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Pour over the balsamic

Feature

A balsamic vinaigrette dressing can turn a boring old green salad into a gourmet spring salad with a zest of Italian flair. Using aged balsamic adds a touch of class to many dishes.

The cost of aged balsamic vinegar is tempered by the fact that a little bit goes a long way. Typical recipes use little more than generous dash of balsamic vinegar, so the cost of the bottle is generally offset by the long-term usefulness and good taste of the product.

Most people use balsamic vinegar in salad dressings but the versatile flavour enhancer has many other culinary uses. It produces the most delicious caramelised onions to top grilled goats cheese on a French baguette. It even goes well drizzled over fresh sugared strawberries.

Thick, syrupy, well-aged balsamic vinegar combined with a little olive oil makes for a perfect marinade for grilled or roasted vegetables such as sweet peppers and aubergine. This can also be used to coat fish and chicken before grilling or barbecuing. Red meats can also find a complementary taste using an Italian balsamic like Villa Bellentani.

When cooking with balsamic vinegar it is important to note that it may be best to apply the vinegar after the dish is fully cooked. Adding balsamic vinegar to your favourite dishes while cooking will enhance the flavour, but heat mellows the taste and may be best applied after the cooking is finished.

When used in balsamic vinaigrette, the blending of this Italian vinegar and extra virgin olive oil results in an incredible accent to fresh seafood as well as asparagus, artichokes and green salad leaves.

In Italy, you can find ice creams that use balsamic vinegar to create a one of kind desert. As well as strawberries, drizzling a small amount of thick balsamic vinegar over vanilla ice cream is a popular Italian dessert.

Only 3,000 gallons of Aceto Balsamico Tradizionale balsamic vinegar are released to the public each year. This limited supply has spawned a new group of modestly priced balsamic vinegars that vary widely in price and quality. The reduction in price may generally be attributed to limited aging. It is this type of balsamic vinegar that may be best suited to marinades, sauces and dressings.

Beware of the very inexpensive varieties due to the fact that they are often developed using caramelised brown sugar to add colour and sweetness and common vinegar to add the sharpness. They may also include preservatives that many people are sensitive to.

To make a homemade bottle of balsamic vinaigrette, follow this easy and tasty recipe:

One part balsamic vinegar; four to five parts olive oil
1 teaspoon of mustard (Dijon is often preferred) per 110ml of dressing
1 tablespoon chives, or other favourite complimentary herbs, finely chopped
1 shallot, finely chopped
1 teaspoon ginger root, finely grated
season to taste

(Note that many chefs find garlic to be incompatible with balsamic vinegar).

Picture caption: There's a lot more to balsamic vinegar than salad dressing.



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