BALSAMIC GLAZE
Balsamic Glaze is simple to make, versatile, inexpensive and an incredible condiment. It is bursting with exotic flavors; this glaze makes almost everything better. I frequently use it to flavor roasted vegetables, meats and poultry, added to vinaigrette dressing and drizzled on Caprese Salad. Like fine spirits, aged balsamic can be pricey but for glaze, I usually buy balsamic vinegar in bulk when on ad or on close-out. Bottles that regularly retail under $10 are bought as low as $4.99 on sale. Although some require deeper reductions than others, all produce good results. Basic ingredients are accompanied with additional optional flavors under "Directions".
Provided by Peter Steriti
Categories European
Time 55m
Yield 1/2 pint, 20 serving(s)
Number Of Ingredients 2
Steps:
- Continually whisk balsamic vinegar and brown sugar in a stainless-steel pot over medium heat. When mixture begins to simmer, reduce heat enough to maintain a low simmer. Reduce to about half to thicken to a light syrup. Inexpensive brands may require additional reduction to thicken.
- When removed from heat, mixture is still very hot. Please be careful and prevent touching or splashing. Cool some of the mixture and test for sweetness, adding some additional brown sugar or up to a tablespoon of honey to taste.
- Remove from heat. Be careful not to over thicken. Glaze will thicken further as it cools.
- Options, although this basic glaze recipe is delicious on its own, you can add other flavors such as 1-tablespoon honey, fig extract or strained fig preserves, pomegranate reduction, pure cherry syrup, fruit liquor. Honey or syrups can also be added after pan is removed from heat.
- I refrigerate balsamic glaze. Shelf life has not been tested.
Nutrition Facts : Calories 10.5, Sodium 0.8, Carbohydrate 2.7, Sugar 2.7
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Dwayne Hyatt
[email protected]This glaze is a great way to add a pop of flavor to any dish. I've used it on grilled chicken, fish, and even roasted vegetables. It's always a hit.
Maple Mathieson
[email protected]I've made this glaze several times and it always turns out perfectly. It's the perfect finishing touch to any dish.
Shania Anderson
[email protected]I followed the recipe but my glaze turned out too thick. I had to add a little bit of water to thin it out.
mbye pogba
[email protected]This balsamic glaze is a keeper! It's so easy to make and adds so much flavor to any dish. I've used it on chicken, fish, and even roasted vegetables. It's always a hit.
Pat Rocks
[email protected]I made this glaze for a party and it was a huge success. Everyone loved it! I served it with grilled chicken and vegetables.
Music Yma
[email protected]This glaze is amazing! I used it on grilled shrimp and it was the best shrimp I've ever had. The glaze was so flavorful and caramelized perfectly.
Divine Dave
[email protected]I've tried a few different balsamic glaze recipes, but this one is definitely my favorite. It has the perfect balance of sweetness and acidity. I've used it on everything from grilled chicken to roasted Brussels sprouts, and it's always a hit.
Anita CH
[email protected]This is my go-to balsamic glaze recipe. It's so simple and quick to make, and it always turns out great. I love using it on grilled meats and vegetables.
Mahammad Adamu
[email protected]I followed the recipe exactly and the glaze turned out perfectly. It was thick and glossy, with a sweet and tangy flavor. I used it to glaze grilled salmon and it was divine.
Abednego Iwuchukwu
[email protected]This balsamic glaze is a game-changer! It's so easy to make and adds a delicious depth of flavor to any dish. I've used it on grilled chicken, roasted vegetables, and even ice cream. It's always a hit.