1. Add 1 cup vegetable broth, 3/4 cup extra-virgin olive oil, 3/4 cup balsamic vinegar, 6 tbsp honey, 3 tsp Dijon mustard, and 3 tsp lemon juice to a small saucepan.
2. Season with a pinch of salt and black pepper.
3. Set the saucepan over low heat and let the mixture simmer slowly.
4. Stir every few minutes so the honey doesn’t stick.
5. Cook for 30 to 35 minutes, or until the glaze reduces by about half and looks shiny and slightly thickened. It should coat the back of a spoon without feeling heavy.
6. Take the pan off the heat and let it cool for 2 to 3 minutes, then whisk in 3 tsp mayonnaise until smooth. This step finishes the glaze and gives it a soft, velvety texture instead of an oily split.
7. Taste and adjust with more salt, pepper, or a tiny splash of lemon juice if needed.
8. Spoon the warm glaze over roasted or grilled vegetables and serve right away, or cool completely and store for later.

Note:

1. Do not be tempted to overcook, as it will be way too thick.  It should still be syrupy once cold.