Balsamic Vinaigrette Dressing Recipe - Savory Nothings (2024)

FAQs

What's the difference between balsamic vinaigrette and balsamic vinaigrette dressing? ›

Balsamic vinegar is pure vinegar. Balsamic vinegar is dark brown in color and has a very robust, slightly sweet flavor. Balsamic vinaigrette is a mixture made with balsamic vinegar, olive oil, sugar, salt and/or other spices. It is typically used as a salad dressing but has other uses in the kitchen as well.

BALSAMIC DRESSING

Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.

If your dressing is too sweet, add something savory. Salt, of course, will work, but if you want something a little more interesting, opt for anchovies, capers, soy sauce, or miso, instead. Just make sure you're matching your salty component with the flavor profile of your dish.

Ingredients: water, soybean oil, balsamic vinegar (wine vinegar, cookedgrape must, concentrated grape juice, caramel colour, sulphites),balsamic vinegar reduction (wine vinegar, concentrated grape must,caramel colour, natural flavour, sulphites), sugar, extra virgin oliveoil, salt, herbs and spice, garlic, citric acid, ...

It must also be said that among the best combinations with balsamic vinegar are those with fruit: not only with strawberries (a classic combination), but also with peaches and berries. These pairings offer a mix of sweetness and acidity that satisfies even the most discerning palates.

Colavita Balsamic Vinegar of Modena

This bargain find is readily available in most stores and is great for adding a touch of acidity to a hearty tomato sandwich or a veggie-packed salad.

Balsamic vinegar contains beneficial antioxidants, no fat, and very few calories. (You can read more about its health benefits here.) It packs a lot of flavor into a small amount, so it goes a long way on salads.

Restaurant chefs use white balsamic vinegar not only for its milder flavor, but also because it won't turn a salad dressing or sauce brown the way the regular stuff will.

Fini Balsamic Vinegar

One of Garten's most popular recipes that feature balsamic vinegar is her Panna Cotta with Balsamic Strawberries. And when it comes time to coat the strawberries with balsamic vinegar, sugar and pepper, be sure to use Garten's favorite Fini Balsamic Vinegar. Photo : Amazon.

What do Italians put balsamic vinegar on? ›

Versatility. Balsamic vinegar belongs to the local culinary tradition. Families from Modena use the less aged one daily on meat or vegetables, in salads, or on ice cream, for example.

The Oils. Generally speaking, any oils labeled "vegetable oil" or "salad oil" are fine for making a basic vinaigrette. You could also use any light, neutral-flavored oil like safflower, canola, or soybean oil. One of the most common variations is to substitute olive oil for salad oil.

The French have decided that the perfect ratio for a vinaigrette is 3 parts oil to 1 part vinegar. For my personal taste, that's a little too oily — but it's totally up to you.

A really high-quality olive oil, or even a nut oil like walnut or hazelnut, takes everything to a fresh fabulous place. The second thing I sometimes do to bottled vinaigrettes is add some freshness. This might be some chopped fresh herbs, a minced fresh shallot or clove of garlic, or some grated citrus zest.

Organic Vegetable Oil (Organic Canola Oil, Organic Extra Virgin Olive Oil), Organic Balsamic Vinegar (Organic Wine Vinegar, Organic Concentrated Grape Must), Water, Organic Distilled Vinegar, Organic Cane Sugar, Sea Salt, Less than 2% of: Organic Garlic Puree, Organic Red Bell Pepper (Dried), Organic Onion (Dried), ...

Balsamic vinegar – It fills the dressing with bold, sweet, and tangy flavor. Extra-virgin olive oil – It gives the dressing body and richness. Dijon mustard – For extra tang. Honey or maple syrup – It mellows the acidity of the mustard and balsamic.

Balsamic Vinegar pairs well with hard aged cheeses such as Parmigiano Reggiano, Pecorino Romano or aged Goudas. Drizzle Balsamic Vinegar over cheese or dip a piece of cheese in a small bowl of Balsamic Vinegar for the best balance of flavors.

If, on the other hand, you want a dessert that doesn't require too much preparation, simply get some strawberries, peaches or figs and combine the pieces of fruit with a few drops of balsamic vinegar. After just a few minutes, you're done!

Types of Balsamic Vinegar

Balsamic vinegars can vary widely in taste and consistency but typically fall into one of three categories: traditional balsamic vinegar, balsamic vinegar of Modena IGP, and commercial balsamic vinegar.

Balsamic vinegar actually derives its name from the word balm (rooted in the Latin balsamum), which refers to an aromatic resin or odour, as well as a substance that soothes, relieves or heals.

Is balsamic condiment the same as balsamic vinegar? ›

Condimento is a term used to cover balsamic vinegars made in the traditional way, but that can't receive the “traditional designation”. That is, it can be made and aged in Modena and Reggio Emilia, but without approval from consortium or without certifications.

Cheaper, mass-produced 'balsamic' vinegar, often labelled as Balsamic Vinegar of Modena (Aceto Balsamico di Modena) is an inexpensive modern imitation of the traditional product. Imitation balsamic is often made with just wine vinegar, as opposed to grape must.