BALSAMIC GLAZE SUBSTITUTE RECIPES
BALSAMIC GLAZE RECIPE | ALLRECIPES
This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor.
Provided by Sally J.
Categories Side Dish Sauces and Condiments Sauces
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 1 cup
Number Of Ingredients 2
Steps:
- Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.
Nutrition Facts : Calories 73 calories, CarbohydrateContent 18.2 g, FatContent 0.1 g, ProteinContent 0.2 g, SodiumContent 15.4 mg, SugarContent 17.7 g
HOW TO MAKE BALSAMIC GLAZE - THE PIONEER WOMAN
Balsamic Glaze. Sticky sweet liquid gold.
Provided by Sommer Collier
Categories main dish
Total Time 20 minutes
Prep Time 0S
Cook Time 20 minutes
Yield 16 servings
Number Of Ingredients 3
Steps:
- Pour balsamic vinegar into a saucepot. Add regular granulated sugar and a couple pinches of salt. Stir to combine.Place the saucepot over medium heat. Once the balsamic vinegar comes to a boil, stir again, and casually watch it. You don't have to babysit the pot, but stick around so you don't forget about it. When the balsamic glaze is thick and syrupy and has reduced by half (about 20 to 30 minutes), remove the pot from the burner and allow it to cool. Store your balsamic glaze in an airtight container in the fridge for up to 2 weeks.
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