1-Pour the balsamic vinegar into a saucepan and add the honey if you’re using it. This sets the base for your glaze, mixing the tangy vinegar with a hint of sweetness.

2-Bring the mixture to a low boil, then reduce the heat to a simmer. Keep an eye on it to ensure even reduction without burning.

3-Simmer for 12 to 15 minutes, stirring occasionally, until it reduces by at least half and lightly coats the back of a spoon. Remember, it will thicken further as it cools, so don’t overdo it.

4-Transfer the glaze to an airtight container, allow it to cool to room temperature, then refrigerate for up to 3 to 4 weeks. This step ensures it’s ready for future use and stays fresh.