Vanilla Glaze for Meats
In a medium saucepan, bring to a boil:
1/2 c red wine vinegar
1/2 c sugar
Cook over low heat for about 10 - 15 minutes, until the sugar has carmelized. Stir and watch carefully as sugar burns easily. Add:
1/2 c madeira
and stir until the sugar dissolves.
1 c water
2 vanilla beans, chopped
Simmer until the mixture has reduced by one-half. remove from heat and let stand for at least an hour. When ready to use, remove vanilla beans and reheat mixture to a simmer. Mix:
2 T cornstarch
3 T water
and stir it into the sauce. Simmer three minutes to thicken. Season with:
salt and pepper, to taste
Use as a glaze or serve in a gravy dish.
Notes & Variations:
  1. This recipe comes from Patricia Rain, the Vanilla Queen. It can be used as a glaze on meat, fish, poultry, tofu, portobello mushrooms.
  2. Substitute dry sherry or marsala if you don't have madeira.
  3. You can use stock instead of water, for extra flavor.