Cooking With Balsamic Vinegar: How to Choose It and Use It in Everyday Cooking

The key is knowing what kind of balsamic vinegar you have. A bottle meant for everyday cooking is not the same product as a traditional aged balsamic intended to be used sparingly as a finishing condiment.

Traditional Balsamic and Everyday Balsamic Are Different

Traditional Balsamic Vinegar of Modena PDO is made from cooked grape must and aged for a minimum of 12 years, with the extra-aged version matured for at least 25 years. It is concentrated, complex and generally used in small amounts after cooking rather than poured freely into a marinade.

Balsamic Vinegar of Modena PGI is a different protected product. It can include grape must and wine vinegar and has different production and aging requirements. This is closer to the style many home cooks encounter in supermarkets and is usually the more practical choice for vinaigrettes, marinades, pan sauces and everyday cooking.

You will also see inexpensive balsamic-style vinegars and balsamic glazes. Read the label and taste the product. A glaze is already thick and sweet, so it behaves differently from straight vinegar.

How to Choose Balsamic Vinegar for Cooking

For vinaigrettes and marinades, a balanced everyday balsamic with enough acidity to taste lively is useful. For reducing into a sauce, remember that both sweetness and acidity become more concentrated as water evaporates. If a bottle is already very sweet and syrupy, you may need less of it.

Save a particularly complex or expensive traditional balsamic for finishing. A few drops over strawberries, peaches, pears, Parmesan, ricotta, goat cheese or simply roasted vegetables can be enough.

Balsamic Vinegar in Vinaigrettes

Balsamic vinegar naturally works in vinaigrettes because its acidity cuts through oil while its fruitiness complements mustard, herbs, fruit and cheese. My Basil Balsamic Vinaigrette, Cherry Balsamic Vinaigrette and Fresh Tomato Basil Vinaigrette show several ways to build on that basic combination.

Marinades, Pan Sauces and Glazes

In a marinade, balsamic contributes acidity and flavor, but more is not always better. Balance it with oil and seasonings and avoid assuming that a highly acidic marinade should be left on meat indefinitely.

For a quick pan sauce, add balsamic after browning meat or vegetables and use it to loosen flavorful browned bits from the pan. Broth, fruit, mustard, butter or herbs can then round out the sauce. If you reduce balsamic by itself or as part of a glaze, watch it closely near the end because its sugars become increasingly concentrated.

Roasted Vegetables and Savory Dishes

Balsamic is especially good with vegetables that develop sweetness as they roast, including Brussels sprouts, onions, squash and sweet potatoes. You can add a little before roasting when appropriate, but adding some near the end or after roasting gives you more control over the balance of sweet and sour.

Fruit, Cheese and Sandwiches

Fruit and balsamic work together because the vinegar provides acidity while echoing the fruit’s sweetness. Strawberries are a classic example, but peaches, pears, cherries and blueberries also work well. Cheese adds richness and saltiness, making the contrast even stronger.

What About Flavored Balsamic Vinegars?

Flavored balsamic vinegars can be useful, but treat the added flavor as another ingredient in the recipe. Fruit-infused versions can work well in salads and glazes, while chile, garlic or herb versions can push a savory dish in a different direction. Taste before adding extra sugar, citrus or strong seasoning.

A Simple Rule for Using Balsamic

Use everyday balsamic when the vinegar will be mixed, heated or used generously. Use a concentrated, well-aged traditional balsamic when you want the vinegar itself to be noticed. In either case, add enough to brighten the food without letting sweetness or acidity overwhelm everything else on the plate.

---

Still hungry? These recent recipes are ready when you are.

---

More Deliciously Yummy Recipes

• Suyo Long Cucumber & Cherry Tomato Salad
• Gluten-Free Pistachio Dark Chocolate Banana Bread
• Cooking With Curry: From Curry Powder to Flavorful Homemade Sauces
• Instant Pot Hickory Brown Sugar Pork Belly & Pinto Beans
• Creamy Spinach Artichoke Gluten-Free Fusilli with Roasted Tomatoes