Years ago I thought I didn't like balsamic vinegar and I would always choose for others salad dressing options. After finally giving him a chance, I discovered not only I liked it, but it's delicious! This balsamic glaze is more concentrated than a vinaigrette and even simpler to make. We love it in tools, meat, and even fresh fruit
What is Balsamic Lusya?
First, let's start with determining what (true) balsamic vinegar is (true). Balsamic vinegar It is made in Italy by grapes and ages for at least 12 years in wood barrels. The resulting vinegar has an obvious aroma of course sweet … and is extremely expensive. Italians are very strict with their food qualifications! That is why many brands of grocery stores add caramel and sweetener to regular summer vinegar for balsamic views.
There is another classification of balsamics called the moden balsamic vinegar that is easier to find. Just look for something that has not added color, sweetener or aroma, and has been the elderly barrel for at least a few years. The best balsamic polishing is made of vinegar of good quality.
How to make balsamic glaze
Making balsamic glaze really couldn't be easier! Unlike a vinaigrette Which is a mixture of vinegar, oil and spices, a glaze is just a landing. Some recipes require brown sugar or white sugar, but I like to use honey in the mine. Maple syrup also works well. Or keep it even simpler and switch the sweetener completely!
Glaze is of course gluten -free, without milky, no wheat and adds a soft incentive to many different foods. Just be sure to keep an eye on it while cooking to prevent burning. There is nothing more sad than a burnt balsamic glaze. And be sure to see a list of ways to use your new balsamic glaze under the recipe.
Simple balsamic glaze recipe
This balsamic glaze makes a great foot of salads, roasted tools, meat, or even fresh fruits!
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Pour the elderly balsamic vinegar into a small saucepan over medium heat. Add honey or maple syrup if you use.
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Bring to a soft boil, then reduce heat to low and let it simmer for 10-15 minutes, stirring occasionally.
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It is ready when the mixture is reduced by about half and wearing the back of a spoon. Do not reduce it-will continue to thicken as it cools.
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Use immediately or cool to room temperature and transfer to an airtight container. Cool up to 1 month.
Nourishing facts
Simple balsamic glaze recipe
Amount for service (1 tsp)
calorie 11
% Daily value*
Sodium 2mg0%
Potassium 11mg0%
carbohydrate 2g1%
Fibers 0.002g0%
2g sugar2%
Protein 0.1g0%
Vitamins C 0.004mg0%
Calcium 3mg0%
Iron 0.1mg1%
* The percentages of daily values are based on a calorie diet of 2000.
The polishing will naturally thicken as it cools. If it becomes too thick, simply repeat it with a little water to achieve the desired consistency.
Storage tips:
- Glass jars or bottles work better to maintain freshness.
- Avoid contamination using a clean, dry spoon whenever you discard some.
- If it becomes too thick, simply repeat it with a spraying of water to restore durability.
The natural acidity of vinegar helps maintain balsamic landing, but if you smell, mold or partition, it's time to throw it.
How to use home -made balsamic glaze
Are you looking for some new recipes to try or ways to use your home -made glaze? Some popular options include traditional Italian cheese men in bruschetta bread. We don't eat a lot of bread here, so I've collected some other options below.
Try with balsamic glaze immersed in:
Have you ever used balsamic glaze before? What are your favorite ways to use it? Leave a comment and tell us!
