Balsamic and Maple Glaze (Reduction)

Friends, THIS is the secret sauce you have been waiting for. It’s bright and zippy, but also rich and complex. It tastes fancy, but also rustic. How does it do that? Magic? (Printable Recipe at the bottom.)

This sauce couldn’t be easier! Just two ingredients, then a gentle simmer until it has reduced by about half. I’d be willing to bet that it will the best 15 minute investment in your culinary enjoyment that you’ve made in a while!

I made this glaze to put on my Roasted Beet Salad, but it also ended up on the best grilled chicken thigh burger I’ve had in years!

I used my Buttermilk Burger Buns recipe, with an herby white wine chicken marinate, and a few butter fried red peppers and onions. A generous drizzle of this glaze was…how do I put this…it made me regret every other grilled chicken burger I’ve have eaten that didn’t have this on it.

Related Post: Buttermilk Burger Buns Recipe

This beautiful beet salad, with goat cheese and pecans, and lots of fresh tarragon was just calling out for this delightful glaze. I heard it’s call and answered!

Note: It’s perfectly acceptable to use a cheaper balsamic vinegar for this recipe. Much of the subtle flavors of a more special vinegar may be lost or overshadowed by the sweetness of this reduction. I used a common grocery store brand, and it worked great!

BUT, if you ever get the chance, buy a special balsamic vinegar for other uses, it’s worth it!

If you do make this, won’t you please tell me what you put it on! This foodie wants to know! It’s rich but fresh. It’s bright but deep. It’s satisfyingly sweet but also sharp and invigorating. Did I convince you? Try it!

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