What Is Balsamic vinegar and How Can I Use It?
Balsamic vinegar rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 456 recipes to cook with it.
Key Points
- Balsamic comes from Italian cooked grape must, giving it a sweet, dark, syrupy character.
- Two grades share the name: aged Tradizionale (12-plus years) and cheap supermarket Modena IGP.
- Never cook with aged traditional balsamic; heat destroys the complexity you paid for.
- Simmer the everyday IGP bottle into a glaze for vegetables, salmon, and salads.
- It burns fast from its sugar, so reduce gently and pull it the moment it coats a spoon.
What is balsamic vinegar?
Balsamic vinegar is the sweet, dark, syrupy member of the vinegar family, and it comes from Italy rather than from a bottle of wine gone sour. Instead of fermenting finished wine, it starts with grape must, the whole pressed juice of white Trebbiano and Lambrusco grapes, skins and seeds included.
That juice is cooked down to a concentrate before it ever ferments, which is why even the cheap stuff tastes rounder and sweeter than red wine vinegar. The grape sugar is the whole personality.
For more on the wider vinegar family and the general rule of adding acid late, see the main vinegar page. Balsamic plays by slightly different rules because of all that sugar.
Traditional vs Supermarket
There are really two products sharing one name, and knowing which you have changes how you use it.
Traditional balsamic, labeled Aceto Balsamico Tradizionale di Modena or di Reggio Emilia, is the real aged article. Cooked must goes into a series of progressively smaller wooden barrels and concentrates for a minimum of 12 years, sometimes 25 or more.
It comes in a small, expensive bottle and pours thick like molasses. The flavor is intense, almost like a sweet wine.
The bottle in most kitchens is Balsamic Vinegar of Modena IGP. This is wine vinegar blended with grape must, often colored and sweetened, aged months rather than decades. It is cheap and perfectly good, the right choice for everyday cooking.
The rule that saves money: never cook with the aged traditional stuff. Heat erases the very complexity you paid for. Save it raw for finishing.
Cooking With Balsamic
The everyday IGP bottle earns its keep in dressings and glazes. Whisked with olive oil it makes the vinaigrette in Artichoke & Baby Arugula Salad with Balsamic Vinaigrette, where its sweetness softens the bitter greens.
Simmered alone in a small pan, balsamic reduces to a glossy syrup that clings. That reduction is the move behind Roasted Brussels Sprouts with Walnuts, Cranberries & Balsamic Glaze and Balsamic Glazed Salmon, where a few tablespoons cook down and lacquer the food.
Its sweet-sour edge loves roasted vegetables and ripe tomatoes, and a drizzle wakes up a wedge of salty parmesan. A classic dessert trick is a few drops over fresh strawberries with black pepper, which makes the berries taste more like themselves.
The common mistake is pouring it on hot and walking away. Balsamic burns fast because of its sugar, turning bitter and sticking to the pan, so reduce it gently over low heat and pull it the moment it coats a spoon.
Substitutes
No swap fully copies balsamic, but you can get close. For a quick fix, stir a teaspoon of sugar or honey into a tablespoon of red wine vinegar to mimic the sweet-sour balance.
A splash of grape juice or even cola added to red wine vinegar nudges it toward that dark, fruity depth. For finishing, a good aged sherry vinegar gives complexity, though it stays drier and less sweet.
None of these reduce into a true glaze the way real balsamic does. If the recipe leans on that syrupy texture, it is worth keeping a bottle on hand.
Buying and Storing
Read past the front label. "Balsamic Vinegar of Modena" is the everyday IGP grade; the words "Tradizionale" plus a 12 or 25 year mark and a tiny bottle signal the aged, expensive kind. Cheaper bottles often list caramel color and added sugar, which is fine for cooking.
Balsamic keeps almost indefinitely. The acidity protects it, so store it capped in a cool cupboard, away from the stove, with no need to refrigerate.
Over time it may thicken or throw a little sediment. That is normal and harmless. Give it a shake and carry on.
