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Balsamic Glaze

This can be eaten over any cooked vegetables, as a base for salad dressing or a topping for pasta.
INGREDIENTS
3 cups balsamic vinegar
Ready in 15 minutes
Yields ½ cup
Gluten Free
Healthy Fats

â…“ cup
extra virgin olive oil
½ tsp.
curry powder
2 tbsp.
hazelnuts
1
orange
½
lemon
½
lime
1 tbsp.
balsamic vinegar
½ tsp.
raw
honey
PREPARATION
-
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.
TIPS
-
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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