Balsamic Glaze
This balsamic glaze is a quick drizzle sauce built for bitter, sturdy vegetables. Fresh ginger and garlic give the vinegar some heat and depth, while a seeded tomato adds body and a little natural sweetness once everything is blended and reduced. Honey is adjustable, so you can tame the acidity to suit the dish. It suits broccoli, kale, cauliflower, turnips and other cruciferous greens, and it keeps in the refrigerator for 3 days.
Instructions
Put the balsamic vinegar, honey, garlic, ginger, olive oil and chopped tomato in a blender. Blend only until the mixture is pureed.
Pour the puree into a nonstick saucepan and bring it to a boil. As soon as it boils, turn the heat down to moderate.
Cook the sauce, stirring often, until it turns slightly syrupy.
Taste it. If it seems too sharp, stir in a little more honey, then season with salt and pepper if you like.
Spoon the glaze over hot, cooked vegetables and serve right away. To keep it, cover and refrigerate for up to 3 days, then reheat it and chill it again before using.
Make it personal.
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