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  • Weyand's Chef

Lemon Balsamic Glaze


1/2 cup balsamic vinegar

1/2 cup crisp, light-bodied white wine

2 tablespoons fresh lemon juice

2 tablespoons packed light or dark brown sugar

1/8 teaspoon freshly ground black pepper, online casino or to taste


Combine all the ingredients in a small saucepan and bring to a boil. Cook uncovered over high heat until the mixture thickens, 3 to 4 minutes. Store covered in the refrigerator for up to 3 weeks. Warm slightly on the stove or in the microwave before using. Makes a little less than 1/2 cup. Recipe obtained from John Ash : Cooking One on One by John Ash.

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