Balsamic Rosemary Marinade And Glaze Recipe

Ingredients

1/2 cup Extra Virgin Olive Oil

1/2 cup Balsamic Vinegar

1/4 cup Soy Sauce

1/4 cup Worcestershire Sauce

2 tablespoons Lemon Juice

3/4 cup Brown Sugar

2 teaspoons Dried Crushed Rosemary

2 tablespoons Honey Dijon

2 teaspoons Salt

1 teaspoon Ground Black Pepper

2 teaspoons Garlic Powder

1 tablespoon Cornstarch

Combine all ingredients except cornstarch in a bowl and whisk until combined.

Reserve one cup. Add the remaining marinade to protein and allow to sit up to 24 hours before cooking.

Add reserved marinade to a sauce pan and bring to a boil. Allow to simmer for 10 minutes and add cornstarch slurry to thicken.

Allow thickened marinade to cool and use as a glaze for the protein or as a dipping sauce.