Honey Vinegar Glaze

by
  3.9 – 13 reviews  • Low-Fat
My father cooked Chinese food as a hobby and passion, so there was always this shelf in the pantry filled with soy sauce, sesame oil, dried mushrooms and black vinegar. The vinegar had such a rich flavor, like acid combined with a fortified wine and some rich earthy taste I never could put into words. I just knew I loved it. Make this glaze and store it in the fridge if you want. P.S. I don’t peel ginger. I think grating with the skin on has more flavor and saves a step!
Level: Easy
Total: 10 min
Active: 10 min
Yield: 4 to 6 servings

Ingredients

  1. 1/2 cup honey
  2. 3 tablespoons black vinegar
  3. 1 tablespoon red wine vinegar
  4. 2 tablespoons freshly grated ginger

Instructions

  1. In a medium saucepan, bring the honey to a simmer. When it starts to foam and turn light brown, pour in the black and red wine vinegars. Simmer over high heat for 1 to 2 minutes so the vinegars meld with the honey and reduce slightly. Remove from the heat and stir in the ginger.
  2. Use the glaze on pork, chicken or salmon. Brush the glaze on towards the end of the cooking process or drizzle over the fully cooked meat or fish of choice.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 89
Total Fat 0 g
Saturated Fat 0 g
Carbohydrates 24 g
Dietary Fiber 0 g
Sugar 23 g
Protein 0 g
Cholesterol 0 mg
Sodium 2 mg

Reviews

Brooke Gonzalez
First time I made this recipe I used Chinese red vinegar by mistake. Have now made it with red wine vinegar – both versions are great but the original version is best. I used local clover blossom honey. Great on pork or chicken . Nice , easy tasty glaze
Nicholas Jones
I made this recipe. My opinion – it is too sweet and it is not tart enough. I tweaked the ingredients until it tasted better. I must say the sweetness did tone down once on food. I had wanted to ask a question before making this but there is no forum to do that, I don’t think. There are 50 different kinds of black vinegar made from numerous entirely different items, coming from numerous countries … so the recipe should say what to use. I substituted regular rice wine vinegar because I wanted to use it right then. I’m sure it was less deep in flavor, but basically similar.

On a different note (and I would love to send this to Food Network): I do not understand how people can be allowed to rate recipes and not be required to say at least one sentence. It makes the ratings meaningless. I also think people do not have to insult other people in their reviews – the incredibly rude Foodie15 person who called Joe L a “BRILLIANT Einstein” – that comment shouldn’t be allowed. There is no way to make a comment or ask a question if you don’t rate (another thing Food Network should fix in the site), so is giving a 5 instead of a 1 is the decent thing to do. It was clear the person hadn’t made it yet. It is far more pointless to give 5 stars or 1 star, etc. and say nothing. Then the overall ratings have no meaning.

Isaac Freeman
Obviously I have not yet tried this since I just saw it, but it sounds very interesting with lots of uses – bush over a loaf of bread in the last 10 minutes, for example.

I do find it interesting that on the show she turned off the heat before adding the vinegars whereas this version says to add the vinegars and let it simmer over the heat.

Sarah Walker
Wish we had smell-a-vision!

 

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