Balsamic Glazes
The most simple glaze is just Balsamic Vinegar brought to the boil & then simmered and reduced in a pan until it coats the back of a spoon. About 25mins, depending on the amount your making. It will keep in a covered jar in the fridge for a few weeks. It can used to add richness to meats ( a few drops on a steak is amazing), or a mixed with sweet vegetables like roasted carrots or onions. Yum. People often put a little glaze on fresh strawberries. There are lots of variations. If the balsamic vinegar your using is not great, you can make the glaze better by adding demerara/brown sugar and water before reducing. 250ml Balsamic Vinegar 180ml water 4 tbs demerara sugar If you fancy something a bit different, you can add any herbs or spices you have while simmering.