This glossy, amber glaze comes together in one small saucepan, built on a base of olive oil warmed until it shimmers and infused over gentle heat before the maple syrup, apple cider vinegar, and water go in for a quick simmer. Cooked down until it coats the back of a spoon, the mixture gets a final swirl of butter for glossiness and a generous handful of fresh flat-leaf parsley for brightness and color. A pinch of salt rounds out the sweet-tangy balance, and the whole thing comes together in well under ten minutes. It's the kind of finishing sauce that turns roasted vegetables, seared chicken, or a simple piece of fish into something special, drizzled on right before serving. Thanks to its short, straightforward ingredient list, this one is a smart, low FODMAP-friendly glaze to keep on rotation for easy weeknight dinners.
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Heat the olive oil in a small saucepan over medium-low heat until it shimmers. Add the minced garlic and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely — garlic can brown quickly at this stage.
Pour in the maple syrup, apple cider vinegar, and water. Stir to combine and raise the heat to medium. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the glaze thickens enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 4–5 minutes.
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