Cookbook:Balsamic Glaze
Appearance
Balsamic Glaze | |
---|---|
Category | Sauce recipes |
Yield | 1 cup of 1 tablespoon servings |
Time | ½ hour |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Vegetarian Cuisine
Balsamic glaze is an excellent drizzle sauce for cruciferous vegetables like broccoli, cabbage, cauliflower, chard, kale, mustard greens, rutabagas, and turnips.
Ingredients
[edit | edit source]- ¼ cup balsamic vinegar
- 1 tablespoon honey, or to taste
- 1 teaspoon minced garlic
- 1 teaspoon minced peeled ginger
- 1 teaspoon extra-virgin olive oil
- 1 tomato, seeded and chopped
- Salt to taste
- Freshly-ground black pepper to taste
Procedure
[edit | edit source]- 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.