This balsamic glaze recipe, which is basically a vinegar reduction, tastes great served over pork chops, steak, lamb and other meats. Be sure to keep your window open as you boil down the syrup, as it’s very potent!
I like to serve my balsamic glaze on fresh caprese salad or even drizzled on soups.
Balsamic Glaze or SyrupRecipe by Jason Hill – CookingSessions.com
- 1 1/2 cups balsamic vinegar
- Place about 1 to 1 1/2 cups of balsamic vinegar in a large saute pan and cook over low heat until it reaches a syrupy consistency. You may want to run the fan and keep the window open This is strong stuff!
- Set aside and keep warm if using immediately, or store in a container for future use.