Tangy Balsamic Glaze: Sous Vide Freezer Prep
Create a tangy and sweet sauce bursting with flavor using reduced balsamic vinegar, garlic, and herbs. This low-calorie glaze is perfect for adding a delightful kick to your favorite dishes. Prepare ahead using a Joule sous vide for convenient freezer storage and quick, effortless meals.
ingredients
- 1 cup balsamic vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon honey
- ¼ teaspoon salt
- ½ teaspoon black pepper
steps
- 1.
Preheat the water bath of your Joule sous vide to 140°F (60°C).
- 2.
In a small bowl, mix together the minced garlic, thyme leaves, rosemary, honey, salt, and black pepper.
- 3.
Transfer the mixture into a vacuum seal bag. Add the balsamic vinegar and seal it using a vacuum sealer or the water displacement method.
- 4.
Submerge the bag completely in the preheated water bath and cook for 3 hours.
- 5.
Once cooked, carefully remove the bag from the water bath and let it cool to room temperature.
- 6.
Pour the contents of the bag into a blender or food processor and blend until smooth.
- 7.
Transfer the glaze into an airtight container or ice cube tray if you prefer portioned servings.
- 8.
Freeze the glaze for future use. When needed, thaw and enjoy this tangy balsamic glaze over grilled meats, roasted vegetables, or fresh salads.
