BALSAMIC REDUCTION GLAZE
Sophia du Preez
• 500 ml Balsamic Vinegar
• 190 ml brown sugar
• Black Pepper
• Pinch of Salt
Slowly bring all the ingredients to the boil while stirring. Make sure the sugar is dissolved before the syrup starts to boil.
Boil on low heat for +- 15 -20 mins – It must coat the back of a spoon when warm
Should the syrup be too thick when cooled, simply add a few drops of water and mix well.
If you prefer smooth syrup, you can strain the black pepper, but do it while the syrup is still warm.
The versatility to this sweet-tangy sauce is endless. It can be used to dress salads, as a finishing sauce for grilled chicken or fish, as a dip for vegetables,and it’s delicious drizzled over vanilla ice cream or fresh berries- strawberries are my favorite!
Foto: Mountain Mama Cooks
Sophia du Preez
• 500 ml Balsamic Vinegar
• 190 ml brown sugar
• Black Pepper
• Pinch of Salt
Slowly bring all the ingredients to the boil while stirring. Make sure the sugar is dissolved before the syrup starts to boil.
Boil on low heat for +- 15 -20 mins – It must coat the back of a spoon when warm
Should the syrup be too thick when cooled, simply add a few drops of water and mix well.
If you prefer smooth syrup, you can strain the black pepper, but do it while the syrup is still warm.
The versatility to this sweet-tangy sauce is endless. It can be used to dress salads, as a finishing sauce for grilled chicken or fish, as a dip for vegetables,and it’s delicious drizzled over vanilla ice cream or fresh berries- strawberries are my favorite!
Foto: Mountain Mama Cooks