The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Balsamic Vinegar Glaze
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- #15409
Balsamic is one of those flavors that can take a dish to the next level. With this thick glaze, just a few drops do the trick. And, the better the vinegar you start with, the better your result.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
8 reviews
ingredients
1 cup balsamic vinegar
1 cup water
1/4 cup brown sugar
directions
Add all ingredients to a small sauce pan and slowly simmer until it reaches the thickness of a glaze. Stir frequently to keep from burning.
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nutrition data
5 calories, 0 grams fat, 2 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
June 22, 2012
Simple and tasty! The main complaint I have seen is that the mixture never thickens. What keeps the liquid from thickening into a glaze is too much heat! Simmering is just BELOW the boiling point! Adding more heat to try and thicken the mixture as some have tried to do by boiling it will do the opposite and keep the mixture thin until it basically all boils away. If you are cooking and cooking and stirring and stirring and it is just not thickening into a glaze, remove it from heat and most likely it will quickly thicken up.
July 20, 2011
I used Toschi traditional balsamic vinegar to make it...the result was fabulous! It's perfect on Italian dishes. Put a few drops on my risotto :) Sarah
September 21, 2010
Loved it! I did reduce the amount of water and added more brown sugar and it turned out great. My kids didn't enjoy the smell, but I would make it again.
July 9, 2010
Turned out great but I edited mine a little bit. I followed the recipe as shows. But it didn't seem it wanted to thicken. So I added about 1 Tbsp and 1/2 of cornstarch. After I added the cornstarch it thickened right away. Also instead of using plain balsamic I used pomegranate infused balsamic. It tasted wonderful.
May 14, 2010
This recipe was nice and easy! I reduced the amount of liquid since some posters suggested that, but then the glaze cooked VERY FAST and became too think within minutes! So I then added some more water and it thinned out to a nice consistancy. I wasn't however, crazy about the flavor.
June 19, 2009
The flavor was fantastic - HOWEVER - mine NEVER thickened - I simmered for over an hour and a half, and then after that turned it up to a boil to see if that might help - even after boiling, it never thickened. I'm goin to try again tonight with less water, the flavor is amazing, but would work so much better as a glaze!!
June 23, 2008
Its really good. I made it with grilled pork chops & the family loved it. Reading the previous comment that said it never thickened made me use less water. I used 1/2 cup of water & a bit more brown sugar. It glazed up really nice & it tastes delicious.
March 2, 2008
This recipe does NOT work at all. The glaze never thickens at all reguardless of what the recipe says.
: Reducing liquid can take a while - if you simmer it, the water will start to cook out and the sugar will make the mixture thicken.