Best 7 Balsamic Port Drizzle Recipes
Are you looking to add a touch of elegance and excitement to your culinary creations? Balsamic port drizzle is a delectable sauce that can elevate the flavors of any dish. With its perfect balance of sweet, tangy, and savory notes, this versatile drizzle can transform even the simplest of ingredients into a gourmet feast. Whether you're drizzling it over grilled meats, roasted vegetables, or even as a glaze for desserts, balsamic port drizzle will add a layer of sophistication and delight to your meals. So, let's embark on a flavor-filled journey as we discover the best recipe for creating this irresistible balsamic port drizzle.
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BALSAMIC DRIZZLE
A two ingredient recipe that great on salads to grilled meats. I like to drizzle over a spring mix salad with oranges and feta or chevre cheese. From Rachael Ray.
Provided by kristine_kiner
Categories Salad Dressings
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 2
Steps:
- Combine ingredients in a small pot over medium-high heat and bring up to a bubble. Reduce heat to medium and cook the mixture until reduced by about half and is thick and syrupy, about 10 minutes.
Nutrition Facts : Calories 13, Sodium 1.4, Carbohydrate 3.4, Sugar 3.3
FILETS MIGNONS WITH PORT WINE GLAZE
Steps:
- Pat filets dry and season with salt and pepper. In a small bowl whisk together Port, vinegar, and mustard until combined well.
- In a non-stick skillet heat oil over moderately high heat until hot but not smoking and cook filets 4 minutes. Turn filets and cook 4 minutes more for medium-rare. Transfer filets to a warm platter. Pour Port mixture carefully down side of skillet and boil, stirring, until reduced to about 2 tablespoons. Serve filets with glaze.
EASY BALSAMIC GLAZE
Balsamic glaze used to brush on meats.
Provided by Jeff
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk brown sugar, water, vinegar, teriyaki sauce, and cornstarch together in a small saucepan; bring to a boil, reduce heat to low, and simmer, stirring frequently, until glaze thickens, 5 to 10 minutes.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 40.3 g, Protein 0.8 g, Sodium 471.1 mg, Sugar 37.3 g
BALSAMIC-PORT DRIZZLE
Ruby-red Port give this dressing a sophisticated sweetness ad depth that makes it ideal for drizzling over dark greens topped with fresh fruit (try juicy plums), golden raisins or snipped dried apricots, toasted nuts and crumbled goat cheese. From Eating Well.
Provided by Bev I Am
Categories Salad Dressings
Time 20m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Combine port, vinegar, honey, thyme and shallot in a small saucepan.
- Bring to a boil over medium-high heat.
- Reduce heat to low and simmer, uncover, for 5 minutes.
- Remove from the heat and whisk in mustard; oil, salt and pepper.
- Serve warm or at room temperature.
Nutrition Facts : Calories 617.4, Fat 28.3, SaturatedFat 3.8, Sodium 958.4, Carbohydrate 56.8, Fiber 1.4, Sugar 39.4, Protein 3.2
BALSAMIC GLAZE
This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor.
Provided by Sally J.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 2
Steps:
- Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.
Nutrition Facts : Calories 73 calories, Carbohydrate 18.2 g, Fat 0.1 g, Protein 0.2 g, Sodium 15.4 mg, Sugar 17.7 g
ONIONS WITH CURRANT, PORT AND BALSAMIC GLAZE
Categories Onion Vegetable Side Sauté Thanksgiving Low Sodium Vinegar Currant Port Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Cook onions in large pot of boiling salted water 2 minutes to loosen skins. Drain and cool slightly. Cut root ends from onions. Peel onions. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Combine onions, 1 cup Port, currants, butter, sugar, 1 tablespoon vinegar and 2 teaspoons thyme in heavy large skillet. Cover and bring to boil. Reduce heat to medium and cook, covered, 15 minutes. Uncover and cook until onions are almost tender and coated with glaze, stirring frequently, about 10 minutes. Remove from heat. Mix in remaining 1 tablespoon vinegar. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Before serving, rewarm over low heat, adding more Port by tablespoonfuls if mixture is dry.) Sprinkle with remaining 1 teaspoon thyme and serve.
BALSAMIC-GLAZED PORK TENDERLOIN
Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. -Lisa Moriarty, Wilton, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.
Nutrition Facts : Calories 298 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 23g protein.
Tips for Making the Perfect Drizzle:
- Always start with fresh, high-quality ingredients. This will make a big difference in the taste of your drizzle.
- Use a variety of flavors. Drizzles can be made with sweet, savory, or tangy ingredients. Experiment with different combinations to find your favorites.
- Be careful not to over-mix your drizzle. Over-mixing can make your drizzle too thick and gloopy.
- Let your drizzle cool slightly before using it. This will help it to thicken up and become more flavorful.
- Drizzles can be used on a variety of dishes. They're great on pancakes, waffles, ice cream, yogurt, fruit, and more.
Conclusion:
Drizzles are a delicious and versatile way to add flavor and moisture to your favorite foods. With a little creativity, you can make drizzles with almost any ingredient. So next time you're looking for a way to dress up your dish, try making a drizzle. You won't be disappointed.
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