Cookbook:Balsamic Glaze

Cookbook | Ingredients | Recipes | American cuisine | Vegetarian Cuisine

Balsamic Glaze
Category Sauce recipes
Servings 1 cup of 1 tablespoon servings
Time ½ hour

Balsamic glaze 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.



  1. Combine ingredients in a blender and blend until just pureed.
  2. Transfer to a nonstick saucepan.
  3. Bring mixture to a boil, then immediately reduce heat to moderate.
  4. Cook, Stirring frequently, until sauce is slightly syrupy.
  5. Check taste and if glaze seems too acidic, stir in slightly more honey.
  6. Add salt and pepper to taste, if desired.
  7. Drizzle over hot, cooked vegetables and serve immediately, or to store, covered, in refrigerator up to 3 days.
  8. Reheat and chill glaze before using.