Craft this sweet and zesty condiment to pour on your favorite dishes.
In my experience, one of the trickiest aspects of cooking meat is making sure it’s both flavorful and tender. There are a few different ways to ensure such high quality, but one of the easiest is a simple yet delicious honey-balsamic glaze. Every time I whip this up for baked chicken or stir-fried steak bites, my family goes ballistic. “How do you make it taste so rich?” they ask, practically drooling over their plates.
“It’s all in the glaze,” I reply, rolling up my sleeves to dig into my own honey-balsamic tofu. That’s the beauty of this three-ingredient glaze—no matter your diet, there’s a little something in it for everyone.
Crafted with balsamic vinegar, freshly minced garlic cloves, and rich golden honey, this glaze is hard to beat. There are all kinds of glazes and marinades out there, but this one has been known to appease even the pickiest eaters in my family. Maybe the same could be said for yours! The trick is in its balanced blend of tangy, sweet, and aromatic flavors that bring out the best in even the blandest proteins. Plus, the vinegar and garlic do wonders for tenderizing both meat and veggies.
Other than meat and veg, what else can be glazed?
Don’t be fooled—honey-balsamic glaze can be used in more ways than one. Personally, I like to use it as a dressing for my favorite salads, from mixed greens and beans to shredded cabbage and carrots. But it’s really up to you what you do with it! You could even use it as a flavor enhancer in soups or sauces to add a pop of tangy richness to the mix.
How do I store leftovers?
Store your leftover honey-balsamic glaze in a well-sealed jar and refrigerate for 3-4 weeks. Some chefs prefer to store theirs in a squeezable bottle for ease of serving, but feel free to do what works best for you. There are two reasons why it lasts so long. One—as many honey-balsamic lovers have said, “a little goes a long way.” So, you won’t run out too quickly, unless you use it in a few massive meals. Two—honey and vinegar both last a long time on their own, so when you combine them, it’s almost a dynamic duo for long-term storage. Keep that bottle or jar handy and see how many different ways you can glaze it!
Serving suggestions
Ready to make the most of your honey-balsamic glaze with a veggie-filled meal? Drizzle it onto 7-Layer Salad, Low-Carb Potato Salad With Cauliflower, or Spring Salad. Otherwise, glaze it onto Tarragon Chicken, Slow Cooker Beef And Broccoli, Beef Kabobs, or Pan-Seared Salmon with a side of Smashed Potatoes. You’d be surprised by how many different foods you can fall in love with when honey-balsamic glaze is the main flavoring. The choice is yours!
Ingredients
- 1 cup balsamic vinegar
- 2 garlic cloves finely minced, optional
- 1 1/2 tablespoons honey
Instructions
- Pour the balsamic vinegar, garlic (if using), and honey into a small saucepan over medium heat. Stir well to combine the ingredients.
- Bring the mixture to a light boil, then lower the heat to maintain a gentle simmer. Let it cook for 10-20 minutes, stirring occasionally, until the liquid is reduced by half and becomes syrupy.
- Remove the saucepan from the heat and let the glaze cool. The glaze will thicken further as it cools. Once cooled, pour it into a clean glass jar for storage.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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