Lemon-Balsamic Glaze

Preparation info

  • Difficulty


  • makes a little less than

    ½ cup

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About


  • ½ cup balsamic vinegar
  • ½ cup crisp, light-bodied white wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons packed light or dark brown sugar
  • teaspoon freshly ground black pepper, 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.