We are so excited about Easter here at The Gruene Olive! This weekend our chef Alan will be making chipotle deviled eggs, black truffle mac & cheese just to name a few... We will, of course, feature a sangria flavored with one of our balsamics, in addition we will have a flavored tea inspired by our newest flavor "lemongrass mint" white balsamic. Lastly, we have come up with an AWESOME glaze for the main course, for those of you severing an Easter ham:)
Reduction Recipe: Add the following ingredients to sauce pan at low to medium heat, avoid boiling temperature.
The Gruene Olive's Maple Balsamic 1/2 cup Dijon Mustard 1 tbsp Honey 3 tbsp Brown Sugar 1/3 cup Water or white wine 1/4 cup You can add more or less of these ingredients to taste and desired thickness. Enjoy!!!
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