Easy Soy-Balsamic Sauce

This simple sauce uses four ingredients that you probably already have. It’s a little sweet and a little savory and will keep in the fridge for 3 months. Use it as a marinade for chicken or pork, drizzle a little bit on rice, or toss with roasted sweet potatoes.
Publish date:
soy-balsamic sauce

Recipe by Bill Kim

Servings: Makes about 1 1/4 cups


  • 1 1/4 tsp. cornstarch

  • 1/4 cup plus 1 tbsp. brown sugar

  • 1/2 cup plus 2 tbsp. balsamic vinegar

  • 1/2 cup plus 2 tbsp. soy sauce


In a small bowl, stir the cornstarch and 2 tbsp. plus 1 1/2 tsp. water. In a small saucepan, bring the sugar, vinegar, and soy sauce to a boil over medium heat, stirring until the sugar dissolves. Stir in the cornstarch. Simmer until thick enough to coat the back of a spoon, about 3 minutes. Let cool. Refrigerate in an airtight container for up to 3 months.