Balsamic Glaze
Balsamic glaze is an excellent drizzle sauce for cruciferous vegetables like broccoli, cabbage, cauliflower, chard, kale, mustard greens, rutabagas, and turnips.
Total Time
½ hour
Servings
1 cup of 1 tablespoon servings
¼ cup balsamic vinegar
1 tablespoon honey, or to taste
1 teaspoon minced garlic
1 teaspoon minced peeled ginger
1 teaspoon extra-virgin olive oil
1 tomato, seeded and chopped
Salt to taste
Freshly-ground black pepper to taste
Combine ingredients in a blender and blend until just pureed.
Transfer to a nonstick saucepan.
Bring mixture to a boil, then immediately reduce heat to moderate.
Cook, stirring frequently, until sauce is slightly syrupy.
Check taste and if glaze seems too acidic, stir in slightly more honey.
Add salt and pepper to taste, if desired.
Drizzle over hot, cooked vegetables and serve immediately, or to store, covered, in refrigerator up to 3 days.
Reheat and chill glaze before using.