Ingredients:
1 cup vegetable broth
¾ cup extra-virgin olive oil
¾ cup balsamic vinegar
6 tablespoons honey
3 teaspoons Dijon mustard
3 teaspoons mayonnaise
3 teaspoon lemon juice
Kosher salt and freshly ground black pepper
For the glaze:
In a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper.
Cook over low heat until the glaze is reduced by half. Sorry, I cannot say how long this took to reduce, all I know it took quite some time, but it’s because I made the original recipe x 3 (the above = 3 times the original recipe), but well worth the time.
Serve over the vegetables or as a dipping sauce.
Original source: http://www.foodnetwork.com/ but modified and adapted by Esme Slabbert’s kitchen
Glad you like it, we love it. Let me know what you think when made.
Thanks for sharing sounds great gonna try it