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