If you only make one recipe from my blog, let it be this sauce.
I couldn’t believe how amazing this was. As we sat down to dinner on Sunday night, Scott took a bite before I’d sat down.
High praise from the man who usually wolfs down his plate without coming up for air.
So yeah, make this. The sauce is incredibly versatile. The first night we had it over sauteed chicken thighs. Tonight I went for round two on top of mahi-mahi. I’m sure it would be amazing on a grilled steak, or on crostini with goat cheese as an appetizer. Take a note from my friend Ileana at A Little Saffron and spoon it over baked feta. Plus, it was so easy to make — the heat of the stove does all the work for you.
I am so glad I still have about 5 pounds of blueberries. Who needs pie when you can make this sauce?
Though this would probably be delicious on top of pound cake and ice cream, too.
Blueberry-Balsamic Glaze with RosemaryDriscoll’s. Yield: About 2 cups sauce. Time: 20 minutes
- 1 small onion or 2 shallots, sliced as thin as you can manage
- 1 tsp olive oil
- 2 cups blueberries
- 1/3 cup balsamic vinegar
- 1/4 cup maple syrup
- 2 tbsp Dijon or whole-grain mustard
- 2 tbsp chopped fresh rosemary (or 1 tbsp dried)
- Salt and pepper to taste
- Saute the onion in the oil over med-low heat, until they just start to brown around the edges.
- Add the blueberries and stir to coat them with the oil in the pan. After a minute or two, add remaining ingredients; stir to combine.
- Let sauce simmer and reduce over low heat for at least 15 minutes, longer if you’d like. Serve over just about any meat or on crostini or whatever else strikes your fancy. Or just eat it straight from the pan with a spoon — no judgment.