Balsamic Soy Glaze

Preparation info

  • Difficulty


  • Makes about

    3½ cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About


  • 2 cups (480 ml) balsamic vinegar
  • ¾ cup (180 ml) low-sodium soy sauce
  • 1 (2-inch/5-cm) piece fresh ginger, peeled and chopped
  • ¾ cup (180 ml) Mae Ploy sweet chili sauce


In a medium nonreactive saucepan, bring the vinegar to a boil over high heat and cook until reduced by half, about 10 minutes. Add the soy sauce and cook until reduced by half again, 10 minutes longer. Remove from the heat, add the ginger, and let cool for 5 minutes.

Transfer the mixture to a blender, add the chili sauce, and blend until smooth. Transfer to a bowl and let cool to room temperature before using. The sauce will keep, tightly covered in the refrigerator, for up to 2 weeks.