One of the best sauces I have ever tasted was Blaze Balsamic Paste. The first time I had it was at my local italian deli. They made me a nice fried chicken cutlet with roasted peppers, usually I would have this with a little balsamic vinegar. I happened to see this little plastic container with a cool black and red logo that said “Blaze.” I asked what it was and from that point on I was using it on everything. It is ready to go straight out of the bottle, and it had such a great sweet balsamic flavor, with less of the tartness. High end restaurants use an aged balsamic but both the aged and the blaze glaze were expensive, especially for the amount you were getting. I decided if I was going to keep using this I was going to make it myself. It only took a few attempts to get it right but now that I have it right, it’s bye bye Blaze. Here is the recipe for you, you will never believe how easy it was.
- 2 Cups Regular Balsamic Vinegar
- 1/4 Cup Brown Sugar
- 1/4 Cup Honey
- 1 Pinch Kosher Salt
Add all Ingredients into a small sauce pot. Heat the mixture on high heat until it boils, stirring occasionally to prevent scorching. Once the vinegar boils, reduce temperature to low. Cook uncovered for about 45 minutes. You will know that the vinegar is ready once it coats the back of a spoon. After you reach that point remove from heat and let cool for 10 minutes. From there pour into a squeeze bottle and refrigerate.
This versatile glaze can be used in a number of different applications.
Over fresh Strawberries, Vanilla Ice Cream, On Chicken, A topping for Chicken Milanese Over Arugula, Salads, Ohhh man! on a fresh tomato salad with a little olive oil, BBQ marinades, etc….
For a glaze used more for meats, throw in a couple of whole garlic cloves and a little red pepper flakes.