Dairy & Gluten Free Balsamic Glaze, Herb Mayo & Sweet Chilli Sauce

serves / makes 4
20 prep time
20 mins cooking time

Description

Sometimes you find dairy and gluten hidden the most obscure items. I thought it would be beneficial to add some recipes for safe, homemade condiments. These can be made up and stored in the fridge for up to two weeks.

Ingredients

For the Balsamic Glaze:

  • 250ml Balsamic Vinegar
  • 50g Brown Sugar

For the Herb Mayo:

  • 225ml Olive oil
  • 1 Egg yolk
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Water
  • 1 Teaspoon Garlic, minced
  • 1 Teaspoon Parsley

For the Sweet Chilli Sauce:

  • 60g caster sugar
  • 4 tablespoons water
  • 2 teaspoons garlic, minced
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • Small pinch of chilli flakes
  • 1 lime, juiced
  • 2 tablespoons gluten free soy sauce

Method

For the Balsamic Glaze:

  • Place the balsamic vinegar and sugar in a small saucepan over a medium heat
  • Stir until the sugar is dissolved
  • Bring to the boil and then reduce the heat until it is bubbling gently
  • Cook for 20 minutes until reduced by about half and is thick and sticky

For the Herb Mayo:

  • Whisk together the egg yolk, lemon juice and water
  • While whisking continually, drizzle in the olive oil
  • Season to taste
  • Add in the garlic and parsley then mix well

For the Sweet Chilli Sauce:

  • Place the caster sugar and water into a small saucepan over a medium heat
  • Over a medium heat, stir until the sugar is dissolved
  • Bring to the boil for about 5 minutes until thickened
  • In a small bowl, mix the garlic, ginger, cayenne pepper, chilli flakes, lime juice and soy sauce into a paste
  • Add the paste into the sugar syrup and boil for another 1-2 minutes
  • Remove from the heat and allow to cool

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