Balsamic vinegar is tart, yes, but it’s also sweet, and it has a nuanced, fruity flavor that no other vinegar can match. Here are 11 ways to use it every day.
Sweet and Tart Balsamic Vinegar Always Adds A Touch of Delicious
If the last time you reached for that bottle of balsamic vinegar sitting in your cabinet was for making a vinaigrette for a salad, you’re missing out on so much of what this gorgeous, complex condiment can do. I’m here to help you change that! Balsamic vinegar is one of those pantry staples that deserves a permanent spot front and center, not hidden behind other bottles.
True balsamic vinegar—the kind from Modena or Reggio Emilia in Italy—is made from slow-cooked grape must (grape juice and pulp!) that’s aged in wooden barrels, developing a depth that’s simultaneously sweet, tart, and rich. Even an everyday bottle of quality balsamic brings that same spirit to your cooking. It’s a flavor amplifier, a finishing touch, and sometimes, the secret ingredient you didn’t know you were missing.
Just like salt, a splash of vinegar can bring balance to other flavors, making savory dishes even more craveable, and adding a harmonious tartness to sweet desserts. Try these tried-and-true ideas to make sure that bottle earns its keep. Trust me, you’ll never think of it as just for salads again!
11 Easy Ways to Level Up Your Meals with Balsamic Vinegar
Every grocery store has balsamic vinegar on the shelves, but these are generally a lower tier product. It can be harder to get your hands on a bottle of the really good stuff, meaning the syrupy aged vinegars that are awarded gold medals.
We’ve recently added two beautiful balsamics to our shop! With these in my kitchen, I’m inspired to use balsamic more liberally than ever. Here are some of the ways I incorporate it into my daily cooking routine.
- Upgrade your cheeseboard: Drizzle aged balsamic vinegar over a wedge of Parmigiano-Reggiano or creamy gorgonzola. The sweet-tart contrast with a salty cheese is absolutely stunning—and it takes about five seconds. Add some walnuts and honey, and you have a showstopper appetizer.
- Make a quick glaze: Simmer balsamic vinegar until it reduces to make an easy balsamic glaze. Brush it on roasted chicken thighs, grilled salmon, or drizzle it on roasted carrots. This is one of those tricks everyone loves!
- Macerate fruit: Toss sliced strawberries or peaches with a drizzle of balsamic and a pinch of sugar, then let them sit for 20 minutes. Spoon them over vanilla ice cream or grilled bread spread with ricotta for an easy bruschetta. The balsamic draws out the fruit juices and deepens the flavor in the most magical way!
- Brighten a Soup: Add a splash of balsamic at the end of cooking to wake up a soup, sauce, stew, or a pot of beans that tastes a little flat. In Persian soup Ash-e Shooli, balsamic enhances the earthy, sweet beets.
- Dip your bread: I love dipping bread in extra-virgin olive oil. Adding a ribbon of balsamic enhances its rich flavor! I prefer a ratio of 2 parts oil to 1 part vinegar, and I like to add a pinch of flaky salt, too!
- Mix up a mocktail: Splash a little aged balsamic into sparkling water with muddled strawberries or raspberries, and fresh mint for an elegant mocktail.
- Add it to a braise: Add a splash of balsamic vinegar to wine-braised lamb shanks, or a slow-cooked spaghetti sauce. It deepens the flavor, adds a gentle sweetness, and gives the whole dish a rounded, complex quality—a secret ingredient!
- Elevate almost anything: Balsamic glaze is my favorite finishing drizzle for flatbread pizza and sautéed vegetables. It’s a sweet-savory combo that works as a delicious finishing touch.
- Swap: Use balsamic vinegar in any recipe that calls for pomegranate molasses! They share a similar flavor profile that balances sweetness and tartness.
- Amp up ground meat: Add a splash of balsamic to meatballs or burgers. The acidity adds tenderness and makes richer meats like beef or lamb taste even richer and more savory!
- Try my easy balsamic bean salad: Drain and rinse a can or two of cannellini beans, grate in a clove of garlic, add chopped sun-dried tomatoes, drizzle generously with balsamic vinegar and extra virgin olive oil, finish with a liberal sprinkle of salt and pepper, and stir. Let it hang out at room temperature for a bit and then spoon it over toasted bread or eat it on its own as a salad.
Award-Winning Balsamic Vinegars
Taste this pairing of high-quality balsamic vinegars with unique flavor profiles, featuring one ideal for daily dishes, and the other that shines as a finishing drizzle.
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