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Balsamic Glaze

Balsamic glaze is an excellent drizzle sauce for cruciferous vegetables like broccoli, cabbage, cauliflower, chard, kale, mustard greens, rutabagas, and turnips.

Source and licence

"Balsamic Glaze" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Balsamic_Glaze, revision 4518849), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Balsamic_Glaze&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4518849

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Combine ingredients in a blender and blend until just pureed.
  2. Transfer to a nonstick saucepan.
  3. Bring mixture to a boil, then immediately reduce heat to moderate.
  4. Cook, stirring frequently, until sauce is slightly syrupy.
  5. Check taste and if glaze seems too acidic, stir in slightly more honey.
  6. Add salt and pepper to taste, if desired.
  7. Drizzle over hot, cooked vegetables and serve immediately, or to store, covered, in refrigerator up to 3 days.
  8. Reheat and chill glaze before using.