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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Balsamic Glaze Recipe

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This recipe for Balsamic Glaze is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 liter balsamic vinegar (doesn't have to be expensive)
honey to taste
Directions:
Directions:
Put vinegar into saucepan and bring to a boil. Continue to boil, reducing the water out of it until vinegar coats the back of a spoon, about the consistency of syrup (takes at least 30 minutes). Add some honey, starting with 1 Tbls, then adding more if you think it needs it.
Personal Notes:
Personal Notes:
This is a quick and easy way to dress up a dish. It is amazingly versatile, working equally well with meats, vegetables, and salads. Drizzle over grilled steaks or salmon, or add to a pasta salad for extra flavor. Just be careful in how much you use, as the flavor is intense and you don't want to overwhelm. The honey in the recipe is to cut the bitterness of the vinegar. You can use as much as you like. Also, I like to make this ahead of time, on a day when there's not many people around- the smell of boiling vinegar is not very appetizing, although it is useful in getting everyone out of the kitchen and out of your way.

 

 

 

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