Difference between revisions of "Balsamic Glaze"
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{{recipesummary|Sauce recipes|1 cup of 1 tablespoon servings|½ hour|2}} | {{recipesummary|Sauce recipes|1 cup of 1 tablespoon servings|½ hour|2}} | ||
| − | + | | [[Cuisine of the United States|American cuisine]] | [[Vegetarian cuisine|Vegetarian Cuisine]] | |
'''Balsamic Glaze'''<br> | '''Balsamic Glaze'''<br> | ||
| − | ''This is an excellent drizzle sauce for [[ | + | ''This is an excellent drizzle sauce for [[Brassicas|cruciferous vegetables]], i.e., [[Broccoli|broccoli]], [[Cabbage|cabbage]], [[Cauliflower|cauliflower]], [[Chard|chard]], [[Kale|kale]], [[Mustard|mustard greens]], [[Rutabaga|rutabagas]], and [[Turnip|turnips]]. Sort of like putting lipstick on a pig.'' |
==Ingredients== | ==Ingredients== | ||
| − | * ¼ [[ | + | * ¼ [[Cup|cup]] [[Vinegar|balsamic vinegar]] |
| − | * 1 [[ | + | * 1 [[Tablespoon|tablespoon]] [[Honey|honey]], or to taste |
| − | * 1 [[ | + | * 1 [[Teaspoon|teaspoon]] minced [[Garlic|garlic]] |
| − | * 1 teaspoon minced peeled [[ | + | * 1 teaspoon minced peeled [[Ginger|ginger]] |
| − | * 1 teaspoon extra-virgin [[ | + | * 1 teaspoon extra-virgin [[Olive oil|olive oil]] |
| − | * 1 [[ | + | * 1 [[Tomato|tomato]], seeded and [[Chop|chopped]] |
| − | * [[ | + | * [[Salt|salt]] and [[Black Pepper|fresh ground black pepper]] to taste |
| − | == | + | ==Procedures== |
| − | # Combine ingredients in a [[ | + | # Combine ingredients in a [[Blender|blender]] and blend until just [[Puree|pureed]]. |
| − | # Transfer to a nonstick [[ | + | # Transfer to a nonstick [[Saucepan|saucepan]]. |
| − | # Bring mixture to a [[ | + | # Bring mixture to a [[Boil|boil]], then immediately reduce heat to moderate. |
# Cook, Stirring frequently, until sauce is slightly syrupy. | # Cook, Stirring frequently, until sauce is slightly syrupy. | ||
# Check taste and if glaze seems too acidic, stir in slightly more honey. | # Check taste and if glaze seems too acidic, stir in slightly more honey. | ||
| Line 26: | Line 26: | ||
# Reheat and chill glaze before using. | # Reheat and chill glaze before using. | ||
| − | [[Category:American | + | [[Category:American Recipes|{{PAGENAME}}]] |
| − | [[Category:Camping | + | [[Category:Camping Recipes|{{PAGENAME}}]] |
| − | [[Category:Vegetarian | + | [[Category:Vegetarian Recipes|{{PAGENAME}}]] |
| − | [[Category:Vegetable | + | [[Category:Vegetable Recipes|{{PAGENAME}}]] |
| − | [[Category:Tomato | + | [[Category:Tomato Recipes|{{PAGENAME}}]] |
| − | [[Category:Ginger | + | [[Category:Ginger Recipes|{{PAGENAME}}]] |
[[category:Gluten-free recipes|{{PAGENAME}}]] | [[category:Gluten-free recipes|{{PAGENAME}}]] | ||
[[ru:Рецепт:Бальзамическая Глазурь]] | [[ru:Рецепт:Бальзамическая Глазурь]] | ||
Latest revision as of 07:07, 14 July 2012
| Balsamic Glaze | |
|---|---|
| Category: | Sauce recipes |
| Servings: | 1 cup of 1 tablespoon servings |
| Time: | ½ hour |
| Difficulty: |  |
| American cuisine | Vegetarian Cuisine
Balsamic Glaze
This is an excellent drizzle sauce for cruciferous vegetables, i.e., broccoli, cabbage, cauliflower, chard, kale, mustard greens, rutabagas, and turnips. Sort of like putting lipstick on a pig.
Ingredients
- ¼ cup balsamic vinegar
- 1 tablespoon honey, or to taste
- 1 teaspoon minced garlic
- 1 teaspoon minced peeled ginger
- 1 teaspoon extra-virgin olive oil
- 1 tomato, seeded and chopped
- salt and fresh ground black pepper to taste
Procedures
- Combine ingredients in a blender and blend until just pureed.
- Transfer to a nonstick saucepan.
- Bring mixture to a boil, then immediately reduce heat to moderate.
- Cook, Stirring frequently, until sauce is slightly syrupy.
- Check taste and if glaze seems too acidic, stir in slightly more honey.
- Add salt and pepper to taste, if desired.
- Drizzle over hot, cooked vegetables and serve immediately, or to store, covered, in refrigerator up to 3 days.
- Reheat and chill glaze before using.ru:Рецепт:Бальзамическая Глазурь
