A balsamic vinaigrette that is aromatic and flavorful. It’s perfect for use as a marinade for chicken or pork or adding some rich flavor to salads. Like this Red Pear & French Bean Salad.
The beginnings of balsamic vinegar dates back a 1000 years to a small town in Italy in the northern region of Emilia-Romagna called Modena.
Modena is an area where wine is produced, specializing in trebbiano (white) and lambrusco (red) grape varieties.
The juice of the grapes is slowly cooked down to a syrup, concentrating its flavors and aromas, and darkening its color.
Grape Must Fermenting In Wooden Barrels Photo credit – Wild About Travel
The grape syrup is cooled and placed in wooden barrels, that can include – chestnut, cherrywood, ash, mulberry, and juniper.
Cooked must as it is called, undergoes a slow fermentation that creates an alcohol with acetic bacteria, turning the must into vinegar.
After the vinegar has formed, it is followed by an aging process of 12 years or more.
Grape Molasses – Photo by Jennifer Silverberg
The must can also continue to be cooked in order to stop the fermentation process and produce a Grape Molasses or Petimezi.
Basil Balsamic Vinaigrette
Pouring Balsamic Vinegar Into Jar Over Basil & Lemon Zest
¼ cup extra virgin olive oil
4 tablespoons balsamic vinegar
2 teaspoons chickpea miso, room tempurature
1 cup fresh basil leaves, tear leaves
3 cloves garlic, minced
2 teaspoons lemon zest
juice of half a lemon
Tear basil leaves without steams, and loosely fill one cup. Next add lemon zest, miso and garlic Place oil, vinegar, miso, basil, garlic and lemon zest in a small jar.
Screw lid on tightly and shack well until smooth, making sure miso is dissolved and mixed in well.
Makes about 3/4 cup vinaigrette. Store in the refrigerator in a mason jar with a tight lid for up to 5 days.
Try this Balsamic Mustard Vinaigrette – It makes a fabulous dressing for almost any tossed salad or wedge salad.
Read More About: Cooking With Balsamic Vinegar
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