You can definitely buy ready-made Balsamic Glaze in any supermarket, but if you are feeling fancy, you can make this recipe at home–homemade is always better!
Balsamic glaze is so versatile and can be used over almost anything–salads, fruit, sandwiches, meat, cheese (hello, cheese plate!), cooked/grilled/steamed veggies, eggs–the list goes on and on! It’s great to have ready in your kitchen and it will keep for about two weeks in your fridge. I keep it handy in my kitchen and use it all the time.
You should definitely make some today!
16 ounce bottle of Balsamic Vinegar
1/2 cup sugar
Pinch of salt
Pour bottle of balsamic vinegar in a saucepan. Add sugar and salt and stir over medium heat until dissolved. Once the liquid begins to boil, lower heat and simmer. Keep an eye on it and stir occasionally. After about 15-20 minutes, the liquid will reduce by about half. It will have a thick and syrupy consistency and should coat the back of a metal spoon. Take off the fire and let the liquid cool. Once cooled, place in a jar with lid and refrigerate until you are ready to use. This will keep indefinitely in the fridge in an airtight container.
-You can use flavored balsamic vinegar, such as raspberry.
-You can easily reduce this recipe by half if you do not want to keep a large portion, but who wouldn’t?
-Do not attempt to stick your fingers in this sauce while it is hot, you will definitely burn yourself! It is like hot lava!
-Be sure not to overcook because it can easily turn into rock hard candy if overcooked!
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