Balsamic Vinegar Marinade/Sauce

mmmmmm meat sauce….

Balsamic Vinegar is a fantastic item for your pantry, not only for salad dressing (mmmm oily leaves….), it works great in a reduction for savory dishes. This is another recipe that utilizes great things found (or planted) in your garden/window sill. Once mixed either use the sauce as a marinade for meats, reduce and use as a sauce over vegetables, or to baste and cook meat in.


  • Garlic- 2 large cloves minced, or two spoonfuls of the pre-minced
  • Balsamic Vinegar- 1/2 cups
  • Olive Oil- 1/4 cup
  • Nutmeg (ground)- 1 tsp
  • Ginger (ground)- 1 tsp
  • Cloves (ground)- 1 tsp
  • Fresh Rosemary- couple of sprigs


Mix all ingredients together.

Marinade: Pour over meat and let rest for 30 min – hour. Good for pork, beef, chicken, lamb… really anything that used to make a noise.

Cooking Sauce: Pour over meat and put in oven. In my picture I am using pork loin sections, and the pan of pork and sauce was cooked for about 45 minutes. The sauce will reduce and mix with the meat juices and be very delicious.

Reduction: Leave out olive oil. Bring to boil in a saucepan on the stove, then reduce and simmer until about half of the liquid has evaporated. Use a strainer to remove the flavor chunks and serve over veggies, rice/starch, or other meats. Great for spicing up leftovers. Refrigerate leftover sauce and keep using.

Note: Your whole house will smell vinegar-y whilst doing the reduction or cooking with the sauce. I like to shut bedroom doors and turn the fans on to keep air circulating. Just a warning, things will get real. But the tastiness that is left over will blow your mind.



1 thought on “Balsamic Vinegar Marinade/Sauce

  1. Pingback: The Jean-Stéphane Meal « Hayup

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