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Balsamic Glaze

4

25 min

Balsamic Glaze

Balsamic Glaze Photo 1

Time

25 min

Serving

10 persons

Calories

73

Rating

4.00★ (139)

Cuisine

Author: Victoria Bailey
This balsamic glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pasta, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this balsamic glaze to dishes you will become addicted and crave its intense flavor.

Ingredients

  • balsamic vinegar: 2 cups
  • brown sugar: 0.5 cup

Metric Conversion

Stages of cooking

Balsamic Glaze Photo 21
Balsamic Glaze Photo 32
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  1. Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil.
    Balsamic Glaze Photo 2
  2. Reduce heat to low and simmer until glaze is reduced by half and coats the back of a spoon, about 20 minutes.
    Balsamic Glaze Photo 3
  3. Let cool, then pour into a lidded jar. Seal and store in the refrigerator.
    Balsamic Glaze Photo 4

History of the Balsamic Glaze

Balsamic vinegar originated in the Modena region of Italy and has been used for centuries as a condiment for salads, vegetables, meats, and desserts. Traditional balsamic vinegar is made from cooked grape must that is aged in barrels for at least 12 years, resulting in a thick, sweet, and complex vinegar. Balsamic glaze is a condensed version of balsamic vinegar that is typically sweetened with sugar and reduced to a syrupy consistency. It was created as a convenient and more affordable alternative to traditional balsamic vinegar and has become a popular ingredient in modern cooking.

Tips and Tricks for Balsamic Glaze Recipe

  1. Use high-quality balsamic vinegar for the best flavor. Look for vinegar that is labeled "Aceto Balsamico di Modena," which indicates that it is made in the Modena region of Italy and follows traditional production methods.

  2. Use a heavy-bottomed saucepan to prevent burning and ensure even heating.

  3. Keep a close eye on the glaze while it is simmering and stir frequently to prevent burning.

  4. Adjust the sweetness level to suit your taste by adding more or less brown sugar.

  5. You can add additional flavors to the glaze, such as herbs, garlic, or ginger, to create a more complex flavor profile.

  6. Once cooled, the glaze will thicken and become more syrupy, so don't worry if it seems a little thin while still warm.

Tips for presenting the dish

  1. Drizzle the balsamic glaze over the dish just before serving to create a beautiful presentation.

  2. Use a squeeze bottle or a small spoon to apply the glaze to create precise lines or designs.

  3. Pair the balsamic glaze with dishes that have complementary flavors, such as grilled chicken with roasted vegetables or a caprese salad with fresh mozzarella and tomatoes.

  4. Don't be afraid to experiment with different applications for the glaze, such as brushing it onto grilled fruit or using it to glaze roasted root vegetables. The possibilities are endless!

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