This super-easy, two ingredient glaze is wonderful with roast chicken, pork loin or a firm fish such as swordfish. I first made this recipe for my Roasted Chicken recipe, but use it on many different dishes. This very flavorful glaze will keep refrigerated for up to a week.
About Balsamic Vinegar
Do yourself a favor and get a decent balsamic vinegar for your house. I collect balsamic vinegars, and have a wide variety. Some are expensive, some are not. I use the middle of the road ones most often. A balsamic vinegar doesn’t have to be an expensive 15 year old for this recipe, but you don’t want the bargain bin one either.