This is just a little teaser! On Realistic Cooking, we will be sharing new recipes based upon wood-grilling but before we can get started, there is a need to post a couple of start-up recipes! This is a great glaze for really any type of dish from chicken, pork, vegetables, salads, appetizers and the list goes on. How long it takes to reduce the balsamic into a glaze is dependent upon how you are going to use the glaze and how high of a heat you use. Plus the wider the base of the saucepan the quicker it will reduce. As a Software Testing Manager my life is about managing risks to deliver a high quality product. Therefore, I won’t risk a high heat to save time in reducing the balsamic vinegar. I would rather spend a few extra minutes and not burn the mixture – resulting in a high-quality glaze!
1 cup Balsamic Vinegar
2 tbsp Maple Syrup or Brown Sugar
Bay Leave or your choice of herbs
Place all ingredients in a non-stick sauce pan over medium heat. Once the mixtures comes to a soft boil I lower the heat. How long you cook your mixture is dependent upon how thick you want it and how you are going to use it. I reduced mine for about 30-minutes. When it has reached the desired thickness, take it off the burner to cool down. The glaze can be stored at room temperature or in the refrigerator. If it starts to harden in the refrigerator try bringing it to room temperature or carefully microwaving.