This glossy glaze starts with thin slices of garlic bloomed in olive oil until fragrant, then gets simmered down with pure maple syrup and apple cider vinegar until it turns thick and syrupy enough to coat the back of a spoon. Torn basil goes in right at the end, wilting into the warm syrup so its fresh, herbaceous notes come through without turning bitter or flat. The result is a glossy, pourable glaze with a sweet-tangy backbone and just enough garlic bite to make it interesting on roasted vegetables, grilled chicken, or a simple bowl of grain. Every ingredient here — the oil, garlic, maple, vinegar, and basil — keeps this one naturally easy to work into a soy free kitchen with zero guesswork on your end. It's a quick, five-ingredient sauce that punches well above its short ingredient list, and it comes together in under fifteen minutes from start to finish.
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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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