Balsamic-Honey Glaze

Name: Balsamic-Honey Glaze
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (160 ml)
Cuisine: Mediterranean
Ingredients: 100 ml balsamic vinegar 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.

A quick pan finish for steak and poultry.

Ratio

Balsamic 100 mlRed Wine Vinegar 15 mlHoney 45 ml

Ingredients

Balsamic100 ml balsamic vinegar
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, Red Wine Vinegar, Honey.
Add finishing notes: Thyme.
Cap the jar and shake until emulsified.

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3 kitchens · 2 stars · 2 national awards

Balsamic-Honey Glaze★ STARRED KITCHENOn the jar: BALSAMICHONE
Adobo Honey-Chardonnay★ STARRED KITCHENOn the jar: ADOBO
Rice Wine Pan SauceNATIONAL AWARD WINNEROn the jar: SHAKING BEEF
Black Garlic-Honey-Soy Glaze★ STARRED KITCHENOn the jar: BLACK

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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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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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