This glaze is about as simple as it gets: just balsamic vinegar and maple syrup, simmered down until they transform into something rich, glossy, and deeply concentrated. A gentle reduction on the stovetop is all it takes to coax out that syrupy texture and tangy-sweet depth, no thickeners or fillers needed. Once it coats the back of a spoon, you know it's ready to drizzle over roasted vegetables, grain bowls, caprese salads, or even fresh berries. It cools into a glossy, pourable consistency that keeps well in a jar or squeeze bottle for easy use throughout the week. With just two ingredients and a watchful eye near the end, it's an easy homemade staple to have on hand — and a solid pick for a soy free kitchen.
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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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