Nutrition
Nutrition Facts
Serving Size 1 cup (255g)Quick facts
Where to find balsamic vinegar: Balsamic vinegar is usually found in the condiments section or aisle of the grocery store or supermarket.
Food group: Balsamic vinegar is a member of the Spices and Herbs US Department of Agriculture nutritional food group.
- In Chinese
- 香醋
- British (UK) term
- Balsamic vinegar
- en français
- vinaigre balsamique
- en español
- vinagre balsámico
How much does balsamic vinegar weigh?
| Amount | Weight |
|---|---|
| 1 cup | 255 grams |
| 1 tbsp | 16 grams |
| 1 teaspoon | 5 grams |
Related
Spices and Herbs
Recipes using balsamic vinegar
There are 456 recipes that contain this ingredient.
Beef & Vegetables in Red Wine Sauce
A sophisticated main dish of beef strips marinated in red wine and accompanied by a colorful array of sweet bell peppers, this recipe is a delightful fusion of rich flavors and vibrant colors, a feast for the senses that is as visually stunning as it is gastronomically gratifying.
Margaret's Garlicky Gazpacho
Garlicky gazpacho blended cold with six cloves of garlic, ripe tomatoes, cucumbers, bell peppers and onions, sharpened with balsamic vinegar and tomato-vegetable juice. A bold, no-cook summer soup served chilled.
Turkey Scallopini & Squash Ravioli with Cranberry Brown Butter
Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter recipe
Caramelized Onion, Mushroom & Garlic Oil Flatbread
The pizza dough is brushed with garlic perfumed olive oil, topped with caramelized onions, mushrooms, sweet bell pepper and pineapples. It's easy and packed with yumminess. Use a whole wheat pizza dough to make it even healthier.
Watermelon, Arugula & Feta Salad
Sweet-juicy watermelon cubes, peppery arugula leaves, salty and creamy feta cheese are tossed with a light balsamic-olive oil vinaigrette. A great summer salad that adds some refresh-ness to your BBQ.
Beets, Chorizo & Pomegranate Braise with Cilantro Salsa
This delicious and well-balanced one pot meal will for sure satisfy everyone around the dinner table with all the yumminess and goodness.
Grilled Peaches with Baby Greens, Goat Cheese & Balsamic Glaze
Grilled peaches are succulent, sweet and slightly sour with the grilling flavor. They are delicious mixed with the baby greens, creamy crumbled goat cheese, and drizzled with balsamic glaze.
Eggs with Peppers & Tomato Cream
The flavor, texture and nutrients were all well balanced. Made these for breakfast today, it was very tasty, and certainly gave us enough good energies to start the day.
Cornish Hens & Plums on Baby Spinach
Grilled Cornish hens with a honey-cumin plum rub tucked under the skin, served on baby spinach with grilled plums and balsamic vinaigrette. A showstopping summer grill dinner.
Cornish Hens & Plums on Baby Spinach
Grilled Cornish hens with a honey-cumin plum rub tucked under the skin, served on baby spinach with grilled plums and balsamic vinaigrette. A showstopping summer grill dinner.
Kale Salad with Pinenuts, Currants & Parmesan
In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.
Glazed Roasted Beets, Basil & Goat Cheese Salad
The earthy beets, spicy basil, creamy goat cheese and sour-sweet balsamic glaze make this salad with complimentary layers of flavors and textures.
Sauteed Beet Greens & Herbed Goat Cheese Crostini
Simply saute the beet greens with some garlic, a little olive oil and balsamic vinegar, mix the soft goat cheese with some fresh thyme leaves, which are placed on top of toasted bread. Great flavor and texture all in one bite.
Beets & Arugula Salad with Goat Cheese
Earthy-sweet beets, peppery arugula and creamy goat cheese are tossed with a red wine vinaigrette. Quick, easy and tasty!
Grilled Figs, Prosciutto & Arugula Salad
Caramelized grilled figs and smoky prosciutto are a delicious pair, and you can find both of them in this salad, mixed with some peppery arugula, gouda cheese and tossed with a basil-roasted bell pepper vinaigrette.
