A delicious and easy Balsamic Reduction sauce. Just like you’d find drizzled over an elegant meal in a restaurant. This recipe uses brown sugar and soy sauce to uniquely flavor the balsamic vinegar.
A few years ago at a highly acclaimed Denver restaurant, I ordered a dish of crab cakes that were served drizzled with a wonderful balsamic glaze. One bite and I was inquiring the waitress for a recipe or method to make the glaze. She exclaimed it to be incredibly easy “Just bla..bla..bla.. then bla..bla.. and then just bla and voila and you’ve re-created an exact replica of this glaze that is sitting in front of you“.
The very next day I went to work in my kitchen to recreate the process. Well, the “bla..bla..bla..then just bla” instructions led me nowhere near the result from the restaurant.
Recently I blogged about our monthly wine tasting party. Our friend Kathy brought some bottled balsamic glaze to drizzle over some bread and blue cheese. I mentioned in my post how delicious it was, and that it was purchased in Omaha, and I was hoping to find some in Denver.
Well, lo and behold, Michele to the rescue! Michele over at Cooking With Michele, quickly fired over her own recipe for Balsamic Glaze. I was thrilled to say the least. Michele is a Denver food blogger, a trained and talented chef, a cooking instructor and a sommelier. With credentials like that, I knew her recipe would be spot on. And with her side note of…
“This one’s easy, I promise! The more you let it reduce, the thicker it will be. And while it might not seem too thick when it’s hot, it thickens more when it cools. I keep mine in a squeeze bottle in the fridge to have on hand – good on chicken, fish, pork, beef, parmesan cheese, strawberries, ice cream, cheese and more!”
I couldn’t get to the kitchen fast enough to give it a try. While the sauce was simmering, I skewered some chunks of chicken breast, seasoned with salt and pepper, grilled them and simply arranged them alongside a mixture of baby greens. I drizzled on Michele’s wonderfully aromatic and thick dark glaze over the greens and the chicken and had a simple but incredibly rich flavored meal.
I can’t thank you enough Michele. I now have my own little squeeze bottle of this black gold in my refrigerator, of which I feel incredibly smug.
For the recipe, head on over to her site for her Asparagus with Balsamic Glaze recipe.
Recipe for Balsamic Reduction Sauce
Keep in mind, you can make a pure balsamic glaze just by simmering a good quality balsamic vinegar on low for about 30 minutes or until the vinegar has reduced by about half and thickened.
This recipe for Balsamic Reduction Sauce included brown sugar and soy sauce, which give it a unique flavor.
How to make a balsamic reduction sauce for asparagus or chicken.
- 1 cup balsamic vinegar doesn’t have to be expensive brand
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 1/2 pounds asparagus
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- Combine vinegar, brown sugar, and soy sauce in a small saucepan and bring to a boil. Reduce heat to low and simmer until thick and syrupy, about 20 minutes. Remove from heat and let cool.
- While glaze is cooking, remove tough ends from asparagus, then toss with olive oil and sprinkle with salt. Lay flat on a foil lined baking sheet and roast at 400 degrees until asparagus is cooked, 10-20 minutes depending on how soft you like it. To serve, drizzle a small amount of balsamic glaze over the spears and pass extra at the table.
Balsamic Glaze …It’s What’s for Making Dinner Special.