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This can be eaten over any cooked vegetables, as a base for salad dressing or a topping for pasta.
3 cups balsamic vinegar
Ready in 15 minutes
Yields ½ cup
extra virgin olive oil
Place vinegar in saucepan on medium heat and cook until the liquid is reduced by half.
Reduce heat to low and cook until the liquid is reduced by half again.
Remove from heat and cool.
Glaze should be thick and stick to the back of a spoon.
Can be used on salad, or for vegetable dipping. The orange makes this sweet so you may not need to add the honey.
Keeps in refrigerator for about 4 days.
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