Balsamic Vinegar

Balsamic vinegar provides a complex mix of acidity and sweetness.

Flavor

How to use it

Caprese Drizzle. Balsamic's acidity and sweetness complement mozzarella.

Rich Reduction. Evaporate to concentrate flavors for a meat glaze.

Common mistakes

• Too much acetic acid throws off the flavor balance.
• Overheating brings out bitter caramelization.

What goes with balsamic vinegar

• Strawberry. Balsamic vinegar's acidity highlights strawberry's sweetness.
• Peach. Balsamic vinegar's acidity intensifies peach sweetness.
• Basil. Basil's clove-like notes lift balsamic's sweet depth in tomato salads.
• Beet. Balsamic's sweet acid brightens beet's earthy, sugary flesh.
• Mushroom. Balsamic's sweetness and acid brighten mushroom's earthy umami when deglazing.
• Parmesan. Aged parmesan's salt and glutamate meet balsamic's sweet-sour concentration.
• Onion. Balsamic's sweetness and acidity tame onion's bite.
• Olive oil. Olive oil mutes balsamic vinegar’s sharp acidity.

Try tonight

• Balsamic glazed chicken
• Caprese salad
• Strawberries with balsamic reduction

Storage

Store in a cool, dark place to maintain its depth of flavor.