How to Make Balsamic Glaze
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Balsamic Glaze: The nectar of the Gods. Use as a garnish on just about everything including pork, steak, asparagus, heck I even pour some on my ice cream. Why buy Balsamic Glaze pre-made when you can whip up your own in just a few minutes?
How to Make Balsamic Glaze
Foods I love to drizzle with Balsamic Glaze:
Meat (including fish)
Sautéed asparagus, brussel sprouts, green beans etc.
Salads (especially paired with Bleu Cheese)
Eggs, scrambled or fried
Baked potatoes
Ice Cream
Ice cream?! Heck yes! The sugar added to the process paired with the tangy bite of the vinegar is, well, simply delicious. Balsamic Glaze takes everything it touches up a notch, lending a burst of flavor to otherwise ordinary dishes.
Would you like to try some? Do you have Balsamic Vinegar laying around? Let’s make some.
Balsamic Glaze Recipe
1 cup Balsamic Vinegar
½ cup of brown sugar
1 TBL honey
1 TBL butter (optional)
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Simplest thing ever. Just combine all of the above ingredients into a small sauce pan. Turn burner on high. Once it starts to boil, bring the heat down as low as you can while still maintaining a very gentle boil. While stirring occasionally, cook for 10-15 minutes or until it reduces to nearly half. It will still seem pretty thin at this point, but will coat the back of a spoon (and will thicken as it cools).
Pour into an airtight container and store in the refrigerator for up to 2 weeks.
How easy is that? Drizzle some on top of your next grilled chicken dish, on top of Caprese Salad, in your next mixed greens salad, on top of salmon… the possibilities truly are endless and delicious.
More homemade goodness:
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