In recipes and on restaurant menus, you often see the term “balsamic” used in steps and descriptions. But that term can have a few of different meetings, and without clarification, it can be difficult to know if they’re using balsamic vinegar or a balsamic vinaigrette.
While they are similar, balsamic vinegar and vinaigrette are slightly different things that each have their own unique flavors and applications. Below, let’s explore some of the delicious differences between balsamic vinegar and vinaigrette as well as some other common questions about balsamic vinegar.
What is Balsamic Vinegar vs Vinaigrette?
The key difference between balsamic vinegar and balsamic vinaigrette is that balsamic vinegar is an ingredient, whereas vinaigrette is a product you make with that ingredient. Balsamic vinegar is just that—vinegar.
Made from fermented Italian grapes, balsamic vinegar is dark, rich, and aromatic with a twang of fruity acidity. The quality and price of different balsamic vinegars vary greatly depending on the grapes used and the methods of production.
Balsamic production is deeply rooted in Italian culinary tradition. Much like wine, you can find cheap bottles of balsamic for a few bucks or pay hundreds of dollars for high-end bottles crafted by Italian masters.
Balsamic vinaigrette, on the other hand, is a dressing made by mixing balsamic vinegar with other ingredients like Dijon mustard, sugar or honey, olive oil, salt and pepper. Simple, versatile and easy to make, balsamic vinaigrette is one of the most common and most delicious uses of balsamic vinegar.
You can make balsamic vinaigrette by whisking all the components in a bowl, by shaking everything together in a mason jar or by blending all the ingredients together in a blender. Depending on the recipe, balsamic vinaigrette may also include garlic, shallots, lemon juice or fresh herbs like parsley and thyme.
Most often, balsamic vinaigrette is served as a salad dressing, but it can also be used to marinate grilled or roasted vegetables, toss with pasta, drizzle over pizza or add anywhere else you might want a little extra tang to your food.
Balsamic vinegar has a characteristically earthy flavor, so a balsamic vinaigrette goes particularly well with fall and wintry salads and other dishes. Look to pair it with ingredients like apples, toasted nuts, goat cheese, baby kale, beets, mushrooms and winter squash.
Balsamic Vinegar Uses
While many people most commonly associate balsamic vinegar with a good salad dressing, a vinaigrette is just of its many tasty applications. With its sweet yet acidic flavor, balsamic vinegar is an incredibly versatile ingredient. It’s even great in desserts! Here are some delicious ways to put balsamic vinegar to good use.
Roasted Vegetables: Before roasting, toss some vegetables with a little balsamic, oil, salt and pepper. As the veggies roast, the sugars in the vinegar will caramelize and create a satisfying, deep brown crust on the outside of the vegetables.
Pasta: In a pinch, balsamic vinegar, olive oil and a little sauteed garlic make a simple yet wonderful sauce for pasta.
Soup: Next time you’re making tomato soup, a couple of tablespoons of balsamic will lend a whole new level of complexity to it.
Bread: When you have fresh, crusty bread, pour equal parts balsamic vinegar and olive oil into a bowl. Then, dip the bread into it, allowing that bread to soak up the smooth, tangy flavors.
Balsamic glaze (or reduction) is another fantastic use for this staple Italian ingredient. You can buy bottles of balsamic glaze or make it yourself by slowly simmering balsamic into a thick syrup. Either way, the sweet, tangy syrup is an awesome condiment for so many foods.
Drizzle balsamic glaze over pizza, fresh mozzarella, fries, tater tots, roasted vegetables, chips, dried fruit or popcorn to add a little fruity complexity at the end. Even some desserts are made better by a balsamic reduction. A touch of balsamic glaze over ice cream, cheesecake or strawberries offers just enough acidity to contrast the richness and sweetness and make the whole thing taste even better.
Is Balsamic Vinegar Good for You?
Generally, balsamic vinegar is a healthy food. It has no fat, no cholesterol, a low amount of calories and very little natural sugar. Some balsamic vinegars do contain trace amounts of lead, likely absorbed by the grapes from the soil. But the very small amount of lead in balsamic causes no real harm, unless you were consuming cups of balsamic a day.
As with all acidic foods, overconsumption of balsamic vinegar can erode your teeth and cause some stomach pain, but a normal amount poses no health risks. Balsamic vinegar has several health benefits, which far outweigh any potential risks.
Health Benefits of Balsamic Vinegar
One of the best benefits of balsamic vinegar is that it can help lower cholesterol. That’s because balsamic vinegar is loaded with antioxidants, which attack toxic “scavenger cells” that raise levels of unhealthy cholesterol in the body. Another upside of balsamic is its probiotic properties.
