This simple glaze can be used on anything from salads to sandwiches to chicken. Even as a dip for some crusty French bread. Tangy, a little sweet and with a hint of garlic and herbs, once you try it, you will be looking for things to put it on.
Warning: When you make this it’s important to have your kitchen fan on and plenty of ventilation as vinegar gives of quite a bit of fumes while cooking.
2 cups balsamic vinegar
¼ cup sugar
2 cloves garlic
1 bay leaf
6 black peppercorns
sprig of rosemary
Place all ingredients in a medium sized saucepan over medium heat. Bring to a simmer, reduce heat to medium low and continue to simmer until the sauce has thickened enough to coat the back of a spoon.
Remove from heat and allow to cool completely. Strain off aromatics and store balsamic glaze in an airtight container in the refrigerator. I’m using a jam jar for this purpose today.
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