Balsamic vinegar is traditionally made like wine, from a reduction of Trebbiano grapes. True balsamic vinegar has a heritage that dates back thousands of years. It must be aged for at least 10 years; the most expensive varieties are aged for 25 to 50 years. Less, expensive commercial varieties are rarely aged, but are affordable and available at most grocery stores. Use traditional or commercial versions of balsamic vinegar in a variety of preparations.
Salad Dressings
Commercial balsamic vinegar works well in salad dressings. Better quality versions may simply be mixed with a little olive oil and salt to flavor greens. For lesser quality vinegars, blend together a minced clove of garlic, 1 tsp. Dijon mustard, ½ cup extra virgin olive oil and ¼ cup balsamic vinegar. This dressing works on almost any green salad. Try it with butter lettuce, sliced pears, toasted pecans and blue cheese or with romaine, grilled chicken, corn and grape tomatoes.
Marinades
Infuse chicken or flank steak with balsamic vinegar's sweetness. When used as a marinade, balsamic vinegar can help keep lean cuts of meat moist during cooking. Use commercial quality vinegars for these preparations. Try marinating 1lb. of flank steak in ¼ cup balsamic vinegar mixed with 2 chopped garlic cloves, salt, pepper, 2 tbsp. olive oil and three fresh sprigs of rosemary for one to eight hours. Grill or broil the steak and slice thinly for serving. For chicken breasts, combine balsamic vinegar, garlic, salt, pepper and olive oil with 1 tbsp. dried Herbes de Provence and prepare just like the steak.
Dessert
Although balsamic vinegar is associated with savory preparations, the highest quality versions can add a sweet, tangy dimension to desserts. Marinate fresh strawberries in a small amount of high-quality balsamic vinegar mixed with granulated sugar. Serve over vanilla ice cream. Cook traditional balsamic vinegar until it reduces to a thick syrup and drizzle over Italian polenta cake or ricotta cheese cake. Use this syrup as part of a dessert cheese platter that includes creamy brie, a pungent goat cheese and a rich Roquefort.
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