The acetic acid in balsamic vinegar contains some healthy, probiotic bacteria that improve digestion in the gut and make you feel fuller for longer, meaning balsamic can be good for weight loss, as well.
Proper blood circulation is another thing that balsamic vinegar may be able to help with. Since balsamic is made from grapes, it contains polyphenols, plant micronutrients that aid in heart health and circulation.
How to Store Balsamic Vinegar
Just like olive oil and wine, balsamic vinegar is sensitive to light and heat. The best way to keep balsamic vinegar at peak quality is to store it in a cool, dark place away from heat and direct sunlight. A dry place, like a cabinet or cupboard that’s just below room temperature, is the ideal storage spot.
A lot of people tend to keep their balsamic vinegar in a cabinet right next to or above the stove where it can be exposed to damaging high temperatures. If this is where your balsamic vinegar lives, it would be a good idea to move it to a cooler location to keep it tasting fresh for a longer time.
Also, make sure that the bottle cap is screwed on tightly every time you’re done using it. There’s no need to refrigerate balsamic vinegar.
Balsamic Vinegar Shelf Life
Balsamic vinegar doesn’t spoil, so it technically has an indefinite shelf life. However, you’ll want to use open bottles within two to three years and unopened bottles within five years. After that, you may find the color beginning to change, and the taste may be a little dull.
The shelf life also partially depends on the quality of the vinegar. Cheap balsamic vinegar bottles that you buy in the grocery store will begin to degrade much quicker than high-end bottles you buy in specialty markets. If you’re unsure of how old a bottle of balsamic is, look at the expiry date and try to use it within a couple years of that date.
Balsamic Vinegar Mother
Sometimes you will see little blobs of goop or other slimy bits of sediment in your bottle of balsamic vinegar. These blobs and wisps, though they may look a little alarming, are perfectly natural and safe.
Sometimes known as the “mother of vinegar,” these masses are just a natural byproduct of vinegar fermentation. As the grapes that are used to make balsamic vinegar ferment, the healthy bacteria that are breaking them down will produce the strands of yeast we know as “the mother.” A vinegar mother is rich in probiotics and is completely harmless. This phenomenon occurs in all types of vinegar, and you can even save that mother to make your own vinegar.
In balsamic vinegar, the mother is usually filtered out before bottling, but you may find one in your bottle. If so, you can strain it out through a coffee filter and colander.
FAQs
What’s in Balsamic Vinegar?
Traditional balsamic vinegar, made only in Italy, comes from the fermented juice and skin of Trebbiano and Lambrusco grapes. The more common, mass-produced balsamic vinegars are usually grape syrup cut with red or white wine vinegars. They may also include caramel coloring or other thickening agents.
Does Balsamic Vinegar Expire?
Balsamic vinegar does not expire. It will be safe to consume indefinitely. After about three years, though, the taste and color of the vinegar may start to fade.
Does Balsamic Vinegar Need to Be Refrigerated?
No, balsamic vinegar does not need to be refrigerated. However, if you make a balsamic vinaigrette, it should be refrigerated.
What Does Balsamic Vinegar Taste Like?
Balsamic vinegar is sweet yet acidic, with some earthy complexity underneath. It’s not quite as sharp as other vinegars and has a caramel-like, fruit-forward finish.
What Does Balsamic Vinaigrette Taste Like?
Balsamic vinaigrette is bright, tangy and just a little bit earthy. Sugar and olive oil add a touch of sweetness and a smooth texture. A good balsamic vinaigrette is well-rounded and an absolute pleasure to eat on a salad or other foods.
Does Balsamic Vinegar Have Alcohol?
Traditional balsamic vinegar has no alcohol, since it’s made only from grapes. Some of the commercial, mass-produced balsamic vinegars may include some red or white wine vinegar. In this case, the balsamic would have very small trace amounts of residual alcohol from the fermentation process. Even then, it doesn’t contain nearly enough alcohol to notice while eating.
What Can I Use in Place of Balsamic Vinegar?
To replace balsamic vinegar, whisk cider vinegar, red wine vinegar or white wine vinegar with a little bit of a sweet, syrupy substance such as molasses, maple syrup or honey. The combination of the vinegar and sweetness will emulate that sweet-acidic flavor of balsamic.
How Much Sugar in Balsamic Vinegar?
There are 2.4 grams of sugar in a tablespoon of balsamic vinegar. For reference, the FDA recommends consuming no more than 50 grams of sugar a day for a 2,000-calorie diet. Especially since balsamic is usually consumed in small quantities, it’s absolutely a good choice for anyone looking to reduce sugar in their diet.
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