Food-friendly balsamic vinegar is a rich, dark brown, sweet-sour vinegar made from fermented wine grapes barrel-aged for many years.
Cooking with Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some Italians even toss back balsamic vinegar as a tonic, sometimes mixed with a bit of water.
- VIDEO: Braised Balsamic Chicken
- Lamb Chops with Balsamic Reduction
- Mediterranean Salmon
- Chicken Breasts with Balsamic Vinegar and Garlic
Rich, Sweet Balsamic Vinegar
Try balsamic vinegar with figs, strawberries, peaches, and Parmigiano Reggiano cheese.
- Strawberries with Balsamic Vinegar
- VIDEO: Easy Balsamic Black Butter Sauce
- Grilled Peaches
- Strawberry and Feta Salad
- Poached Figs with Honey Cream
- Fig and Olive Tapenade
Best of the Balsamic
Traditional balsamic vinegar comes from fermented trebbiano grapes often aged for decades in a series of small barrels. Over time, the vinegar becomes increasingly concentrated into a complex-tasting syrup.
The best balsamic vinegar is Aceto Balsamico Tradizionale di Modena. Its honeyed flavor is one of a kind, but it can be expensive. Good thing a little bit goes a long way! For something less pricey, look for balsamic vinegars labeled simply Balsamico di Modena (without the “tradizionale”) or coming from the Reggio-Emilia region of Italy. And keep an eye out for good domestic brands, too.
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- Grilled Vegetables in Balsamic Tomato Sauce with Couscous
- Merlot Dipping Sauce
- Balsamic Roasted Carrots
- Balsamic Mushrooms
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