A great balsamic glaze or balsamic reduction is perfect for tomato, mixed leaf and avocado salads and also great with grilled chicken or fish.
A great balsamic glaze that has not been sweetened and is just sensational for tomato, avocado and mixed leaf salads and also great with grilled chicken or fish.Print Recipe Pin Recipe Rate this Recipe
* Times are an estimate and will depend on your skill level
Servings: 16 tablespoons*
- 1 cup balsamic vinegar (a good quality vinegar from Modena or Reggio Emilia)
- Sea salt (optional)
- Place your balsamic vinegar in a small saucepan on medium heat.
- Bring to a gentle simmer (do not let it come to a rolling boil as it could easily burn).
- Stir it continuously until it reduces by half and it starts to thicken into a syrupy glaze.
- It should be thick enough to coat the back of a spoon (approximately 10-15 minutes).
- Take it off the heat immediately and allow it to cool.
- Keep in mind that the glaze will thicken slightly once it cools.
- Once cool store in a glass jar or bottle.
- This recipe makes a total of one cup of balsamic glaze or 16 tablespoons, the nutritional information is also calculated this way.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Sodium: 4mg | Potassium: 18mg | Sugar: 2g | Calcium: 4mg | Iron: 1mg
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