It enhances the flavor of many dishes, from salmon to fruit.
Marguerite Henderson says this Balsamic glaze should be a sauce that everyone has in their kitchen.
Homemade Balsamic Glaze for Savory Foods
3/4 cup balsamic vinegar
2 tablespoons maple syrup or brown sugar
1 tablespoon Dijon mustard
1 clove garlic, peeled and smashed or chopped
Combine all ingredients in small saucepan. Bring to a simmer. Cook on low heat for 2-3 minutes just until thickened slightly. Refrigerate for 3-4 days. Use as needed.
If a neutral glaze is wanted, say for desserts or cheeses, omit the mustard and garlic and cook as directed.
Grilled Salmon with Balsamic Glaze
2-4 pieces of salmon, 6 ounces each
1 teaspoon kosher salt
½ teaspoon ground black pepper
Pinch of cayenne pepper
1 teaspoon dill weed
1 tablespoon olive oil
Lemon or lime slices, to garnish
Balsamic glaze (for savory or use a bottled variety)
Place salmon on work surface. In a bowl, combine the salt, pepper, cayenne and dill weed. Spread over both sides of salmon fillets. Heat olive oil in a skillet; place salmon skin side UP. Cook the “beauty” side for 4 minutes over medium heat. Turn; cook other side for another 4-5 minutes. Place on a serving dish and drizzle the top with some of the balsamic glaze and garnish with lemon or lime slices. Serves 2-3.
Brussels Sprouts with Pancetta and Balsamic Glaze
2 tablespoons olive oil
4 ounces chopped pancetta
2 tablespoons chopped red onion
1 pound Brussels sprouts, trimmed and cut in half
Pinch of salt and pepper
In a medium skillet, heat the oil and saute the pancetta with onion for 4 minutes, until golden brown. Add the Brussels sprouts, salt and pepper. Cook over medium heat for 5 minutes, stirring often, until sprouts are tender and golden. Transfer to a serving dish and drizzle lightly with balsamic glaze. Serves 4-6.