Balsamic Vinegar Guide
Balsamic vinegar from Modena is one of Italy's most famous condiments. Néssi offers several styles, and each one shines in a different part of the meal.
Balsamic vinegar: the everyday bottle
Néssi Balsamic Vinegar balances sweetness and acidity. It is the bottle to keep next to the stove for vinaigrettes, marinades and pan sauces.
- Whisk 1 part balsamic with 3 parts olive oil, a pinch of salt and a little Dijon for a classic vinaigrette.
- Splash it into a hot pan after searing chicken or pork to make a quick glaze.
Aged balsamic vinegar: for finishing
Néssi Aged 3 Years Balsamic Vinegar is aged in wooden barrels for three years, which gives it a rounder, deeper flavor. Use it raw, where you can taste it.
- Drizzle over aged cheese, ripe strawberries or vanilla ice cream.
- Finish a grilled steak or roasted vegetables just before serving.
Organic balsamic vinegar
Prefer organic? Néssi Organic Balsamic Vinegar is made from organic ingredients and works anywhere you would use regular balsamic.
Balsamic glaze: thick, sweet, ready to drizzle
Néssi Balsamic Glaze is balsamic reduced to a syrupy consistency. No stove required.
- Caprese salad, bruschetta, flatbreads and pizza
- Roasted Brussels sprouts or butternut squash
- Grilled peaches, figs or a cheese board
Other vinegars in the pantry
- Red wine vinegar: bold, for Italian dressings and marinades
- White wine vinegar: lighter, for seafood, pickles and sauces
- Organic apple vinegar with the mother and apple cider vinegar: for dressings, slaws and drinks
See every bottle in our vinegar collection, or try balsamic in our easy Italian recipes.
FAQ
What is the difference between balsamic vinegar and balsamic glaze?
Balsamic glaze is balsamic vinegar reduced into a thick, sweet syrup. Vinegar is best for dressings and cooking; glaze is best for drizzling on finished dishes.
How do I use aged balsamic vinegar?
Use aged balsamic raw as a finishing touch: on cheese, fruit, grilled meats, roasted vegetables or even ice cream.
Does balsamic vinegar need to be refrigerated?
No. Store balsamic vinegar tightly closed in a cool, dark pantry and follow the guidance on the label.
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