White Balsamic Vinaigrette


May 12, 2015

White Balsamic Vinaigrette 0 5 0
  • Prep: 5 mins
  • 5 mins

    5 mins


3 tablespoons white balsamic vinegar

3 tablespoons olive oil

1 clove of minced garlic

1 teaspoon sugar or honey

salt and pepper to taste


1Shake all the ingredients together in a clean jar.

Most people are probably familiar with dark balsamic vinegar.

Authentic balsamic comes from Modena in Italy where they have been making it for nearly 1000 years. They take sweet, white grape pressings called a "must" and simmer them for hours and hours until dark, thick and syrupy. Then the syrup is aged in a succession of different wood barrels. Authentic balsamic is aged for no less than 12 years. There are cheaper, inferior balsamics on the market that are not aged as long and are mixed with wine vinegars and added colour.

White balsamic vinegar blends the white grape must with white wine vinegar and then cooked at a very, very low temperature to avoid any cararmelisation colour and then aged in barrels.

Dark balsamic is slightly sweeter, and the white balsamic has a cleaner flavour although they are very similar. White balsamic is also useful when you want the balsamic flavour but don't want discolouring of lighter coloured foods and sauces.


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