BEST White Balsamic Vinaigrette Recipe (2024)

FAQs

What balsamic vinegar do chefs use? ›

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. Use it in any vinaigrette recipe, for dressing roasted vegetables, or for deglazing a pan of crispy chicken thigh bits.

To make the white balsamic vinaigrette, simply combine some good-quality olive oil, white/golden balsamic vinegar, sweetener (I used honey), salt and pepper and Italian seasonings. If you want some extra flavor, you could also add in some minced garlic.

White Balsamic Vinegar While similar to its classic counterpart, white balsamic is a milder and slightly less-sweet version. It's primarily made in the Italian region of Emilia-Romagna by cooking white Trebbiano grapes, but at a higher pressure and lower temperature, to retain its pale and golden hue.

What does a white balsamic vinaigrette taste like? It's often bright, tangy, refreshing and lightly sweet - so it's a very versatile dressing to pair with a variety of fresh fruits, vegetables, poultry, pork, shrimp and even fish.

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.

There are two Italian balsamic vinegar consortiums in Italy: a DOP balsamic vinegar consortium and an IGP balsamic vinegar consortium. The more affordable of the two balsamic vinegars that you will most likely see on grocery store shelves is IGP Balsamic Vinegar of Modena.

Authentic balsamic vinegar is aged no less than 12 years. Cheaper balsamic vinegars are aged for a shorter amount of time in larger barrels and are typically mixed with wine vinegar and have coloring added.

For years it went by the name white balsamic vinegar, as it's made with similar ingredients. Due to some legal constraints, it's no longer available as white balsamic, but can be found under the names white Modena vinegar, or white Italian condiment.

Consuming balsamic vinegar daily in moderate amounts is generally safe and can even be part of a healthy diet. However, like any condiment, moderation is key. Balsamic vinegar's intense flavor means a little goes a long way, so avoid overusing it.

Giuseppe Giusti Dense Balsamic Vinegar

This balsamic vinegar is our favorite splurge pick for its thick, honeyed sweetness that makes it a perfect accompaniment for fresh fruit and ice cream.

What is the closest vinegar to white balsamic vinegar? ›

White balsamic vinegar substitute: Substitute white balsamic vinegar with white wine vinegar or rice wine vinegar to prevent color changes in your recipe.

Balsamic vinegar is shelf stable even after opening. Oxygen exposure generally does not cause it to deteriorate due to the high amounts of acid. Thus, it can be stored in a cool, dark place such as a pantry or cabinet at room temperature.

There is no fermentation stage. Balsamic Vinegar of Modena I.G.P. must contain wine vinegar to bring its acidity to at least 6%, and can contain up to 50% wine vinegar, often both aged and young. It may contain thickening agents, caramel, or other colorants to make it more like real balsamic.

Taste: Tangy with a slightly sweetness. A crisp, sweet and tangy treat! The naturally light color of this vinegar helps to maintain the original color of courses while still giving the aroma and bitter-sweet flavors of a well-balanced balsamic vinegar.

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.

Good quality balsamic vinegar will have its ingredients listed as “Grape must, tradizionale'. This means that it has been aged for at least 12 years, and the vinegar will thick and sweet.

Between a IGP and a DOP there is a price difference (greater in the case of the latter) that derives from the greater attention required to produce a Traditional DOP Balsamic Vinegar that can legally carry the name.