BALSAMIC VINEGAR - 5L

Balsamic vinegar is a mild, sweet-tart, and highly aromatic condiment originating from Italy. It is more delicate than red wine vinegar and can be used raw or lightly heated , with both savory and sweet dishes.

Here's how to use it properly:

1. In vinaigrette (classic or gourmet)

• Green salads , tomato and mozzarella, rocket and parmesan, beetroot and feta…

• Simple recipe:

  • 1 tablespoon of balsamic vinegar

  • 3 tablespoons of olive oil

  • salt, pepper, mild mustard (optional)

• Add honey or maple syrup for a touch of sweetness.

2. To deglaze or caramelize

• On meats (duck breast, pork, beef) or vegetables (eggplant, onions, mushrooms):

  • Add it at the end of cooking → let it reduce for 1 minute for a syrupy glaze.

• Also good for deglazing a pan after cooking and creating a quick sauce.

3. With cheese

• A few drops on:

  • parmesan or pecorino

  • a warm goat cheese

  • burrata or mozzarella

• A wonderful sweet and sour contrast.

4. A sweet surprise touch

• To use:

  • On fresh strawberries or figs

  • On vanilla or cream ice cream

  • With a dark chocolate cake

• Use a very syrupy balsamic vinegar for these purposes.

5. In a mild marinade

• Mix with olive oil, garlic, herbs and honey to marinate:

  • Chicken , pork, vegetables for grilling or tofu.