Quick Answer
Yes, you can use balsamic glaze in place of balsamic vinegar in most recipes. Balsamic glaze is made by simmering balsamic vinegar down to a thick, syrupy consistency. This intensifies the sweetness and flavors of the vinegar. However, keep in mind that balsamic glaze has a much stronger flavor than regular balsamic vinegar. Start by using about half the amount of glaze that you would use vinegar and adjust to taste. The thickness of the glaze may also affect the texture of the finished dish.
What is Balsamic Vinegar?
Balsamic vinegar is a type of vinegar made from grape must – the crushed skins, seeds, and stems of grapes. It originates from the Emilia Romagna region of Italy. True traditional balsamic vinegar is aged for 12-25 years in a succession of wooden barrels, concentrating the flavor and increasing complexity over time. During the aging process, the vinegar takes on a dark brown color and syrupy texture.
There are also mass-produced and affordable balsamic vinegars aged for a much shorter time, which still carry the complex sweet and sour flavor profile but lack the nuances of the finest traditional balsamic. The longer aging process results in a more viscous, sweet, and intensely flavored vinegar that carries a higher price tag.
Main Characteristics of Balsamic Vinegar
- Dark brown color
- Sweet yet tangy, complex flavor
- Thick, syrupy texture
- Aged in wooden barrels
Regular balsamic vinegar has a balanced sweetness and acidity, with hints of wood from the aging process. It ranges from thin to slightly syrupy in texture. The best quality balsamic offers a complex flavor with notes of fruit, spices, caramel or chocolate.
What is Balsamic Glaze?
Balsamic glaze is made by reducing or simmering balsamic vinegar down to a thick, syrupy texture. The reduction process concentrates the natural sugars and flavors of the vinegar. Balsamic glaze has a deep brown color and a very viscous, coating consistency.
The main differences between balsamic glaze and vinegar are:
- Thickness – glaze coats the back of a spoon while vinegar flows like water
- Sweetness – glaze is extremely sweet while vinegar offers a balance of sweet and sour
- Flavor intensity – glaze has a very concentrated, potent balsamic flavor
While traditional balsamic is simmered slowly over many years, commercial balsamic glaze is often reduced rapidly over high heat. The result still intensifies the sweet, sour, and tangy flavor of the original vinegar used.
Types of Balsamic Glaze
There are three main types of balsamic glaze:
- Thick, syrupy glaze – This is the most common type, reduced significantly until it has a thin honey-like consistency that generously coats the back of a spoon. It has an intense balsamic flavor and is very sweet.
- Gel-like glaze – Reduced only slightly and thickened with a starch to create a gel. It can be drizzled smoothly over dishes.
- Liquid glaze – Barely reduced at all and may contain thickeners like guar gum or xanthan gum to add viscosity while maintaining a pourable liquid state.
The thickness of the glaze can impact how it can be used in cooking and baking.
Can Balsamic Glaze Replace Balsamic Vinegar in Recipes?
In most recipes, balsamic glaze can directly replace regular balsamic vinegar, but keep the following differences in mind:
Flavor Intensity
- Balsamic glaze is much sweeter and the balsamic flavor is concentrated.
- Start by using half the amount of glaze as you would vinegar. For example, use 1 teaspoon glaze when the recipe calls for 2 teaspoons vinegar.
- Add more glaze to taste if needed to achieve the desired balsamic flavor.
Thickness and Texture
- The thicker syrupy texture of glaze can change the mouthfeel of a dish compared to thin vinegar.
- In vinaigrettes, glaze may make the dressing too thick – thin it with a little water.
- Glaze can add nice body to pan sauces.
- In marinades, the thickness helps the flavor coat the food.
Here are a few tips when substituting balsamic glaze:
- For salad dressings, start with half the amount of glaze and thin with water to reach desired consistency.
- For drizzling over vegetables or protein, use a small amount of glaze and spread thinly.
- For stirring into sauces or gravy, add glaze a teaspoon at a time until desired flavor is reached.
Disadvantages of Using Balsamic Glaze
While balsamic glaze can substitute for balsamic vinegar in a pinch, there are a few disadvantages:
- Balsamic glaze lacks the acidity and tanginess that vinegar contributes.
- The sweetness of glaze may be overpowering in some dishes.
- Textural changes from the thick glaze may not always be desirable.
- Glaze is more expensive than vinegar.
- Flavor balance can be thrown off if too much glaze is used.
For these reasons, balsamic vinegar is often the better choice, especially for recipes where you want some acidity. But the concentrated flavor of glaze can be the perfect finishing touch drizzled over meat, vegetables, cheese, or fruit.
Pairing Foods with Balsamic Glaze
Here are some delicious ways to use balsamic glaze:
Meats
Glaze adds sweetness and acidity that complements rich meats like:
- Steak
- Roasts
- Lamb
- Duck
Brush glaze over meat during the last few minutes of cooking or drizzle over the top just before serving.
Vegetables
Drizzle glaze over roasted, grilled, or sauteed veggies:
- Asparagus
- Carrots
- Squash
- Sweet potatoes
- Brussel sprouts
- Onions
It adds a wonderful sweetness that pairs well with the vegetables’ natural flavors.
Fruit
Glaze beautifully complements fruit desserts and salads:
- Strawberries
- Peaches
- Pears
- Apples
- Oranges
- Grapefruit
- Watermelon
The sweet acidity of the glaze matches perfectly with the sweetness of ripe fruit.
Cheese
Drizzle glaze over hard cheeses like:
- Parmesan
- Pecorino
- Manchego
- Goat cheese
It adds a delicious sweet contrast to the saltiness of the cheese.
Seafood
Brushing glaze on fish or shrimp before cooking adds wonderful flavor. It pairs especially well with meaty fish like:
- Salmon
- Halibut
- Tuna
- Swordfish
Chicken and Pork
Brush glaze on chicken breasts, pork chops, or pork tenderloin during the last few minutes of cooking for delicious flavor and color.
Pizza
Drizzle glaze over finished pizzas featuring ingredients like prosciutto, pears, and arugula. The sweetness balances with the saltiness of the toppings.
Storing Balsamic Glaze
- Store balsamic glaze in a sealed container in the refrigerator for up to 3 months.
- If glaze thickens after being refrigerated, microwave 10 seconds to thin.
- For longer storage, keep glaze in the freezer for 6-12 months.
- Glaze may separate after being frozen – mix until smooth once thawed.
Homemade Balsamic Glaze Recipe
Making your own balsamic glaze is simple and inexpensive. You can customize the thickness and flavor exactly how you like:
Ingredients
- 2 cups balsamic vinegar
- 1/4 cup honey or brown sugar
Instructions
- Pour balsamic vinegar and honey/sugar into a saucepan over medium heat.
- Bring to a simmer and cook 20-30 minutes, stirring frequently, until reduced by half.
- Remove from heat and let cool 5 minutes.
- Transfer glaze to an airtight container and refrigerate until ready to use.
The longer the glaze cooks, the thicker it will become. Cook for less time for a thinner consistency to use as a vinegar substitute.
Conclusion
While balsamic glaze is not an exact substitute for vinegar due to its concentrated sweetness and thick texture, it can add delicious balsamic flavor to a variety of dishes in small amounts. When using as a replacement, begin by using half the amount of glaze that the recipe calls for in vinegar and make adjustments as needed.
Keep in mind that the thickness and sticky texture of the glaze may also impact the dish depending on how it is used. But a little balsamic glaze drizzled over meat, fruit, cheese, or veggies can take them to the next level with its sweet, tangy punch of flavor. Make your own at home or purchase ready-made glaze to easily add this intense balsamic kick to your cooking and baking.