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Lidia Bastianich's Balsamic Glaze
Root vegetables roasted with balsamic
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(10 rated)

You'll want to put this thick, flavorful, silky glaze on everything. I love it drizzled over vegetables, paired with cheese and brushed on grilled meats.


    • 1 pint (or a 500-milliliter bottle) good quality balsamic vinegar
    • 1 tablespoon honey
    • 1 bay leaf


Pour the balsamic vinegar into a heavy bottomed saucepan and place over moderate heat. Stir in the honey, drop in the bay leaves and bring to a low boil. Adjust the heat to maintain a steady simmer and allow the vinegar to reduce slowly. After a half hour or so, when it has lost more than half of its original volume, the vinegar will start to appear syrupy, and you should watch it closely.

To use as a glaze:

Cook the sauce to 1/3 of its original volume (when it will measure 2/3 cup). It should be the consistency of molasses, thick but still spreadable. Pour the syrup through a small strainer into a heatproof bowl or measuring cup. Discard the bay leaves and seasonings. Brush on the glaze while warm.

To use as a condiment:

Reduce the vinegar even more, until it approaches one-quarter its original volume. Slow bubbles will rise from the syrup and it will take on the consistency of honey, leaving a thick coating on a spoon. Pour it through a small strainer into a heatproof bowl or measuring cup. Use a heatproof spatula or spoon to clean out the saucepan before it sticks to the pot for good! Drizzle on the syrup while it is still warm.

To store:

Store in the refrigerator, in a sealed container. It will congeal but keep indefinitely. To use, spoon the hard sauce into a bowl or heatproof measuring cup and heat it slowly in a pan of hot water or at low level in the microwave. For a thinner consistency, stir in drops of hot water.

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