Balsamic Glaze

1 cup

Serve this glaze as a dip for Kale Crisps.


  • 2 ¼ cups balsamic vinegar

  • ¼ teaspoon honey (optional)

  • Pinch of coarse salt


  1. Bring vinegar to a boil in a small heavy saucepan; reduce to a simmer, and cook until thickened and syrupy, about 15 minutes. Remove from heat; stir in honey (if desired) and salt. Let cool completely before serving (glaze will thicken slightly as it cools).

Cook's Notes

Glaze can be refrigerated in an airtight container up to 1 week.

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