What is Balsamic Glaze?
Balsamic Glaze is a commercially produced balsamic reduction. A balsamic reduction is a process of heating balsamic vinegar until the moisture evaporates, thus reducing it so that it has a more sweet and syrupy consistency. The thickness of the reduction is a direct result of how much moisture is in the balsamic vinegar (the younger it is, the more moisture it contains) and how much time you spend reducing it. The process is quite time consuming taking many hours of reduction to achieve the texture and flavor of a glaze. Ready-made balsamic glaze is a much quicker and easier way to use this reduced syrup. There are many types of infused glazes used for anything from salad dressing to dessert.
Different Infused Balsamic Glazes.
Usually used as a marinade, Balsamic Glaze has many different applications. Most of the flavors work very well for salad dressing. Apply 2 tbsp of glaze to 4 tbsp of EVOO with salt pepper and garlic, then whisk. This will create many different excellent salad dressings, that are both easy to make, and very inexpensive. The dessert glazes such as Blaze Strawberry Balsamic Glaze and Dicosimo’s Frutti di Bosco Balsamic Glaze can be drizzled over strawberries and/or ice cream. Note, that if you add the fruit glaze, the less moisture the fruit has, the better. Berries tend to work the best, though pears are very good (even though they tend to be very juicy.) On the other hand, the most common use by gourmet chef’s is paring with meat. Balsamic vinegar tends to have too much moisture to use as a marinade (it also becomes very expensive.) A chicken glazed with Blaze Truffle Glaze will make your homemade meal taste more like what you would find in many high-end Italian restaurants. For red meat, Garlic and Rosemary is a great choice. For fish, a white balsamic reduction with sun dried tomato is perfect. You really can find a glaze for all occasions.