Just two ingredients here — balsamic vinegar and maple syrup, simmered down into a syrupy, deeply glossy reduction that clings to the back of a spoon. The gentle simmer concentrates the tang of the vinegar and lets the maple syrup round it out into something sweet, sharp, and rich enough to drizzle over roasted vegetables, grain bowls, or a caprese-style plate. No thickeners, no eggs, no fuss — just heat and time doing the work until the glaze thickens into that signature glossy ribbon. It cools right in the pan and thickens even more as it sits, so you end up with a pourable, spoon-coating finish perfect for a squeeze bottle. This one's an easy staple to keep stocked for an egg free kitchen, since it's naturally built from pantry basics with nothing to swap out. Make a batch once and you'll find yourself reaching for it on everything from roasted beets to a simple weeknight salad.
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Combine the balsamic vinegar and maple syrup in a small saucepan over medium heat, stirring once to combine.
Bring to a gentle boil, then reduce the heat to medium-low and simmer, uncovered and undisturbed, until the liquid has reduced by about half and coats the back of a spoon with a thin, glossy layer, 15–18 minutes. Watch closely in the final few minutes — the glaze can go from ready to scorched quickly.
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