5 minutes
A rich and vibrant glaze made with balsamic vinegar, fresh orange juice, minced shallot or yellow onion, and fresh rosemary.
0.25 fluid ounces
Fresh Orange Juice
0.25 fluid ounces
teaspoons
0.25 inches
Unsalted Butter, very cold, in one large piece
tablespoons
to taste
1. Combine and Simmer Ingredients
Start by combining the balsamic vinegar, fresh orange juice, minced shallot, and the rosemary sprig in a small saucepan. Place the saucepan over medium heat, and bring the mixture to a simmer. Allow it to cook for about 3 to 5 minutes, stirring occasionally with a heat-resistant rubber spatula. You'll know it's ready when the liquid has reduced to approximately 3 tablespoons.
2. Incorporate Butter
Once the liquid has reduced, take your very cold unsalted butter and add it to the saucepan. Using a whisk, fork, or wooden spoon, stir the butter into the reduced liquid until it has fully melted and the sauce has a glossy finish. If the sauce needs a bit more body, you can add an additional 0.5 tablespoon of cold butter.
3. Season with Salt
Finally, season the glaze with kosher salt to taste. Give it a quick stir to ensure the salt is evenly distributed. Your Balsamic Orange-Rosemary Glaze is now ready to elevate your dish with its rich and vibrant flavors.
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