Five Spice Pork Tenderloin with Strawberry Balsamic Sauce
not a 5-spice powder.. a different flavor in almost each bite..
Balsamic Cranberry Chutney
Balsamic cranberry chutney simmers fresh cranberries with port wine, orange, dried apricots, and cherries, then warms it with cinnamon, clove, and nutmeg. A sophisticated, tangy-sweet upgrade on the canned stuff.
Portobello Mushroom, Fresh Peppers & Goat Cheese Pizza
It smelled so good when the pizza was baked in the oven, and it tasted so good. The topping ingredients were so yummy, perfectly delicious together. Goat cheese added creaminess and cheesiness. It lasted a few minutes once the pizza came out of the oven...
Caramelized Shallots, Basil-Olive Oil & Goat Cheese Bread
Super moist and cheesy bread topped with caramelized shallots or red onions and brushed with basil-olive oil. The aroma from the oven during the baking will fill up your entire house, and this bread will not last long.
Balsamic Glazed Chicken & Bell Pepper Sandwiches
These sandwiches were amazing. The chicken was juicy, tender and so yummy. The sautéed red bell pepper and onion worked deliciously well with the sweet-sour succulent chicken. Need to make these sandwiches again, maybe tomorrow :D
Asian Red Cabbage Coleslaw
This salad recipe is a refreshing blend of tangy and sweet flavors. The cabbage left to marinate for an hour, allowing the flavors to meld together, resulting in a delicious and refreshing vegan and vegetarian friendly side dish that can be served at room temperature to highlight the fresh flavors and texture.
Aduki & Squash Soup
Aduki and squash soup blends sweet butternut, earthy adzuki beans, balsamic vinegar, rosemary, and savory miso for a rich vegan fall soup with a Japanese-macrobiotic backbone. High in fibre and deeply warming.
Grilled Mahi mahi, Red Onion Couscous, Chunky Papaya Avocado Salsa
Dolphin fish, AKA Mahi mahi served on top of a red onion couscous with a fresh Papaya Avocado salsa. Wonderfully presented and delicious.
Sage Fried Baby Peppers, Garlic & Olives
Good olive oil, a few sage sprigs, fresh lemon strips, sweet baby peppers, garlics and mixed Italian olives are sauteed in a pan, and they come out delicious and flavorful. Serve it with some warm crusted bread, you will be additive to these yummy bites after the first attempt.
Grilled Portobello Salad with Goat Cheese
Broiled portobello mushrooms sliced over mixed greens tossed with Earl Grey tea vinaigrette and topped with creamy goat cheese and fresh tomatoes for an elegant vegetarian main.
Roasted Porcini Gnocchi with Sauteed Mushrooms
Rehydrated Porcini mushrooms and parmesan cheese make these gnocchi taste cheesy, earthy and flavorful. Roast the gnocchi in the oven gives the nice flavor and texture. Serving them with the sauteed mushrooms and thymes.
Orange-Roasted Tofu & Asparagus
Roasting tofu in the oven is a great way to create a very meaty texture. No mushy tofu here and combined with a very flavorful sauce the cubes are almost like cubes of beef.
Fresh Fig, Olive Tapenade Pizza with Goat Cheese
Give your pizza a new twist by using fresh figs, olive tapenade and goat cheese. It's delicious, serve it as a main dish or an appetizer.
Healthy Caesar Salad
This healthy version of Caesar salad has great flavor. For a complete dinner you can add cooked chicken breasts and toss in salad.
A1 Watermelon Salad
A tasty balsamic vinaigrette tossed with watermelon and feta cheese, a fresh and scrumptious salad which works well with any grilled dish!
Crab n' Pink Grapefruit Salad
Sweet crab, tangy grapefruit on tender crisp on a bed of Boston lettuce drizzled with a perfectly balanced vinaigrette.
