Thursday, February 26, 2009

white balsamic vinegar

Add a bottle of this stuff to your grocery list. White Balsamic Vinegar. And immediately try swapping it out for regular balsamic in your salad dressings. It's also great to use in lieu of champagne vinegar, FYI. The rich, slightly sweet flavor is (dare I say) much more complex than that of regular balsamic. Although balsamic vinegar absolutely has its time and place in a plethora of dishes and I still remain a huge fan, there's something about the tang to sweet ratio in white balsamic that's got me hooked. So sweet in fact, you won't need to add nearly as much olive oil to your dressing. I find myself adding a dash of it to a number of different dishes to add a certain level of bite and an added layer of flavor. It's also not going to break the bank by any means. Try the brand shown above, Alessi. It shouldn't cost you more than $5-$6 a bottle.

Here's my basic salad dressing recipe. You will never buy that bizarre-o stuff in a bottle again and it takes seconds to make:

Simple Balsamic Vinaigrette

2 Tbs. white balsamic vinegar

1/4 cup extra virgin olive oil

1 garlic clove, finely grated or chopped

1 tsp. dijon mustard

salt and pepper

In a small bowl, whisk together the vinegar, garlic, mustard, salt and pepper. While whisking, Slowly add in the olive oil in a stream. The mustard will act as an emulsifier and will keep the vinaigrette from separating. Taste for seasoning and enjoy.


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