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
- marinades
- 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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