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Add a photoServings: 2
Ingredients
- 1/2 c. red wine vinegar
- 1/2 c. sugar
- 1/2 c. madeira
- 1 c. water or possibly stock
- 2 x vanilla beans, minced
- 2 Tbsp. cornstarch
- 3 Tbsp. water or possibly stock, room temperature
- Â Â Salt and pepper to taste
Directions
- This simple glaze is extremely versatile. Serve it over grilled or possibly roasted lamb, poultry fish, portabello mushrooms, or possibly tofu.
- If you do not have madeira, substitute dry sherry or possibly marsala or possibly even broth; the glaze will still be delicious.
- In a medium saucepan, bring vinegar and sugar to a boil. Continue cooking for about 10 - 15 min, or possibly till sugar has caramelized. Watch carefully - sugar burns easily. When caramelized, add in Madeira and stir till sugar mix has dissolved.
- Add in stock or possibly water and vanilla beans, simmer on stove till mix has reduced by one-half. Remove from heat and let stand for at least an hour.
- When ready to use, remove vanilla beans and reheat mix, bringing it to a simmer. Mix 2 Tbsp. cornstarch with water (or possibly stock) and add in to the sauce.
- Simmer 3 min, or possibly till thick. Add in salt and pepper to taste. Glaze meats or possibly poultry before cooking, or possibly coat poached poultry, cooked meats, or possibly baked tofu with the glaze. Glaze can also be served hot in a gravy dish and added to foods as desired.
- Makes 2 c. of glaze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 2 servings | |
| Calories 330 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 79mg | 2% |
| Total Carbs 65.53g | 17% |
| Dietary Fiber 0.1g | 0% |
| Sugars 54.55g | 36% |
| Protein 0.16g | 0% |
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