Inspired by an Italian Classic, this glaze is a great way to brighten the flavor with sweetness and tartness. Very simple four ingredients in perfect ratio to deliver well developed flavor!
Chef Tai’s Balsamic Glaze Try straight out of bottle on these dishes!
Glaze over Grilled Salmon
Glaze over Grilled Chicken with Crispy Skin On.
Caprese Salad with Tomato, Basil, and Fresh Mozzarella Cheese
Drizzle over Grilled Steak Kabobs
Drizzle over Grilled Vegetable
Drizzle over Pizza as a finishing sauce
Balsamic Gelee ½ stick Shiro Kanten (Agar-Agar) 1 ¼ cup water 1/8 cup sugar 1/8 cup Chef Tai’s Balsamic Red Wine Glaze
Soak Kanten in water for 30 minutes. Then boil until Kanten melts. Then add sugar and balsamic glaze and cook from 10 to 15 minutes in medium flame. Remove from flame and cool in a flat pan until kanten hardens.
2 cup tomato paste 2 cups water 1 cup sugar 1 onion, chopped 1 stalk celery, finely chopped 2 cup Chef Tai’s Balsamic Red Wine Glaze pinch cloves pinch cinnamon pinch basil, chopped pinch freshly groundblack pepper 3 tbsp. honey
Mix first 6 ingredients in blender until smoothly pureed. Place in large stainless steel saucepan on stove. Add remaining ingredients to saucepan. Simmer over low heat until reduced by half, stirring occasionally to prevent sticking. Push the mixture through a fine sieve to render smooth ketchup. 4Let cool. Refrigerate in sealed containers.
Balsamic Red Wine Ice cream sauce with EVO and Salt
1 cup of Chef Tai’s Balsamic Red Wine Glaze ½ cup of honey Pinch of salt to season Drizzle of Extra Virgin Olive Oil 1 Pint of Vanilla Ice Cream
Warm up Balsamic Red Wine Glaze in a Stainless Steel Pot or Pyrex Bowl. Add Honey and mix well until fully incorporated. Let the mixture cool down completely to room temperature. Place a Scoop of Vanilla Ice Cream and drizzle this delicious sauce over the ice cream and finish with EVO oil and pinch of large flake salt to give a nice contrast.
Balsamic Red Wine Steak Sauce
2 Oz. Chef Tai’s Balsamic Red Wine Glze 2 tbsp of butter
Salt and Pepper to taste
Melt the butter on low heat to incorporate butter into the sauce. Once incorporated, set aside to cool down to luke warm temperature. Add salt and pepper if you would like. It is a great sauce to pair with your favorite grilled steak or pork chop!