skins, seeds, and stems).
The vinegar is aged a minimum of 12 years and stored in various barrels throughout this period. This includes barrels made of oak, juniper, mulberry, and cherry. This helps the vinegar to take on more complex flavors.
The less expensive "Balsamic Vinegar of Modena" or "BVM," can contain as little as 10% grape must, with red wine vinegar making up the difference.
Additionally, it is usually aged only three to five years. For the purpose of this recipe, I'm using Balsamic Vinegar of Modena because money doesn't grow on trees in Montana!
👩🏼🍳 Pro Tips
- Since I was attempting to recreate the taste of Nonna Pia's Balsamic Glaze, I feel like I used more sugar than I would have otherwise. In other words, if you care about how much sugar you consume, I recommend using half of the suggested sugar in this recipe.
- As the glaze reduces, give it a taste. If you feel that you prefer it sweeter, just add more sugar until you are satisfied with the taste. If you are not worried about the sugar content, just stick with the original recipe.
- So now that you've made this delicious Balsamic Vinegar Glaze, what are some ways you can use it? To start, drizzle the glaze on grilled meats including sumac chicken, Shish Kabobs, Lamb Loin Chops, and fish.
- You can also drizzle this tasty reduction on a zesty quinoa salad, grilled peaches, watermelon, crackers topped with cheese, or one of my favorite ways to use it, drizzled over fig pizza!
🫙 More Sauce Recipes
📖 Recipe
Balsamic Vinegar Glaze
Ingredients
- 1 cup balsamic vinegar of Modena
- 5 tablespoon brown sugar
- 2 tablespoon honey
Instructions
- Bring balsamic vinegar, brown sugar, and honey to a boil in a small saucepan.
- Simmer, while stirring occasionally, until thickened and reduced by half. This should take anywhere from 15-25 minutes, depending on how thick you prefer your glaze to be.
- Drizzle over meat, grilled veggies, salad, cheese and crackers, or just guzzle out the bottle!
Notes
- Since I was attempting to recreate the taste of Nonna Pia's Balsamic Glaze, I feel like I used more sugar than I would have otherwise. In other words, if you care about how much sugar you consume, I recommend using half of the suggested sugar in this recipe.
- As the glaze reduces, give it a taste. If you feel that you prefer it sweeter, just add more sugar until you are satisfied with the taste. If you are not worried about the sugar content, just stick with the original recipe.
- So now that you've made this delicious Balsamic Vinegar Glaze, what are some ways you can use it? To start, drizzle the glaze on grilled meats including sumac chicken, Shish Kabobs, Lamb Loin Chops, and fish.
- You can also drizzle this tasty reduction on salads, grilled peaches, watermelon, crackers topped with cheese, or one of my favorite ways to use it, drizzled over mini gourmet Pizzas!
Candace says
just a question, after you make this what is the shelf life and do you have to refrigerate it or not.
thanks Candace
Hilda Sterner says
I do refrigerate it and I have some in the fridge now from last year, so it's good for quite a while!
Kelly Methey says
I can tell you it was delicious! Lovely, thick and tasty! Hilda, you are the best! I will be making this the rest of my life! I love it that much!!!
I use it as a dipping sauce for steak, pork steak and any other thing I am eating. It’s fantastic drizzled over a wedge salad after you’ve poured on the blue cheese dressing! Yum!
Thank you Hilda for recreating this glaze! Your version may be even better than the original! ❤️
HildaSterner says
Thanks, Kelly! Glad to do your bidding. I'm happy that you like my version of Nonna's recipe. Now on to the pineapple chutney!