Balsamic Glaze

Oh hey there, I didn't see you there.  

Oh hey there, I didn't see you there.  

One of my favourite dishes is grilled veggie stacks with goat cheese drizzled with balsamic glaze. I was introduced to this versatile sauce when I was in college. It's a simple, quick, delicious and versatile sauce that can be used in savoury dishes as well as sweet. Enjoy this sauce with veggies, beef, chicken, and even on ice cream! 

It doesn't take much to make. All you need is balsamic vinegar, a heavy sauce pan, and time. This is a reduction which is a sauce made by reducing a liquid until it becomes thick. This is done by removing the moisture content by simmering it for a long period of time and you can pretty much do this with anything. Through this process the flavours become more and more concentrated making it really delicious. You can add in honey to sweeten if needed at the end. The higher quality of vinegar you use the less likely you'll need it BUT don't use a really expensive variety of vinegar, instead use a cheaper version. This isn't the time to use a $20+ bottle of vinegar! The same rules apply here as with wine, you don't want to use a vinegar in cooking that you wouldn't want to have on its own. As my chefs in school so delicately put it; Shit in, shit out. 

Balsamic Glaze

Ingredients: 
4 Cups Balsamic Vinegar
2 Teaspoons of Honey
2 Pinches of Salt

Directions: 
Pour 4 cups of balsamic vinegar into a heavy stock pot and bring to a boil. Once it is boiling turn down to a simmer and cook until the sauce is syrupy and coats the back of a spoon. Stir in salt and honey. Serve immediately or store and use whenever you wish. 

Balsamic Glaze, Tomatos, Wood, Sauce