Balsamic Glaze
Make your own balsamic glaze instead of store-bought, it adds lots of flavor into lots of dishes, such as salads, roasted vegetables, or roasted meat. And it is so easy to make too!
Yield
16 servingsPrep
2 minCook
3 hrsReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
balsamic vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
balsamic vinegar
|
|
Directions
Heat the vinegar in a heavy medium saucepan over medium heat until steam is rising from the vinegar. Do not let the vinegar boil, otherwise the acid will still remain and the result will be too sour and sharp,
Decrease the heat to low, simmer and reduce the vinegar for about 3 hours until it is thickened and is like a syrupy glaze (like maple syrup).
Make about ½ cup of the glaze.
Keep glaze in a plastic squeeze bottle in the refrigerator and it can last forever.
