Every now and then I enjoy dressing up a dish with this simple glaze. This balsamic and honey reduction is both sweet and savory. I drizzle it over chicken dishes, salads, and even cheeses (think burrata).
I love cooking with balsamic vinegar because it’s rich in flavor and inexpensive (you can however splurge on pricey varieties, but Fieldhouse Kitchen is all about simplicity and practicality). If you’re going to splurge on a bottle of fermented grapes, I recommend going with wine.
This reduction involves 2 parts balsamic vinegar and 1 part honey. Simmer the mixture over the stove until it’s slightly thickened.
Here’s what you’ll need:
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Simmer over low heat for about 15-20 minutes, or until reduced by half.
Sometimes I’ll add a squeeze of fresh orange juice or zest in the glaze to amplify its flavor.
Stay tuned for a special summer salad recipe that you won’t want to miss…