Marinades, sauces and dressings: balsamic vinegar complements more than you can imagine
“The keynote to happiness within the four walls that make up any home is simple, wholesome food, well cooked and attractively served.” –Louis P. De Gouy
Balsamic vinegar has an almost otherworldly flavor that enhances just about any food it touches. You can see a visible change in the face of someone who is trying Italian balsamic for the first time. His face changes with wonder and delight.
Cost and Quality
The cost of balsamic vinegar is tempered by the fact that a little goes a long way. Typical recipes use little more than ¼ cup of balsamic vinegar, so the cost of the bottle is usually offset by the product’s long-term utility and good taste.
cooking tips
You might be interested to know that balsamic vinegar is used for much more than just an ingredient in salad dressings. For example, many will no longer eat fresh strawberries if they can’t apply a bit of aged balsamic vinegar.
If you’re a fan of fresh vegetables, you should know that balsamic vinegar can be a perfect marinade for grilled vegetables like bell peppers and eggplant. That same marinade can be used to grill fish and chicken. Red meats can also get a complementary flavor by using an Italian balsamic such as Villa Bellentani.
When cooking with balsamic vinegar, it’s important to note that it may be best to apply the vinegar after the dish is fully cooked. Adding balsamic vinegar to your favorite dishes will actually enhance the flavor, but the heat mellows the flavor and is best applied after cooking has finished.
When used in a balsamic vinaigrette, the blend of this famous Italian vinegar and extra virgin olive oil results in an amazing accent for fresh seafood, as well as asparagus and artichokes.
There are even signature ice creams that use balsamic vinegar to create a unique dessert. A small amount of thick balsamic vinegar drizzled over vanilla ice cream is a popular dessert in Europe.
supply is shorter than demand
It may surprise you to learn that only 3,000 gallons of Aceto Balsamico Tradizionale balsamic vinegar are released to the public each year. This has given rise to a new group of modestly priced balsamic vinegars that vary widely in price. In general, the price reduction can be attributed to limited aging. It is this type of balsamic vinegar that may be best suited for marinades, sauces, and dressings.
Beware of very inexpensive varieties due to the fact that they are often made with caramelized brown sugar (to add color and sweetness) and regular vinegar. They can also include condoms to which many are allergic.
Balsamic Vinaigrette Made Easy
If you would like a homemade bottle of balsamic vinaigrette, the instructions are as follows:
One part balsamic vinegar
Four or five parts of olive oil
Season and season to taste
One teaspoon of mustard (Dijon is often preferred) per half cup of dressing
additional ingredients
The following should be used only when desired.
Chives and sage, or other favorite complementary herbs
Finely chopped ginger root shallot
(Note that garlic is considered by many to be incompatible with balsamic vinegar.)