Balsamic vinegar
A dark, syrupy Italian vinegar with a sweet-tart depth from aging in wood barrels. Cheaper bottles are thinner and sharper; reduce them on the stove to concentrate sweetness and body if a recipe wants a glaze.
Used for
- dressings
- marinate
- glazes
- roasted vegetables
In the kitchen
- whisk into dressings
- reduce on the stove for a glaze
- drizzle to finish a dish
Picking it at the store
- Price roughly tracks age and quality — a cheap bottle works fine for dressings, but a glaze benefits from a mid-range one
- 'Balsamic glaze' sold pre-made is just reduced balsamic with sugar added — easy to make yourself by simmering a cheap bottle down by half
Related terms
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