Balsamic Drizzle Recipes

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BALSAMIC GLAZE

This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor.

Provided by Sally J.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 10

Number Of Ingredients 2



Balsamic Glaze image

Steps:

  • Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

Nutrition Facts : Calories 73 calories, Carbohydrate 18.2 g, Fat 0.1 g, Protein 0.2 g, Sodium 15.4 mg, Sugar 17.7 g

2 cups balsamic vinegar
½ cup brown sugar

BALSAMIC-GLAZED SALMON

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14



Balsamic-Glazed Salmon image

Steps:

  • For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
  • For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
  • For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
  • Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

3/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove garlic, peeled and smashed or chopped
Four 6-ounce center-cut salmon fillets, skinned
2 tablespoons olive oil
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
2 1/2 cups frozen shelled edamame (12 ounces), thawed
2 cups sugar snap peas (6 ounces), halved

ROASTED VEGETABLES WITH BALSAMIC GLAZE

Provided by Trisha Yearwood

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 17



Roasted Vegetables with Balsamic Glaze image

Steps:

  • For the roasted vegetables: Preheat the oven to 400 degrees F.
  • In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
  • For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

2 large sweet onions, peeled and cut into quarters
2 sweet potatoes, peeled and cut into 1-inch pieces
8 ounces Brussels sprouts, trimmed and halved
1/2 medium butternut squash, peeled and diced
8 ounces carrots, peeled and cut on the bias into 1-inch slices
8 ounces fingerling potatoes, halved
1 head garlic, cloves separated and left unpeeled
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup vegetable broth
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons country Dijon mustard (see Cook's Note)
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper

BALSAMIC GLAZE

Make your own balsamic glaze to add to salads. It's easy to make and is lovely drizzled over a caprese salad with tomatoes, basil and mozzarella

Provided by Anna Glover

Categories     Condiment

Time 7m

Yield Makes 40ml (6 servings)

Number Of Ingredients 2



Balsamic glaze image

Steps:

  • Mix the vinegar and sugar in a small pan over a low heat and simmer for 4-6 mins until thickened and glossy. Leave to cool (it will thicken as it cools), then transfer to an airtight jar. Will keep for up to 2 weeks. Drizzle over a caprese or green salad.

Nutrition Facts : Calories 17 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 0.1 grams protein, Sodium 0.01 milligram of sodium

100ml balsamic vinegar
2 tsp caster sugar

BALSAMIC DRIZZLE

A two ingredient recipe that great on salads to grilled meats. I like to drizzle over a spring mix salad with oranges and feta or chevre cheese. From Rachael Ray.

Provided by kristine_kiner

Categories     Salad Dressings

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 2



Balsamic Drizzle image

Steps:

  • Combine ingredients in a small pot over medium-high heat and bring up to a bubble. Reduce heat to medium and cook the mixture until reduced by about half and is thick and syrupy, about 10 minutes.

Nutrition Facts : Calories 13, Sodium 1.4, Carbohydrate 3.4, Sugar 3.3

1 cup balsamic vinegar
2 tablespoons brown sugar

SLICED TOMATOES WITH HONEY-BALSAMIC DRIZZLE

Provided by Robin Miller : Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 4



Sliced Tomatoes with Honey-Balsamic Drizzle image

Steps:

  • Arrange sliced tomatoes on a serving dish. Season with salt and black pepper. Whisk together balsamic vinegar and honey and drizzle over tomatoes.

2 ripe beefsteak tomatoes, sliced crosswise into 1/4-inch thick rounds
Salt and ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon honey

BALSAMIC VINEGAR GLAZE

Found this from google not to long ago. Delicious as a topping on a nice steak with some gorgonzola cheese sprinkled on top.

Provided by easpurk

Categories     Sauces

Time 17m

Yield 2 serving(s)

Number Of Ingredients 2



Balsamic Vinegar Glaze image

Steps:

  • Combine Vinegar and sugar in a small saucepan. Cook, stirring, over low heat for 4 minutes or until sugar has dissolved. Bring to a boil. Reduce heat to medium. Simmer for 8 minutes or until reduced by one-third and slightly thick.

1 cup balsamic vinegar
2 tablespoons brown sugar

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