Quick Answer
Balsamic glaze can be substituted for balsamic vinegar in many recipes, but a few adjustments may need to be made. The thick, syrupy texture of glaze makes it a better substitute for dressings, marinades, and glazes rather than recipes where vinegar is used for deglazing or activating baking soda. A general rule of thumb is to use about half the amount of glaze as vinegar called for in the recipe. The sweetness level should also be considered, since glaze is much sweeter than vinegar.
Balsamic Glaze Overview
Balsamic glaze, also known as balsamic reduction, is made by slowly simmering balsamic vinegar over low heat until it reduces down to a thick syrup. This process causes the vinegar to lose volume but concentrate in flavor. The resulting glaze has a rich, tangy, sweet flavor and a viscosity similar to maple syrup. It was originally devised as a way to create a topping for meats and cheeses, but it has become popular to use in all types of recipes as a substitution for balsamic vinegar.
Similarities to Balsamic Vinegar
Despite the textural and flavor differences caused by reduction, balsamic glaze retains many of the qualities that make it a suitable substitute:
- Tangy taste from acetic and other acids
- Touch of sweetness that balances out acidity
- Complex flavor with notes of fruit and oak from barrel aging
- Faint aroma reminiscent of vinegar
- Dark brownish-red color
So in many recipes, balsamic glaze can replace regular balsamic vinegar without drastically changing the end result. The dish will likely be a bit sweeter and take on more of a glaze-like texture.
Differences from Balsamic Vinegar
There are a few key ways that balsamic glaze differs from vinegar:
- Higher viscosity and density
- Much higher sugar content, making it sweeter
- More concentrated flavor
- Does not have acidic deglazing abilities
- Does not react the same way in recipes leavened with baking soda
The syrupy consistency and intense sweetness of the glaze are the main points to consider when substituting. For example, if a recipe calls for balsamic vinegar to help deglaze a pan or brighten up a vinaigrette dressing, the thickness of the glaze may not work as well. The sweetness level also needs to be accounted for in marinades, sauces, and anywhere the vinegar flavor should not dominate.
Substitution Ratio
Because balsamic glaze is reduced by up to 1/3 of the original volume of vinegar, it must be used sparingly when substituted in recipes. As a general guideline, use about half the measured amount of balsamic glaze in place of vinegar. However, taste and adjust according to the sweetness and thickness desired.
For example:
- If a recipe calls for 1/4 cup balsamic vinegar, use 2 tablespoons balsamic glaze.
- For a marinade with 2/3 cup vinegar, try 1/3 cup glaze instead.
The more a glaze is reduced, the more pronounced the sweetness and syrupy texture will be. Try reducing the substitution ratio even further when working with an especially thick, sweet glaze. Start with 1/4 the amount of glaze for each vinegar measurement, and adjust to taste.
Substitution Ratio Table
| Balsamic Vinegar | Balsamic Glaze |
|---|---|
| 1/4 cup | 2 tablespoons |
| 1/3 cup | 2 tablespoons |
| 1/2 cup | 3 tablespoons |
| 2/3 cup | 1/3 cup |
| 3/4 cup | 6 tablespoons |
| 1 cup | 1/4 – 1/2 cup |
Tips for Substituting
Here are some useful tips to keep in mind when replacing balsamic vinegar with glaze:
- Add glaze at the end of cooking when possible, since extended high heat can diminish the nuanced flavor.
- Whisk or blend the glaze into vinaigrettes and sauces for a smooth consistency.
- Use vinegar for deglazing pans, then finish with a drizzle of glaze for sweetness.
- In baking recipes leavened with baking soda, use regular vinegar along with a bit of glaze for flavor.
- Try adding a splash of vinegar to cut the sweetness if a glaze substitution is too syrupy.
- To make your own, reduce balsamic vinegar on the stovetop or in the oven at 200°F until thickened.
Recipes Using Balsamic Glaze
Here are some recipe ideas that use balsamic glaze:
Balsamic Strawberry Spinach Salad
Whipped goat cheese, prosciutto, fresh strawberries, and spinach tossed in a shallot balsamic glaze dressing.
Balsamic Glazed Pork Chops
Pork chops coated in a balsamic glaze and roasted until caramelized on the edges. Served over pasta or mashed potatoes.
Caprese Panini with Balsamic Glaze
Tomato, fresh mozzarella, basil, and balsamic glaze pressed inside focaccia bread and pan fried like a grilled cheese.
Balsamic Glazed Roasted Vegetables
Root vegetables like carrots, parsnips, and potatoes roasted with garlic, olive oil, salt and pepper then tossed with a drizzle of thick balsamic glaze.
Balsamic Strawberries
Hull fresh strawberries, slice them or cut into quarters, and gently toss with a few teaspoons of glaze. Enjoy over ice cream, yogurt, or cake.
Conclusion
While balsamic glaze is thick and sweet compared to vinegar, it can be substituted in many recipes with proper adjustments to the amount used. Reduce the glaze measurements to 1/2 or 1/4 of the amount of vinegar called for, and taste test along the way. Consider the dish being prepared and whether the syrupy texture and pronounced sweetness of the glaze are appropriate. With a bit of care taken to proportion the glaze properly and balance flavors, it can stand in for vinegar in dressings, marinades, baked goods, roasted vegetables, and more.