I was recently at my second home, Trader Joe’s, and finally broke down and bought some of their balsamic glaze.
It’s only been available for about a month or so, and I had resisted up until now because I make my own for pennies.
The verdict on the TJ’s glaze?
If you like balsamic vinegar or balsamic glaze, it’s exactly what you’d want it to be and it’s very good.
But in all honesty, if you don’t have a Trader Joe’s in your area, or even if you do and want to be more DIY about it, just make this glaze.
It’s a dead ringer for the TJ’s and costs next to nothing to make and only takes about 10 minutes to make from start to finish. And you’ll wind up with enough glaze to send you into vinegar heaven.
The only notable difference is that my glaze is slightly more intense. By cooking it longer, the vinegar mellows out, but I like a bit of edge. That sharp bam vinegary tang and kick.
If you could drink balsamic reduction or have a fondness for anything vinegary, a few of my favorite vinegar recipes include:
Baked Parsnip Fries with Creamy Balsamic Reduction Dip (vegan, GF)
Homemade Salad Dressing (vegan, GF) with apple cider vinegar
Stovetop Hot Pepper Jelly (Vegan, GF) – no canning required
Hot Pepper Jelly (Vegan, GF) – with an intro to canning
Roasted Grapes and Balsamic Reduction with Cheese and Crackers
Orange Glazed Chilean Sea Bass with Mustard Dill Cucumber and Orange Champagne Relish
Tempeh and Cucumbers on a Stick with Brown Sugar Balsamic Reduction Dip (vegan, GF if GF tempeh is used)
Pumpkin Spiced Brown Rice Tempeh and Cranberry Salad (vegan, GF if GF tempeh is used)
Orange Ginger Tempeh and Brown Rice Salad with Orange Balsamic Vinaigrette (vegan and GF if GF tempeh is used)
Do you like vinegar? Apple cider, champagne vinegar, balsamic vinegar?
I love it all.
There are health benefits of vinegar from being rich in potassium and calcium to preventing cancer and osteoporosis. Consider me protected then; I use my fair share.
If you have any favorite vinegar-containing recipes, dips, sauces, feel free to link them up.
Thanks for the Magimix by Robot-Coupe Food Processor & Juice Extractor Giveaway entries
If you break and bought this…it`s gonna make me break and buy that glaze too!! I had a sample of it a few weeks ago and I was reaching for the bottle when my friend gave me a stern “no” to prevent me from buying any more things at TJ’s. Aha!
Just make your own…it’s better & cheaper than buying it and will take you 7 mins!
I am quite the TJ’s fan lately too, so many cheap finds. I am a vinegar fan, especially the more exotic ones. I recently discovered a local shop in Sac that had chocolate dessert vinegar and thought on you. :-) I need to go back and grab a bottle to try.
chocolate dessert vinegar sounds RIGHT up my alley…wow!
I have a friend that makes her own komboucha, but she doesn’t have a barrel and it takes forever. I may have to look into that!
Hey girl! I have never tried balsamic glaze but you have enticed me to go and pick some up.
I’m still awe struck that you actually made komboucha. I mean seriously! I love that stuff!
NO! You of all people should boil balsamic vinegar on the stovetop for 7 mins with 2 tbsp of brown sugar and call it a day. You are such an amazing cook and the homemade is just as easy :)
I had a bottle of balsamic glaze a few years ago, but your recipe is so easy, economical, and downright delicious that I don’t feel the need to buy it. Balsamic (white or regular) and rice vinegars are my favorites. I usually mix either with a little tamari, a drizzle of honey, toasted sesame oil and a pinch of cayenne for a little Asian inspired vinaigrette.
Thanks for vouching for and making my balsamic reduction recipe – and I am so glad you like it!!
I once bought a white balsamic with oregano at O and Co. that was amazing. I used it in the classic strawberries tossed with a dash of balsamic and freshly ground pepper combo and it was even more amazing…
white balsamic sounds so divine and I’ve heard about it but have not yet been lucky enough to sample it…one day!
I really like your komboucha oak barrel. It is really neat. How long does a batch of komboucha last you?
It lasts “forever” because with a barrel, you do what’s called the continuous brewing method. Drink, top off. Drink, top off. https://www.happyherbalist.com/ read all about it :)
I love the vinegars too…sometimes in my hair! But really- I tried the balsamic reduction once and I think I burnt it…gave up, but will check it out next time I’m at TJ’s. Cheers!
Entirely possible. Just put vinegar in a sauce pan, boil at a medium high boil for 5 to 10 mins with a tbsp or two of brown sugar and you’re done. SO EASY!
I just saw that the other day at Traders and was wondering if it was the same glaze they used to carry a few years back but stopped making, it was thick and syrupy and intense.
I never had the old one but this one is thick and syrupy, not quick as thick as maple syrup for instance, but thick. Intense? well..considering how much I like sharp vinegar, I don’t really term this “intense” but some people probably would!
I just made my own ketchup, which I haven’t posted yet, but it was so good, and I made it extra vinegar-y. I’ve been using a combo of storebought salad dressing and ACV on all my salads for the past year or so. It makes the dressing from the store, which is way overpriced, last longer, and I get the extra vinegar kick that I love.
And pickles and kraut and kimchi, obviously. I also just pinned a “recipe” for pickled radishes. I’m about to go plant more radish seeds so I can pickle some!
Ohhhhh yes!
I got that glaze too! I was thinking the same thing when I bought it – I can make this at home so easily and quickly – but honestly, having the bottle just there means I’m adding it to way more things than I usually would. A salad topping, for example, because it’s not hot (right when it is after making it) so doesn’t affect the vegetables. Love it!
Exactly about adding it to things you normally wouldn’t. I actually make and then chill my balsamic glaze so I don’t typically have the hotness issue; but yes that little squirt bottle is handy!
I love balsamic – I drizzle it on anything and everything!!
Yum, I love them all, as well! Definitely trying to make the Balsalmic tonight!
Thanks for sharing!
Stephanie
http://www.theblondekitchen.com
LMK how it goes!
Since going almost all raw vegan I have gained an obsession with vinegar tastes. Fermented foods, balsamic, acv, etc.
I love, love, love vinegar of all kinds. I use it as dressing on slaw and my Granny made the most amazing salad with it, cucumbers, tomatoes, and onions that I’ll be sharing on my blog as soon as the tomatoes are a little nicer. It’s my favorite side dish. As for balsamic, I love roasting vegetables with it, olive oil, and pepper, and sometimes a little maple syrup or mustard. I just bought a really fancy balsamic that I can’t wait to drizzle over some steak. You made me crave vinegar; I have to figure out how to work it into tonight’s dinner!
My mom AND grandma used to make all kinds of vinegar-based cucumber salads with cucumber, tomatoes, oh yes, I am all about it. Your salad sounds great and has me craving what my family used to make, too!