Mozzarella Slices with Olive Oil and Balsamic Glaze
A balsamic reduction or balsamic glaze is basically balsamic vinegar that has been condensed into a thicker more syrupy consistency. It has a sweeter flavor than regular balsamic vinegar because the natural sugars have been concentrated. It is easy to make and creates a beautiful topping to drizzle over savory or sweet dishes.
Balsamic Glaze:
Makes about 1/2-2/3 cup
2 cups balsamic vinegar (where to buy balsamic vinegar from radiant life)
1. Pour 2 cups of balsamic vinegar into a saucepan. Bring to a boil, then turn down to a simmer. Stir occasionally.
2. It will take around 10-15 minutes to thicken depending on the consistency you want.
3. Once it has reached your desired consistency, remove from heat and let cool. Let it cool before using. Store in a glass jar.
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I can’t wait to make the glaze and the Lemon Garlic Brussels Sprouts! Just wondering, if the glaze needs to be refrigerated or if I can leave it out. Probably won’t be around long enough to spoil, though. 🙂
The glaze will probably be ok left out, but I usually refrigerate it anyway.