Warm Asparagus Salad
Enjoy a delicious and refreshing salad that can be served with any of your favorite main dishes.
Coriander Spiced Scallops with Orange Ginger Dressing & Greens
Orange and ginger dressing is so refreshing, coriander spiced scallops go very well with it. Also it is so quick and easy to make.
Grilled Figs Arugula Salad with Roasted Pepper Vinaigrette
Fresh figs are all over the market right now. This grilled figs arugula salad is ideal for you to enjoy these sweet seasonal figs.
Five Bean, Artichoke & Sundried Tomato Salad with Greens & Toasted Almonds
This filling yet delicious bean salad is very easy to make. Put the salad in the frige for a couple of hours or overnight, the flavor will be even better. Of course you can always have some right after you make it to satisfy your caving before it grows too big :)
Grilled Portobello Mushroom Burgers
Grilled portobello mushroom burgers marinate big meaty caps in balsamic, garlic, and a touch of cayenne, then grill until juicy and tender. A satisfying vegan burger piled with tomato, onion, and lettuce.
Arugula Cherry Tomato Salad with Balsamic Shallot Vinaigrette
Serve this light and scrumptious salad with any your favorite main dish, or can be a great accompaniment for BBQ!
Caramelized Onion Jam
This is the epitome of sweet and savory goodness. Put it on burgers, steaks, chops, crackers, or old tennis shoes. Yes, it's that good.
Warm Arugula Bread Salad
A nice warm salad that highlights simple and fresh flavors and textures. Pan crisped bread cubes add a very nice crunch.
Green Bean & Tomato Salad with Basil Vinaigrette
This is a great cold salad. The basil and cherry tomatoes marry perfectly with a high-quality sweet balsamic vinegar along with tender-crisp green and yellow wax beans.
Mixed Greens with Basil-Balsamic Vinaigrette & Parmesan
Quick and easy way to make a plateful refreshing and flavorful salad. Mixed greens, cucumber, and radish are mixed with basil balsamic dressing, topped with shaved parmesan.
Sweet Potato, Kale, & Feta Tart
This savory tart is a delicious way to cook with your leafy-greens, such as kale, Swiss chard, collards and sweet potato or squash. The balsamic vinegar is used on both cooking greens and caramelizing the onions, which really adds a delicious hint, the feta cheese adds the nice cheesiness and well-balanced saltiness. It can be served as a main dish or a side dish!
Roasted Parsnip & Pear Soup
Using seasonal parsnips and pears, adding skim-milk gives the soup more creamy flavor, drizzle concentrated balsamic vinegar on top. It is a fabulous dish.
Beetroot, Green Bean & Preserved Lemon Salad
Tender-crisp green beans added the nice crunch to the salad. The peppery arugula and the final touch of creamy goat cheese were the musts. Definitely will make it again!
Italian Prosciutto, Fresh Mozzarella, Tomato, & Basil Panini
Try this Italian panini that is made with prosciutto, fresh mozzarella, plum tomato and fresh basil. Quick, easy and delicious!
Tandoori Spiced Chicken Breast with Grilled Tomato Jam & Herbed Yogurt Sauce
Absolutely worth the effort of preparation. The chicken tasted so delicious and packed with flavor. No need to order take-out from now on. This homemade tandoori chicken is as yummy as the restaurant one.
Roasted Baby Vidalia Onions
Easy and oh so delicious. Any kind of onions work well but for extra sweetness keep an eye out for baby vidalias, top with a quick balsamic glaze to kick it up a notch.
Feta-Stuffed Chicken
Crispy breaded feta-stuffed chicken breasts baked until golden and served over a fresh spinach basil salad dressed with balsamic vinegar. A light, elegant stuffed chicken breast dinner ready in 40 minutes with tangy, creamy feta in every slice.
Warm Lamb Salad with Mixed Greens
This salad deserves five stars. We made the salad with some leftover roasted lamb leg. The mint-basil dressing was terrific, and it went so well with the lamb. The salad had lots of great texture and flavour...
