- Yields: About 1 cup
- Serves: 8
- Ingredient Notes: Vegetarian, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 50 cal
- 0g fat (0g sat)
- 0mg chol
- 200mg sodium
- 11g carb
- 0g fiber
- 0g protein
Ingredients
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh herbs (rosemary, thyme, oregano, etc.)
- Salt and pepper, to taste
Directions
Combine all ingredients in a small saucepan; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. Cool and store in the refrigerator up to 10 days.
To use this glaze on:
Pork chops, chicken breasts, salmon fillets and tofu: Preheat oven to 350° F. Sear protein on both sides in a skillet over medium-high heat with a little oil, until golden brown. Transfer to a baking dish and pour glaze over protein to coat. Roast until desired doneness is reached (140° F for pork, 165° F for chicken, 135° F for salmon). To serve, place protein on a platter and top with glaze.
Winter squash: Add 2 tablespoons melted butter to glaze mixture. Preheat oven to 425° F. Halve squash and remove seeds; arrange in a shallow baking dish. Coat squash with glaze and roast until golden and tender, 30 to 45 minutes, depending on the size of the squash.
Fruit (pears, figs, peaches, etc.): Leave out mustard and garlic and add a pinch of spice (think cinnamon, cardamom or clove). Preheat oven to 400° F. Wash, halve and core fruit, if necessary, and place in a baking dish. Coat with glaze and bake until fork-tender.
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