United States / Sauces & condiments
Balsamic Glaze
Balsamic glaze is an excellent drizzle sauce for cruciferous vegetables like broccoli, cabbage, cauliflower, chard, kale, mustard greens, rutabagas, and turnips.
Ingredients
- balsamic vinegar1/4 cup
- honey, or to taste1 tbsp
- garlic, minced1 tsp
- ginger, minced, peeled1 tsp
- extra-virgin olive oil1 tsp
- tomato, seeded and chopped1
- salt, to taste
- black pepper, freshly-ground, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Combine ingredients in a blender and blend until just pureed.
Transfer to a nonstick saucepan.
Bring mixture to a boil, then immediately reduce heat to moderate.
Cook, stirring frequently, until sauce is slightly syrupy.
Check taste and if glaze seems too acidic, stir in slightly more honey.
Add salt and pepper to taste, if desired.
Drizzle over hot, cooked vegetables and serve immediately, or to store, covered, in refrigerator up to 3 days.
Reheat and chill glaze before using.
