How to Use Balsamic Vinegar: 12 Easy Ideas (Plus Balsamic Glaze vs. Vinegar)
Balsamic vinegar is one of the most versatile bottles you can keep in your kitchen. Sweet, tangy and deeply aromatic, it works in salads, marinades, sauces and even desserts. In this guide you will learn what balsamic vinegar is, how it differs from balsamic glaze, and 12 simple ways to use it every day.
What Is Balsamic Vinegar?
Balsamic vinegar comes from Modena, in northern Italy. It is made from cooked grape must (freshly pressed grape juice) blended with wine vinegar, then left to mature. Time in the barrel softens the acidity and develops the rich, slightly sweet character balsamic is famous for. The longer it ages, the thicker and more complex it becomes.
Balsamic Vinegar vs. Balsamic Glaze
- Balsamic vinegar is fluid and tangy. Use it in dressings, marinades and pan sauces.
- Aged balsamic vinegar is smoother and rounder. It is lovely as a finishing drizzle on cheese, grilled meat or fruit.
- Balsamic glaze is balsamic reduced to a thick, syrupy consistency. It stays on top of food, which makes it perfect for plating, caprese salad, pizza and desserts.
12 Easy Ways to Use Balsamic Vinegar
- Classic vinaigrette: whisk 1 part balsamic with 3 parts extra virgin olive oil, a pinch of salt and a little Dijon mustard.
- Caprese salad: tomatoes, fresh mozzarella and basil finished with a drizzle of balsamic glaze.
- Roasted vegetables: toss Brussels sprouts, carrots or onions with a splash of balsamic during the last minutes of roasting.
- Steak and chicken marinade: balsamic, olive oil, garlic, rosemary and black pepper.
- Pan sauce: deglaze the pan after searing pork chops or chicken, then add a knob of butter.
- Strawberries: macerate sliced strawberries with a teaspoon of aged balsamic and a pinch of sugar.
- Vanilla ice cream: a few drops of balsamic glaze turn a simple scoop into a restaurant dessert.
- Cheese board: drizzle aged balsamic over Parmigiano, pecorino or goat cheese.
- Bruschetta: top grilled bread with diced tomatoes, garlic, basil and a touch of glaze.
- Pizza finish: add balsamic glaze after baking a prosciutto and arugula pizza.
- Caramelized onions: a spoonful of balsamic adds depth to onions for burgers and sandwiches.
- Grain bowls: use balsamic dressing on farro, quinoa or lentil salads.
Which Néssi Balsamic Should You Choose?
- Néssi Balsamic Vinegar: the everyday bottle for dressings and marinades.
- Néssi Aged 3 Years Balsamic Vinegar: smoother and richer, ideal for finishing dishes.
- Néssi Organic Balsamic Vinegar: USDA Organic, for those who prefer organic ingredients.
- Néssi Balsamic Glaze: thick and glossy, in an easy squeeze bottle.
Browse the full range in our Italian vinegar collection.
Frequently Asked Questions
Does balsamic vinegar need to be refrigerated?
No. Store it in a cool, dark place with the cap tightly closed. Balsamic glaze can also be kept in the pantry.
Can I make balsamic glaze at home?
Yes. Simmer balsamic vinegar gently until it reduces by about half and coats the back of a spoon. It thickens more as it cools.
What pairs well with balsamic vinegar?
Extra virgin olive oil, tomatoes, strawberries, aged cheeses, grilled meats and roasted vegetables. Try it with our organic extra virgin olive oil for a simple Italian dressing.