Mandarano Balsamic Glaze and Sauce - How to Use

Balsamic Glaze and Sauce  Drizzled over fish - Mandarano Mandarano Balsamic Glaze and Sauce Drizzle Mandarano Balsamic Glaze & Sauce - Beautifully Garnish the plate 

 Our Balsamic Reduction is the Perfect Complement to Almost Any Food!

Use as a Glaze, Sauce, Marinade or Garnish

THE POSSIBILITIES ARE ENDLESS!

Glaze: Add a zig-zag or drizzle to finish off right before serving. The flavor and aroma are best at room temperature. (However, the thickness and character are maintained during baking and broiling. A caramelized-glaze can be achieved by heating a small amount of sauce at moderate heat in a non-stick sauce pan.) 

Sauce/Dressings: Use as a savory base or add as a flavor enhancement to other sauces and dressings — white/ red, sweet/ sour, hot/cold — your imagination is the only limit. When hot liquids are added, the sauce will liquefy and mix with other flavors. Add a small amount (1 or 2 tbs.) of Mandarano to the Balsamic Vinegar you are using for a volume recipe or dressing (ie: 1/4 cup) — it will add extra pizzazz and consistency. Use it in place of mayonnaise and add it to mustards and jellies. 

Marinade: The natural tenderizing properties of the Balsamic vinegar and the rich condensed flavor make it a perfect choice to use alone or as a base into which other flavors are added.
 
Garnish: A few drops, a drizzle, a zig-zag or a complex artistic design, its thick consistency and rich color will enhance hors d'oeuvres, entrees and dessert. A few drops or simple design on your serving platters is also a nice touch.

Balsamic Steak - Mandarano Balsamic Glaze & SauceBalsamic Strawberries - Mandarano Balsamic Glaze & Sauce

A few suggestions from an endless list of possibilities....

Any vegetable: Roasted, fresh or in a salad. Add a few drops to your favorite Extra Virgin Olive Oil or other dipping sauces. 

Potatoes: Steamed, baked, fried, hash browns or mashed. A little of this and you'll never pick up the Ketchup bottle again. (Incredible on sweet potatoes!) 

Eggs:  A zig-zag over the top of an omelet or scrambled eggs.

Cheese: A zig-zag over a tart or smooth cheese. 

Pasta & Rice:  Mix in small amount or just drizzle over the top. 

Meats & Chicken:  Drizzle right before serving and/or use in a marinade sauce
 
Salmon: Add a drizzle before serving.
 
Hors d'oeuvres: Add flare and flavor with a few drops or elaborate design.
 
Fruit:  Pears, apples, strawberries... a few drops create a surprise taste treat.  Fabulous on grilled pineapple!

Ice cream: Especially vanilla... a few drops over the top.  Wow!

Chocolate: Add a few drops to your rich chocolates or a zigzag across your chocolate decadence of choice. (It's also great with peanut butter).
Mandarano Balsamic Glaze & Sauce  turns the ordinary into extraordinary – effortlessly!