A long time ago I tried reducing down a bottle of balsamic vinegar, everything was going good, I was about 35 minutes into it, stirring constantly and watching it slowly thicken up, I turned away for a brief minute and when I came back it was at the point of no return, completely caramelized and stuck to my pan plus I was left with a horrible smell of burnt vinegar lingering in my house, that was the last time I did that! Since then I’ve been buying bottled balsamic glaze already reduced and ready for me to use on the spur of the moment. You’ll always find a bottle or two stocked in my pantry.
Wonderful on meats of all kinds, vegetables, grilled and roasted (to die for!) I love roasting those mini red, yellow and orange peppers in olive oil and then to finish them off I gently drizzle balsamic glaze all over and toss, add some crumbled goat cheese and it becomes a beautiful side dish, what flavor!
Grill up your chicken and when its done place fresh mozzarella on top along with basil leaves and either a garden fresh tomato slice, or as I did, a roasted red pepper. Garnish and drizzle with that rich and dreamy balsamic glaze! Perfection in each bite!