How Can Something So Simple Taste So Good | Balsamic Glaze Recipe | How to Make Balsamic Glaze

Calling all flavor enthusiasts and culinary adventurers! Get ready to embark on an epic gastronomic journey as I unveil the secrets to creating the perfect balsamic glaze. In this recipe, I’ll guide you through the steps to master the art of balsamic glaze creation – a homemade spicy recipe and a sweet one.
🔥 Habanero Balsamic Glaze: Prepare for a fiery fusion of flavors in this culinary exploration. This recipe tutorial will showcase the art of combining the boldness of habanero peppers with the complexity of balsamic vinegar. Brace yourself for a thrilling flavor adventure as you create a glaze that adds a fiery kick to grilled meats, roasted vegetables, and appetizers like chicken wings. This gourmet experience will leave you craving the perfect balance of heat and taste!
🔵 Blueberry Balsamic Glaze: Join me on a flavor-filled journey as I blend the tangy sweetness of blueberries with the richness of balsamic vinegar. This recipe tutorial will guide you in creating a vibrant and versatile glaze that adds a burst of freshness to salads, cheese platters, poultry, wild game and desserts. Get ready to embark on a gourmet adventure that will impress even the most discerning palates!
Unleash your culinary creativity and become a balsamic glaze aficionado with my expert guidance. Get ready to impress with your newfound mastery of balsamic glaze!

🔥 Habanero Balsamic Glaze Ingredients
1 cup or 250ml balsamic vinegar
1 habanero pepper
Few sprigs of fresh thyme

Makes 1/4 cup or 63ml

🔵 Blueberry Balsamic Glaze Ingredients
1 cup or 250ml balsamic vinegar
1/4 cup or 36g blueberries
1 tbsp or 15g dark brown sugar

Makes 1/4 cup or 63ml

Chapters
0:19 How to make Hot Habanero Balsamic Glaze
2:43 How to make Blueberry Balsamic Glaze

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Equipment Used (Amazon Affiliate Links)
– Küchenprofi Small Stainless Steel Saucepan, 16-Ounce – https://amzn.to/3HN4P8Y
– Glass Bowls for Kitchen Prep – https://amzn.to/3Mm2XY3
– Stainless Steel Fine Mesh Strainer – https://amzn.to/3ts62gL
– Cutting board – https://amzn.to/3DjpJvG
– Wusthof Classic 4” Paring Knife – https://amzn.to/3tp9fh3
– Elite Gourmet Countertop Burner – https://amzn.to/3Ts1d36
– Wood Spoon Rest- https://amzn.to/3CkhG1e
– John Boos Maple Top Work Table – https://amzn.to/3HI4rIF
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Welcome to The Sauce and Gravy Channel.
This is Johnny Mac, The Gravy Guy.
In this episode, I’m going to show you how to
make two balsamic glazes, one spicy and one sweet.
And you know what?
Both are extremely easy to make.
And they’re very versatile.
They go on salads, they go
on main courses, even desserts.
So let me show you how.
Let’s hit the spicy version first, shall we?
Nothing too difficult.
It’s a very easy recipe.
Grab one habanero pepper.
Or if you have a pepper that you like
to use of your choice, go for it.
Break out your blade and a board
and get choppy, choppy on that habanero.
Now, I’ve gotten a lot of
comments on this cutting board.
People thinking that it’s my tablet.
No, it’s not a tablet.
See that white membrane and those seeds?
Do not remove them.
So here’s the lowdown on this.
You’re gonna use this pepper to infuse
the flavor into that balsamic glaze.
So keep it all in and just cut it up.
It doesn’t have to be pretty.
Alright, time for you to get serious.
Enough of that prep work, chit chat stuff.
Snag your favorite balsamic vinegar.
Nothing too special.
Just use what you typically use.
Round up a small sauce pot and this
sauce pot is perfect for making smaller amounts.
It’s two cups.
I’ll put a link in the description below so you
can check it out and see what I’m using.
Pour in one cup or 250ml balsamic vinegar,
snatch that habanero pepper and drop it in.
And again, if you want to use any
other type of pepper, go for it.
Why not. Turn your burner up to medium
to medium high heat and drop in one
sprig of shrubbery, some fresh thyme.
Give everything a quick mix and then bring it
to a boil over medium to high heat.
Once it starts to boil, turn that heat down to low and
cook for about 20 to 25 minutes until it becomes thick.
And I’m sure that you’re probably starting to
notice that this is a very simple recipe.
Three ingredients, reduce them down and then boom. Bam.
Power packed flavor along with some heat.
While this glaze slowly simmers down, it would be
a perfect time to smash that subscribe button.
And don’t forget to hit the notification
bell to stay tuned to the latest
and greatest sauce making tips and techniques.
So it’s been 20 to 25 minutes.
You’re wondering, how do I know
whenever this is thick enough?
So really you can reduce this until it’s a
syrup if you wanted to, but you can reduce
this until it coats the back of the spoon.
At that point, you’re good to go.
You’re almost done.
You have one more step for this spicy glaze, and that’s
to get rid of all those chunks and that shrubbery.
Grab a sieve or something to strain it out with
and pour it into a glass jar or bowl.
And you’ll notice whenever this glaze starts to
cool down, it’ll become thicker and thicker.
I know what you’re thinking. This looks good.
It’s a hot and spicy glaze.
But what does it go with?
Veggies and a salad?
That’s a no brainer.
The acidity and spice pair well with a
nice, juicy, fatty steak or grilled salmon.
So that takes care of that spicy recipe.
Now I want to show you a blueberry balsamic
glaze that goes great with wild game and desserts.
Of course, you’ll be happy to
know this is a simple recipe. No prep work.
Just grab your favorite bottle of balsamic vinegar,
pop that top off, then pour one cup
or 250 ML into a saucepan.
You’re not going to be using that much liquid, so you
definitely want to use a small saucepan for this glaze.
A little bit goes a long way to really flavor a dish.
Add a quarter of a cup.
That’s 36 grams of fresh blueberries.
Make sure you wash them.
You don’t know where those blueberries have been.
Turn your burner up to medium to high heat and
add one tablespoon that’s 15 grams of dark brown sugar.
Snag a spoon, give everything a stir.
The goal here is to dissolve
that brown sugar into the liquid.
Bring everything to a boil.
Once it starts to boil, reduce the heat to low, and
then simmer for about 20 to 25 minutes until thick.
It’s been ten to twelve minutes.
You’re halfway through the cooking process.
This is what it looks like.
The blueberries, they burst, but the
liquid, it’s still not thick enough.
It’s now been 20 to 25 minutes.
Congratulations.
The glaze, it coats the back of the spoon.
The sugar and blueberries have infused
their flavor into the liquid.
There’s only one more step, which is optional.
You don’t have to do this, but
I’m going to strain out those blueberries.
You can keep them in if you like, I
like to take them out and use them as a
garnish for a salad or a main course.
So what does this blueberry balsamic glaze go with. Hmm.
You have so many options here. It goes
Great with venison, lamb, steak as well with pork.
Put it on fish, drizzle it over your salads.
Works great as a topping.
Sauce for ice cream.
Your options?
They’re endless. So that’s it.
Two great recipes.
Hope that you enjoyed them.
If you found them helpful, be
sure to hit that like, button.
Thank you for watching the sauce and gravy channel.
I’ll see you on the next recipe.
Until then, remember, keep whiskin’ y’all.