Use More White Balsamic Vinegar
You’re probably familiar with balsamic vinegar – this exquisite ink bottle sits shyly in the corner of your kitchen under a light layer of dust. We know it for its dramatic, deeply caramelized flavor, but balsamic vinegar has a lesser-known, quieter sister: white balsamic vinegar is hardly talked about and has less space on the grocery store shelf. And she would like your attention, please.
As a child, I first became aware of balsamic vinegar by watching Emeril Lagasse cook on TV, and only in real life, like splattering black liquid lava lamps in the oil bowls of Jersey-Italian restaurants. Other than dipping the bread and periodically turning it into a powerful syrupy drizzle, I rarely used it. To be honest, even as an adult, I don’t really like the taste. It can easily overpower dishes, and the color will color or tone down bright fruits or salads.
I gave up balsamic vinegar a long time ago when I came across an independent olive oil shop called The Blue Olive . They had stainless steel decanters of olive oil to try and being who I am I couldn’t resist. Surprisingly, I found a whole wall of white balsamic vinegars. Maybe I’m being dramatic, but I was speechless for at least five and a half seconds before procedurally tried as much as I could. I tried something like 12 mouth tingling white balsamics before my taste buds gave up. They were fresh, tart and juicy even though they weren’t really juicy . Why don’t people talk about it anymore?
How white balsamic vinegar is made
While traditional dark balsamics are aged in wooden barrels for at least 12 years, white balsamics are aged for less (usually a maximum of 12 years). Dark balsamics are brewed in a cauldron to give them a caramel flavor and then aged in old barrels charred on the inside; white balsamic is made under pressure and aged in new wooden barrels. The dark balsamic aroma reveals itself as a powerful, pungent, sullen, dark and woody spice, while the white balsamic is bright, sharp, fresh, subtle and sweet with a clean finish.
How to cook with white balsamic vinegar
If you’re looking for more fun ways to add a touch of spice to your dishes, try white balsamic vinegar. I love using white balsamic balsamic as a finishing touch to add a splash of balancing acidity. It’s great for salad dressings, you get the complexity of dark balsamic vinegar without cloudy discoloration, and it’s milder than apple cider vinegar. Try it in marinades or sprinkle over ripe fruit (I’m partial to this grapefruit with strawberries). White balsamic also makes excellent sauces. To do this, use a drop of vinegar to deglaze the pan you used for the chicken, fish, or scallops, bring to your desired consistency, and drizzle over the pending pieces.