Checking the ingredient list, there's no egg in sight here — just maple syrup, garlic, mint, vinegar, oil, and salt, so this glaze is naturally an easy yes for an egg free kitchen. Minced garlic gets bloomed in olive oil until fragrant, then simmered with maple syrup until it reduces into a glossy, spoon-coating glaze. Fresh mint steeps right in the warm mixture before getting strained out, leaving behind a clean, herbal note without any leafy bits. A splash of apple cider vinegar at the end brightens the whole thing and keeps the sweetness in check. Brush it over roasted vegetables, grilled meats, or salmon for a fast finishing touch that tastes like way more effort than it actually took. It's a versatile little sauce worth keeping on hand in an egg free kitchen.
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Heat the olive oil in a small saucepan over medium-low heat until shimmering. Add the minced garlic and cook, stirring frequently, until softened and fragrant but not browned, about 1 minute. Watch closely — garlic can color quickly and will turn bitter.
Pour in the maple syrup and stir to combine. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and cook, stirring occasionally, until the glaze thickens slightly and coats the back of a spoon, about 5–6 minutes.
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