1/1 Photo of Maple and Balsamic Glaze Les Fougeres
Oh so good. It works with any meat, from game to chicken and also as a base for a vinaigrette. I love it with steak, i just heat it with the pan juices and then drizzle it over and make sure there is enough on the side. Baste chicken with it, or simply glaze it after cooking. The vinaigrette base is terrific. I badgered this out of Charlie, the wonderful co owner with his gorgeous wife Jennifer of Les Fougeres. One of the recipe's missing from their award winning cookbook "a year at les fougeres". I wanted the proportions since sometimes you just want 2 tbs quickly. Also for those who cannot get to Quebec easily. Equal amounts of each and the adjust to your personal taste.
My Private Note
Units: US | Metric
- 59.14 ml pure maple syrup
- 59.14 ml balsamic vinegar (high quality)
- 1Put both the maple syrup and balsamic in a saucepan.
- 2On medium low heat reduce it until thick and syrupy.
- 3Taste for proportions as every ones is different.
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Nutritional Facts for Maple and Balsamic Glaze Les Fougeres
Serving Size: 1 (143 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 420.2
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 14.4 mg
- Total Carbohydrate 108.0 g
- Dietary Fiber 0.0 g
- Sugars 95.8 g
- Protein 0.0 g