Balsamic Glaze

Makes about 1/4 cup
  • 1/4 cup Kowalski's Balsamic Vinegar
  • 1 tbsp. Kowalski's Honey
  • 1 tbsp. sugar
  • 2 tsp. soy sauce*

  • *A note about gluten: Use a gluten-free tamari in place of the soy sauce to make this recipe gluten free.

Combine vinegar, honey, sugar and soy sauce in a small saucepan over medium-high heat; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until reduced to about 1/4 cup (about 5 min.); skim off foam. Remove sauce from heat and cool to room temperature; set aside.

Suggested Uses:

  • Drizzle on grilled vegetables.
  • Use to glaze hot-off-the grill salmon, tuna or sea bass.
  • Drizzle on paninis or grilled veggie sandwiches.
  • Use to glaze pork chops, tenderloin or burgers hot-off the grill or drizzle over hot steaks.
  • Drizzle on Caprese salad or bruschetta, or any recipe featuring fresh tomatoes.