Balsamic Glaze
Balsamic glaze is an excellent drizzle sauce for cruciferous vegetables like broccoli, cabbage, cauliflower, chard, kale, mustard greens, rutabagas, and turnips.
Ingredients
- 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
Ingredients for 7 servings (215 g) · the original recipe
Method
- 1
Combine ingredients in a blender and blend until just pureed.
Blender - 2
Transfer to a nonstick saucepan.
Stovetop - 3
Bring mixture to a boil, then immediately reduce heat to moderate.
Stovetop - 4
Cook, stirring frequently, until sauce is slightly syrupy.
- 5
Check taste and if glaze seems too acidic, stir in slightly more honey.
- 6
Add salt and pepper to taste, if desired.
- 7
Drizzle over hot, cooked vegetables and serve immediately, or to store, covered, in refrigerator up to 3 days.
- 8
Reheat and chill glaze before using.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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