This glossy glaze starts with minced garlic bloomed in olive oil until fragrant, then simmered with pure maple syrup and a bright hit of apple cider vinegar until it reduces into something thick and spoon-coating. A finish of fresh flat-leaf parsley and a pinch of salt gives it that fresh, herby lift right before serving. It's the kind of simple pan sauce that clings beautifully to roasted vegetables, chicken, or fish, turning a plain weeknight protein into something worth plating up. The whole thing comes together in one small saucepan in under ten minutes, which makes it an easy staple to keep on rotation. It's a great option for a Paleo kitchen, delivering real depth of flavor from just a handful of clean, straightforward ingredients.
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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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