Balsamic Glaze

A balsamic glaze can be picked up at the store if you’re looking to save a few minutes of your day, or if you use it a lot, like I do, it might be worth it to make your own.

You’ll need 2 cups of a high quality, well-aged balsamic vinegar. In a small pan over medium heat, cook until it reduces by two-thirds. You should have about 2/3 cup of liquid.

The key to knowing when you have reached the “glaze” stage is paying close attention to the bubbles as they boil. When they start to look “thick,” dip a teaspoon in and place a small amount of the reduction onto a plate. As the mixture hits the plate, it should cool enough for you to see if the thickness is more sauce-like or still the consistency of vinegar.

Once you’ve found your perfect consistency, remove it from the heat and store it in a sealed container in the fridge for as long as one week.

If you’re looking for something to bring that party host who has everything or can be tricky to buy for, try packaging your delicious glaze in a mason jar with a cute label or bow.

Balsamic Glaze

  • Servings: varied
  • Difficulty: easy
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2 cups balsamic vinegar, high quality, aged

In a small pan over medium heat, bring vinegar to a boil. Reduce heat slightly, so vinegar is simmering. Let simmer until reduced by half and start watching closer. When the amount is almost 2/3 cup and bubbles begin to look “thick,” test with a spoon and a slightly chilled plate to see if it is the same consistency as a thin gravy. Remove from heat and place in a sealable container, preferably glass.

Keeps for 2 weeks.

For more recipes visit wineandhotdish.com

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