Balsamic Glaze

If you look up recipes for a Balsamic Glaze (or reduction), you’ll find varying directions. Some say to add a sweetener. Others say to leave it alone. Some say it will take 10 minutes to reduce, others tell you to plan on an hour.

As I don’t have vast amounts of experience in the field of vinegar reduction, about all I can say is, “Good luck.”

IMG_0287Balsamic Glaze

You’ll need:

  • 2 cups balsamic vinegar
  • 2-4 Tbs. maple syrup or honey

Add the vinegar and sweetener to a sauce pan, and bring to a boil. Once it boils, reduce heat to medium low. Allow the vinegar to simmer, stirring every two or three minutes. When it reaches your desired consistency, or the end of your patience, you’re done!

In the spirit of transparency, I was pretty sure my vinegar was never going to thicken after it had been simmering for 25 minutes. Figuring it couldn’t get any worse, I left it on the stove to simmer some more. Within 10 minutes of my pronouncing the project a massive failure, it had formed a delightful, silky syrup. Lesson learned: don’t give up!

IMG_0307This glaze would be delightful on any meat or veggies you’re grilling. Also, it can be used as a salad dressing. I hear you can even drizzle it over vanilla ice cream! I’ll keep you posted on the latter. I’m a bit skeptical.

 

6 thoughts on “Balsamic Glaze

  1. Pingback: Friday Linkage | The Orange Slate

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