With only two ingredients and a shelf life that lasts for weeks, this balsamic glaze goes beautifully on proteins and veg, and is the perfect finishing touch for a variety of dishes.
Balsamic Glaze
Chef Jamie Teigen
1 cup glaze
5 minutes
30 minutes
Italian
Sauces
The better the balsamic, the better your glaze. But even a budget bottle will yield delicious results here. Buy double the amount of vinegar you want for the glaze, remember that you're cooking it down by half!
Ingredients
- 1 cup balsamic vinegar
- 2 tbsp honey
Directions
- Pour the vinegar and honey into a small saucepan.
- Over medium heat, bring the vinegar to a low boil.
- Reduce the heat to medium-low and let the mixture lightly simmer, whisking every couple of minutes to make sure nothing sticks and burns.
When the vinegar has reduced by half, it should coat a spoon.
- Remove the pan from the heat and let it cool down completely.
- Transfer the balsamic glaze to a glass jar with a lid. This will keep stored in a cool, dark spot for up to a month.