Balsamic glaze is one of our favorite glazes – we’ve used it on salad dressings, in salads, and pizza. It’s got a much “milder” taste than just plain balsamic and goes along exceedingly well as an enhancer in dishes. Though balsamic glaze is easy to make and requires only two ingredients, you do need to watch it carefully as it boils since the glaze has a tendency to burn or overcook very easily. Once you make it, you can store it in a jar and use it throughout the week. It makes for great steak and fish accompaniments – in fact, I made a steak salad with this on top and it was amazing! Thanks for your notes and comments and have a happy Thursday!
- 1 cup balsamic vinegar
- 2T raw sugar
- Bring vinegar and sugar to a boil. Turn to just under medium heat (I had it at setting 3) and continue cooking at a simmer until reduced by half and glaze coats the back of a spoon, about 10-13 minutes.
- Immediately remove from heat and place in a jar.
*Once you reach 10 minutes and/or the glaze coats the back of a spoon, carefully watch glaze to see if it has been reduced by half. You do not want to burn the glaze or overcook it (it will harden into a caramel-type balsamic glaze once cool).