Drizzle onto sweets
Balsamic vinegar is surprisingly good with sweets because its acidity brings out the sweetness of desserts. Try it drizzled onto strawberries and freshly cracked black pepper, or as a garnish to poached peaches and cream.
Make a braise
When braising meats such as short ribs or pork shoulder, balsamic vinegar makes the braising liquid’s flavor more robust. After the meat is cooked, reduce the braising liquid and serve it with a creamy side, such as mashed potatoes or puréed fennel or celeriac.
Flavor a dipping sauce
For a tasty appetizer that will make you feel like you’re treating yourself to dinner at the restaurant, combine olive oil, balsamic vinegar, chopped parsley, minced garlic, and salt in a small dish. Serve with slices of crusty baguette.
Whisk into marinade
Balsamic vinegar is a great addition to meat marinades. We love marinating poultry in a mixture of rosemary, sage, garlic, shallots, and salt.
Make a cocktail
Balsamic vinegar adds acidity and light floral flavors a variety of cocktails and non-alcoholic drinks. We like it best paired with bourbon, rum, or lemonade.
Swirl into soup
Balsamic vinegar is an excellent addition to soups, stews, and sauces. Add a splash at the end of cooking a marina sauce, swirl into a favorite soup after lading it into bowls, or pour some into stew to enrich its flavor.
Reduce into a glaze
In a small saucepan over low heat, reduce the balsamic vinegar until it becomes thick and syrupy, then remove from heat and cool. Use this syrup to drizzle over roast vegetables (like brussels sprouts) or meat.