If you cook nothing this year you must make this Balsamic Glaze (aka Balsamic Drizzle, Balsamic Reduction). It enhances almost everything you drizzle it on: fish, chicken, pork, vegetables, salad dressings etc. I first ran into Balsamic Glaze while still living in Portland, OR. Vera and I were finished at her doctors and it was dinner time. We decided to eat a nearby Outback Steak House. I ordered their blue cheese wedge salad, always a good choice. On top of the blue cheese dressing was drizzled a brown sauce that really set this salad apart from any wedge salad I have ever eaten, it was a show stopper. I asked the waiter what was the brown stuff and told me it was their Balsamic Glaze.
Balsamic Glaze is becoming more and more popular throughout the United States. Last year I had dinner at a Morton’s Steakhouse in downtown Atlanta and they used Balsamic Glaze on their grilled asparagus-yummy. I keep some in the refrigerator at all times and it needed to be re-filled so yesterday I made a new batch and decided to share with y’all.
Only two ingredients are needed and not a whole lot of cooking skills are needed either. I guarantee you the family will become addicted. Your lips will be thanking you for days that you made this glaze.
2 cups Balsamic Vinegar (you don’t need expensive balsamic for this glaze. I tried white balsamic vinegar once – yuck.)
¼ cup (honey, brown sugar, molasses or agave nectar) Normally I use raw honey but yesterday I used agave nectar – still good.
Note: You can adjust the sweetness to suit your own taste but be careful to to inhale the vinegar fumes if it is still hot. Believe me I know from experience this is not a good thing to do.
In a small pan add the balsamic vinegar with your choice of sweetener.
Bring to a boil then reduce the heat and let simmer until the mixture has reduced in half – anywhere from 20 min to 30 min depending on how high your heat. Do not rush this process, let it simmer. (I prefer my glaze to be on the thick side so I reduce to 3/8 or less of where I started.)
When the mixture adheres nickely to the back of a spoon you can remove from the heat and let cool. It will get thicker as it cools.
Add the glaze to a Chef’s Condiment Dispenser (fancy words for a plastic squeeze bottle). You will note that 2 cups of vinegar fills less than half of the squeeze bottle. This is plenty to start with because a little goes a long way.
Be sure to drizzle a small amount on almost anything – DRIZZLE is the key word here.
This is the easiest and best thing you can make to add a whole new level of flavor to your vegetables, meat and salad. Or even a hard boiled egg!
Try it, i guarantee you will like it.