All Purpose Balsamic Sauce

This is an easy all purpose balsamic sauce recipe that pairs beautifully with proteins such as fish, chicken, and tofu.

I love serving this balsamic sauce with fish. I find that the fruity, salty, and tangy flavors pair really well with the mild taste of white fish. In fact, I love the taste so much that I often drizzle a little over rice or use it as a salad dressing (in moderation) for my Japanese coleslaw.

It’s one of those easy homemade sauces that have become a favorite in my kitchen. Both Ben and I default to this balsamic sauce when we are too tired to make a complicated meal yet still want good food with strong flavors. 7 easy-to-find ingredients and 10 minutes is all you need to make this recipe.

Ingredients For Balsamic Sauce

• Olive oil: Choosing a high quality olive oil is recommended for this recipe. The taste of olives comes through and imparts a fruity element to the sauce.
• Garlic: The garlic adds a pungent, slightly sweet, and floral taste. You will need 1 clove for this recipe.
• Dried rosemary: You can also use fresh rosemary if you happen to have some in your fridge or garden! Since rosemary has a very strong and distinct piney and woodsy taste, only a few needles are needed.
• Ground sesame seeds: I prefer using ground sesame seeds over whole sesame seeds because they are nuttier and sweeter than whole sesame seeds.
• Balsamic vinegar: Not just any balsamic vinegar but a high quality one! Most balsamic vinegars sold in US supermarkets are not the real thing and tend to be overly sweet and bitter. To find a good one, look for one that comes from the Modena or Reggio Emilia region. A real balsamic vinegar is also made of just 2 ingredients – cooked grape must and wine vinegar.
• Toasted sesame oil: Toasted sesame oil is more pungent and nutty than regular sesame oil, and is fairly easy to find these days. If your local grocery store doesn’t have it, check out your closest Asian supermarket. They will definitely carry some.
• Salt: A pinch of salt to bring all the flavors together.

How To Make Balsamic Sauce

Scroll all the way down to the recipe card for the full recipe.

1. Infuse the oil with the aromatics. Using a small pot over low heat, warm up the olive oil, garlic, and rosemary for a few minutes.
2. Add the ground sesame seeds and balsamic vinegar. Stir in the ground sesame seeds and then add the balsamic vinegar. Cook for a few minutes.
3. Season without the heat. Turn the heat off and stir in the toasted sesame oil. Add a good pinch of salt and serve.

10 minutes is all that’s needed! Use it hot from the pot or wait until it cools down to room temperature.

Frequently Asked Questions

Serving Suggestions

Since this is an all purpose balsamic sauce, it means that it can pretty much be used for just about anything!

And while it probably can be used as a seasoning for most foods, I find that it pairs best with proteins such as fish, chicken, beef, and tofu. It also goes well with noodles, rice, quinoa, grilled vegetables, and potatoes. Here are some of my favorite ways to enjoy this balsamic sauce:

• Adding a drizzle to my salmon donburi or Mediterranean style natto rice bowl.
• Tossing crispy tofu with 1-2 spoonful of sauce in a skillet over medium heat.
• Swapping the umami sauce for balsamic sauce for my crispy roasted broccoli recipe.
• Stirring a couple of tablespoons with fried noodles.

Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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