Balsamic Glaze. Sticky sweet liquid gold. The condiment I want to pour on everything from fresh baguettes to seasonal berries. I can’t think of a single food that wouldn’t taste amazing with balsamic glaze.
Serve with Steak and pork chops, aged cheeses, sautéed veggies and salads, anything chocolate
vanilla ice cream.
- 16 ounces, fluid Good Balsamic Vinegar
- 1/2 cup Sugar
Pour balsamic vinegar into a saucepot. Add regular granulated sugar and a couple pinches of salt. Stir to combine.
Place the saucepot over medium heat. Once the balsamic vinegar comes to a boil, stir again, and casually watch it. You don't have to babysit the pot, but stick around so you don't forget about it.
When the balsamic glaze is thick and syrupy and has reduced by half (about 20 to 30 minutes), remove the pot from the burner and allow it to cool.
Store your balsamic glaze in an airtight container in the fridge for up to 2 weeks.