citrus-balsamic glaze
Makes a little less than cup
/i cup balsamic vinegar
h cup dry white wine
2 Tbs. fresh lemon juice
2 Tbs. brown sugar
Freshly ground black pepper to taste
Add all ingredients to a small saucepan and bring to a
boil. Cook over high heat until mixture thickens, about
3-4 minutes. Store covered in the refrigerator for up to
3 weeks. Warm slightly before using. This versatile glaze
can be made well ahead of time and served with grilled
or seared fish or meat.