Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial
Balsamic Glaze
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · From "Cookbook:Balsamic Glaze" — Wikibooks, CC BY-SA 4.0 (https://en.wikibooks.org/wiki/Cookbook:Balsamic_Glaze). Adapted for Gluten Court; this adaptation is shared under CC BY-SA 4.0. Filed as a sauce under Mains, following the follow-up pass precedent for sauces (Creole Sauce). Yield is 1 cup, in 1-tablespoon servings.
A sweet-tart drizzle sauce of balsamic vinegar, honey, garlic, ginger, and tomato, blended and reduced until slightly syrupy. Made for cruciferous vegetables like broccoli, cabbage, and kale, and naturally gluten-free.
Category: MainsServes: 16Time: 30 minComplexity: 1/5
Why this complexity: .
Ingredients
- 1/4 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
Method
- Combine all the ingredients in a blender and blend until just puréed.
- Transfer to a nonstick saucepan.
- Bring the mixture to a boil, then immediately reduce the heat to moderate.
- Cook, stirring frequently, until the sauce is slightly syrupy.
- Taste, and if the 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 store, covered, in the refrigerator for up to 3 days.
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