This balsamic glaze flavors and dresses up just about any every day dish, from meat to vegetables to potatoes and rice dishes. You can make a double batch and keep it on your kitchen counter for future uses. I do not like the idea of using sugar on a dinner dish, but when I have guests that are not on a restricted diet I make an exception by making a balsamic reduction. Perhaps you will give this balsamic drizzle a try, too. Enjoy! My guests do!
Ingredients
- 1/2 cup gluten-free balsamic vinegar (I use Newman’s Own Organics)
- 1-1/2 tablespoons brown sugar
Directions
- In a small sauce pan combine vinegar and brown sugar
- Cook until a little thick, about 20 minutes.
- Allow to cool for about an hour or so. It will thicken more once cooled.
Serving Suggestions
- Drizzle over vegetables, meat, rice, etc. (I like it on broiled zucchini slices.)
- Place on table in a creamer for easy pouring.
Note
- I tried using agave syrup instead of brown sugar, but it did not taste good at all.
