• Chrissie Dunham

HONEY BALSAMIC GLAZE – A LAURA HOWELL SPECIAL

Updated: Aug 11, 2019



I have a recipe, handed down to me from my mother, for a balsamic glaze that we often use on grilled chicken. You can also use it on my husband’s favorite – a refreshing Caprese salad with grape tomatoes, burrata mozzarella cheese, olive oil and basil.


I unashamedly want to drink the stuff! It is so buttery, sweet, and delicious. I imagine it like a velvet dress for a fancy holiday party – not much to it, but definitely makes a statement.

I have to admit though, that I rarely make this sauce because I don’t like the process. You see, I’m not really a “seasoned” cook. I have a few go-to recipes, but I’m impatient and I absolutely hate the mess you make from cooking. I’m all about instant gratification. If it smells good now, I want to eat it now. I mean, I love licking the cake batter spoon, but I don’t want a slice… well, a glob… of batter. No, I want a slice of triple layered chocolate cake with cream cheese frosting. It’s all about the process, because the process is what makes it so good. I have to let that delicious batter sit in the over for 25 minutes, take it out and let it cool. Then I have to make the frosting and let it set. Then stacking and frosting, and, well, you get the idea. We have to trust the process to get the end result that we want.


I’m learning that’s the way it is with life. The Lord is “cooking up” incredible things with our obedience and faithfulness. But we have to trust Him. We have to trust His process. The result will be something that’s far better than we can imagine because as the Psalmist says, “Oh, taste and see that the Lord is good! Blessed is the man who takes refuge in Him! Oh, fear the Lord, you His saints, for those who fear Him have no lack!” (Psalm 34:8-9)


So, follow the easy, yet time consuming process below for this delicious sauce!


Ingredients:

1 cup balsamic vinegar

1 tablespoon honey

2 tablespoons butter

Simmer balsamic vinegar until it has reduced by 2/3rds. Add honey, stirring until thoroughly mixed. Then add butter, 1 tablespoon at a time, and mix until dissolved and velvety before adding the next tablespoon of butter.


Try it drizzled on chicken, steak, pork and salads. I hope you enjoy! - Laura Howell


*Photo by Markus Spiske

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