Balsamic-Honey Glaze

Name: Balsamic-Honey Glaze
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (160 ml)
Cuisine: Mediterranean
Ingredients: about 6 Tbsp (100 ml) Balsamic; 1 tbsp red wine vinegar (15 ml) Red Wine Vinegar; 3 tbsp clear honey (45 ml) Honey; 2 fresh thyme sprigs Thyme

Independent adaptation of a publicly published Jason Atherton recipe. Not affiliated with, sponsored by, or endorsed by Jason Atherton.

GLAZE · QUAIL, CHICKEN OR ROASTED POULTRY

In the published recipe, this is the glaze for quail Waldorf salad.

Atherton's balsamic-honey glaze for quail.

On the jar

BALSAMICHONE

Method: shake
Yield: about ¾ cup
Ingredients: 4
Jar batch: 1.6× recipe

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Ratio

BALSAMIC 100 mlHONEY 45 mlRED WINE VIN 15 ml

Ingredients

Balsamicabout 6 Tbsp (100 ml)
Red Wine Vinegar1 tbsp red wine vinegar (15 ml)
Honey3 tbsp clear honey (45 ml)
Thyme2 fresh thyme sprigs

Method

Pour to the lines in order (bottom → top): BALSAMIC, HONEY, RED WINE VIN.
Season to finish: THYME (to taste).
Cap the jar and shake until emulsified.

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4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

3 kitchens · 2 stars · 2 national awards

Balsamic-Honey Glaze★ STARRED KITCHENOn the jar: BALSAMICHONE
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Provenance

Jason Atherton — published sauce recipes in the PantryFlex catalog. Michelin 1* (Pollen Street Social, historical).

Originally published as Balsamic–Honey Glaze.

Adapted from a Jason Atherton recipe (Jason Atherton / BBC Good Food (Honey-Glazed Quail Waldorf Salad)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.6× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Jason Atherton / BBC Good Food (Honey-Glazed Quail Waldorf Salad) (published as “Balsamic–Honey Glaze”). Full citation lives in Provenance.

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