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balsamic glaze is great drizzled on vegetables, used as a marinade or glaze on fish or poultry or added to soups for flavor.

Sugar-free Balsamic Glaze

A delicious glaze for vegetables, fish, and poultry, which is also great added in small amounts to soups for an extra deep, rich flavor.
Course Sauces
Cuisine American
Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Servings 4 servings


  • 1/2 cup balsamic vinegar (dark, not white balsamic)


  1. Put the vinegar in a small,heavy pan with sloping sides.
  2. Under a medium-low light, slowly bring the vinegar to a simmer. Whisking constantly, keep it at a low simmer until the volume is reduced by half and the balsamic starts to thicken. The entire process takes about 10 minutes from the time you heat the pan until the balsamic is reduced to a syrupy glaze.
  3. Remove the reduced vinegar from the heat and pour into a heat-proof container for storage or use immediately.

Recipe Notes

Refrigerate unused glaze and warm before using it.