The ingredient ratio for this recipe is more like a finishing sauce than a how-to make the aforementioned title of this post. It combines the sweet, tart taste of balsamic vinegar with the smooth, silky sweetness of honey. It could be used on grilled pork or lamb chops, as well as some types of white-fleshed fish like cod or tilapia.
Makes 1 serving.
Ingredients
2 tbsp balsamic vinegar
1 tbsp olive oil
2 tsp raw honey
2 tsp fresh rosemary leaves, chopped
1 garlic clove
fresh black pepper, to taste
Himalayan pink salt (or sea salt), to taste
Directions
In a small food prep (1.5 c or 3 c), combine balsamic vinegar, olive oil, rosemary, garlic, honey, and freshly ground black pepper and sea salt. Spoon over cooked meat.
If you're concerned about the honey lingering on the bottom of the food prep container and having to spatula it out, you could also whisk these ingredients together in a small bowl. You'll have to mince the garlic first though.
Giadia's original recipe calls for eight grilled lamb chops (serves 6-8 people) and has the following ingredient ratio:
1/3 c. balsamic vinegar
1 garlic clove, peeled
2 tbsp honey
3/4 c vegetable or canola oil
The chops are drizzled with 2 tbsp olive oil and sprinkled with 1/2 tbsp fresh rosemary, then grilled for 2-3 minutes on each side.
This recipe ratio is adapted from the book Giadia at Home by Giada De Laurentiis.
