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BALSAMIC HONEY GLAZE



Courtesy of Miss Gracie

4 cloves garlic, finely chopped

1 T chopped fresh rosemary

1/2 C J. LEBLANC 12 year old aged balsamic vinegar

3 T OURS BRUN lavender honey

2 T J. LEBLANC Huile de Noix olive oil

1 T Edmond Fallet Moutarde en Grains dijon mustard

Guerande grey salt and crushed long pepper pods



Place garlic and rosemary in a small bowl. Add vinegar, honey, olive oil, mustard, and salt and pepper to taste.

Pour glaze over baked or grilled chicken or pork tenderloin after cooking is complete. Then return meat to a 350 degree oven and roast an additional 8 to 10 minutes.Spoon glaze over meat when serving.

We tried this on roasted vegetables as well. Not much, just an ooch. We think this recipe is a winner.