Sweet, tangy, and deeply savory all at once, this glaze builds its flavor by gently steeping sliced garlic in warm olive oil before straining it out, leaving behind just the fragrant, garlicky essence infused into the oil. Pure maple syrup and apple cider vinegar simmer down into a glossy, spoon-coating glaze, balanced with a touch of salt and finished with torn fresh basil that wilts into the warm syrup for a fragrant, herbaceous lift. It's the kind of small-batch condiment that turns roasted vegetables, grilled chicken, or a simple pork tenderloin into something special with almost no effort. The straining step is key here, giving you all the depth of garlic flavor without any pieces left behind. This one's a great addition to a low FODMAP kitchen, since the flavor-building technique lets you skip the usual whole-clove punch while still getting that rich, savory backbone. Keep a jar in the fridge and you'll find yourself drizzling it over everything from grain bowls to roasted carrots.
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Heat the olive oil in a small saucepan over medium-low heat until it shimmers. Add the sliced garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 2–3 minutes. Watch closely, as the slices can brown quickly.
Pour in the maple syrup, apple cider vinegar, and water. Stir to combine, then raise the heat to medium and bring the mixture to a gentle boil.
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