Eosinophilic Esophagitis Friendly Garlic Mint Maple Glaze
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Learn more →Ingredients
4 servings
- ½ cup pure maple syrup
- 2 cloves garlic, minced
- ¼ cup fresh mint leaves, loosely packed
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- ¼ tsp fine sea salt
Instructions
- 1
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.
- 2
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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