Aged balsamic vinegar is hard to find but worth the search! It has a fruitier, richer flavor and is a little thicker than your average balsamic vinegar. The older the better. My favorite is 18 years old.
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¼ cup brown sugar
½ cup whiskey
¼ cup olive oil
⅛ cup aged balsamic vinegar
1 teaspoon garlic powder(or 1 tablespoon of garlic, chopped)
1½ teaspoons thyme(dried)
½ teaspoon sage(dried)
salt and pepper, to taste
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Mix all ingredients. Make sure sugar and salt are dissolved. Use with poultry, beef, venison, and pork.
You can use fresh or dried herbs; adjust amounts. You can also experiment with herb combinations.