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!
Use it on barbecued, fried or broiled meat; vegetables; rice; potatoes; and more! It makes a great substitute for ketchup and dresses up the most boring meals.
An easy balsamic reduction, also known as balsamic drizzle, to top any gluten free dish you desire.
Ingredients:
- 1/2 cup gluten-free balsamic vinegar
- 1-1/2 tablespoons brown sugar
Instructions:
- In a small sauce pan combine vinegar and brown sugar
- Cook until thick and it reduces to half the amount, about 20 minutes.
- Allow to cool for about an hour or so. It will thicken more upon cooling.
Tips
I tried using agave syrup instead of brown sugar, but it did not taste good at all.
Serving Suggestions:
Drizzle over vegetables, meat, rice, etc.
Place on table in a creamer for easy pouring.