Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Usable in so many dishes, this glaze goes great on chicken, fish, even pizza. Store in an airtight container in the refrigerator.

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk balsamic vinegar and honey together in a saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble, 3 to 5 minutes.

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  • Stir garlic, rosemary, and garlic salt into vinegar mixture. Cook and stir until mixture starts to foam. Reduce heat to low and simmer, stirring occasionally, until glaze coats the back of a wooden spoon, 30 to 40 minutes.

Nutrition Facts

99 calories; protein 0.7g; carbohydrates 24g; fat 0.3g; sodium 113.9mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
07/01/2018
I love that it calls for honey instead of sugar, along with the garlic & rosemary! Made this to drizzle over caprese avocado halves for our yearly, primitive, camping trip, OMG what a treat! This takes it up a notch! Read More
(3)

Most helpful critical review

Rating: 3 stars
11/09/2018
This didn't turn out for me at all. Twice. The first batch was intended to go with a pork tenderloin. The sauce never thickened and the garlic burned. I read on another review that they used this to drizzle over a salad. Attempt #2 I used garlic powder instead of fresh garlic to prevent the burning. After 40 minutes the sauce still hadn't thickened. At the 50 minute mark it was barely starting to thicken and then at the 53 minute mark it had the consistency of tar. Sorry but I will not be trying this again. Read More
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/01/2018
I love that it calls for honey instead of sugar, along with the garlic & rosemary! Made this to drizzle over caprese avocado halves for our yearly, primitive, camping trip, OMG what a treat! This takes it up a notch! Read More
(3)
Rating: 4 stars
08/07/2017
This was my first time making a balsamic glaze. I used 1 C cherry balsamic and 1 C regular balsamic (I was afraid that the Cherry would be too intense). I also used 2Tbs. honey. I followed the cooking instructions but the glaze didn't reduce by half; which is ok by me because it is so yummy. More glaze for me!! I used it on a spinach salad with pecans and gorgonzola. I want to try it with other flavored balsamics. Read More
(1)
Rating: 4 stars
12/20/2018
Made this and yes its delish but I should have cooked on little higher heat to thicken it up a little more. Also should state in here that it will thicken more once it's cooled. Also buy cheap balsamic no need for an expensive one here once it reduces it will be just as good as a high priced balsamic is Read More
(1)
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Rating: 4 stars
10/10/2019
I added way more honey to cut down on the vinegar taste. Read More
Rating: 3 stars
11/09/2018
This didn't turn out for me at all. Twice. The first batch was intended to go with a pork tenderloin. The sauce never thickened and the garlic burned. I read on another review that they used this to drizzle over a salad. Attempt #2 I used garlic powder instead of fresh garlic to prevent the burning. After 40 minutes the sauce still hadn't thickened. At the 50 minute mark it was barely starting to thicken and then at the 53 minute mark it had the consistency of tar. Sorry but I will not be trying this again. Read More