How to Use Balsamic Vinegar

The balsamic vinegar you can find in stores may be either traditional or commercial. Traditional balsamic, aged in wooden barrels for 12 to 25 years, adheres to specific regional guidelines for production. Laws of the area prohibit the addition of wine vinegar, making traditional balsamic more expensive, but also more intense and sweet. Commercial balsamic, made with wine vinegar and caramel coloring, is not regulated and varies in quality.

Difficulty: Easy

Instructions

1. Try a small amount of traditional balsamic vinegar drizzled over fresh fruits, such as peaches or berries. Commercial varieties may not have the thick, sweet flavor of the traditionally produced balsamic vinegars. Try a few different brands to find the one best suited to your taste.

2. Cook your balsamic vinegar and reduce it down a little, if it's too acidic. This makes it mellower and sweeter.

3. Add a teaspoon of balsamic vinegar to sauces, casseroles and stews to add a fresh lively flavor.

4. Replace half of the vinegar called for in a recipe with balsamic vinegar for a sweeter and less tart flavor.

5. Exchange ¼ of the lemon or lime juice called for in a salsa with balsamic vinegar to give it a more interesting flavor.

6. Store your vinegar in a cool dry place, indefinitely. The sediment that occasionally gathers in the bottom of the bottle doesn't indicate that it's going bad.

Tips & Warnings

• Avoid using aluminum when cooking or marinating with vinegar. Use something that is nonreactive, such as glass or stoneware.

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