Description
This Balsamic Glaze Reduction is a simple and versatile condiment made by simmering balsamic vinegar with a touch of honey and optional herbs until it thickens into a syrupy glaze. It adds a rich, tangy sweetness to salads, meats, vegetables, and desserts.
Ingredients
Scale
Main Ingredients
- 16 ounces balsamic vinegar
- 1-2 tablespoons honey
- 1 bay leaf
- 1 teaspoon dried seasoning of choice (optional – such as oregano, basil, rosemary, cinnamon, or ginger)
Instructions
- Pour vinegar: Pour the balsamic vinegar into a medium-sized saucepan to prepare for simmering.
- Add honey: Stir in 1 to 2 tablespoons of honey until fully dissolved, which will add sweetness to the reduction.
- Add herbs: Add the bay leaf and any optional dried herbs or spices you prefer, like oregano or cinnamon, for extra flavor.
- Simmer: Bring the mixture to a boil over medium heat, then reduce temperature and let it simmer. Keep an eye on it as it thickens to a syrupy consistency, making sure it doesn’t burn. This typically takes about 5 minutes.
- Strain and remove bay leaf: Remove the bay leaf and strain the glaze through a sieve if other herbs were added to ensure a smooth texture.
- Cool and refrigerate: Allow the glaze to cool before transferring it to a container and refrigerate until ready to use.
- Warm before use: When you’re ready to use the glaze, warm it slightly so that it pours easily.
- Storage: Store the balsamic glaze in an airtight container in the refrigerator, where it can be kept indefinitely.
Notes
- Keep a close watch during simmering to avoid burning the glaze.
- The consistency should be thick and syrupy but still pourable.
- Adjust the amount of honey to control the sweetness level.
- The glaze will thicken further as it cools.
- Use this glaze to enhance salads, grilled vegetables, meats, or even desserts like strawberries and ice cream.
