Difference between revisions of "Balsamic Glaze"
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* [[Salt|salt]] and [[Black Pepper|fresh ground black pepper]] to taste | * [[Salt|salt]] and [[Black Pepper|fresh ground black pepper]] to taste | ||
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# Combine ingredients in a [[Blender|blender]] and blend until just [[Puree|pureed]]. | # Combine ingredients in a [[Blender|blender]] and blend until just [[Puree|pureed]]. | ||
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
