Balsamic glaze, also called balsamic reduction, is a thick, syrupy condiment made by simmering balsamic vinegar until it reduces by about half, concentrating its sweetness and flavor. The two names are used interchangeably. Commercial balsamic glaze is typically made from ordinary balsamic vinegar, sometimes with a little sugar or cornstarch added to help it thicken, rather than from the rare, decades-aged Traditional Balsamic Vinegar of Modena or Reggio Emilia, which is already syrupy from barrel aging on its own. Balsamic glaze is used as a finishing drizzle over salads, roasted vegetables, grilled meats, and desserts like strawberries or ice cream, and its thick consistency lets it cling to food as a glaze or light sauce.