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".
Advertisement
DIRECTIONS
- 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.
Advertisement