Balsamic glaze is one of those restaurant tricks that is surprisingly simple to pull off at home. You just simmer balsamic vinegar with a touch of honey until it reduces into a thick, glossy syrup. It adds an instant layer of sophistication to salads, grilled meats, roasted vegetables, and even fresh fruit.
Ingredients
- 1 cup 4 star balsamic vinegar
- 2 tbsp Duck River honey
- Pinch of Redmond Real Salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Pour the balsamic vinegar into a small saucepan over medium heat. Stir in the honey and salt.
- Bring to a gentle simmer, then reduce heat to medium-low. Let it simmer for 15 to 20 minutes, stirring occasionally.
- The glaze is ready when it coats the back of a spoon and has reduced by about half. It will thicken further as it cools.
- Remove from heat and let cool for 5 minutes before transferring to a jar or squeeze bottle.
Notes
- Watch it carefully in the last few minutes. It goes from perfectly reduced to burnt very quickly.
- This keeps in the fridge for up to a month. Warm it gently or let it sit at room temperature before drizzling.
- Swap the Duck River honey for TN maple syrup for a vegan version with a slightly different sweetness.
.png)
.png)
