Marinades with balsamic vinegar

Balsamic vinegar is a dark, thick and sweet—sour vinegar made from grape juice. It is traditionally produced in Italy, in the regions of Modena and Reggio Emilia, by long-term aging, which gives it unusual flavor and aromatic properties.

What is so remarkable about Aceto balsamico?

Balsamic vinegar is made from grape must, which is slowly boiled until thick and aged in wooden barrels. The delicatessen Aceto Balsamico Tradizionale from Italy can be aged up to 12 years or more. High-quality balsamic vinegar has a rich, complex sweet and sour balanced taste. The product has a thick syrupy consistency, especially if it has been aged for a long time. This vinegar is used in sauces, marinades, salads and even desserts, due to its versatility and complex flavor profile.

What should balsamic vinegar be combined with in marinades?

The marinade with balsamic vinegar in its composition perfectly combines various ingredients, enriching the dish with bright flavor and aromatic nuances:

• Olive oil is a classic, just the perfect combination, gives softness and balance to the taste, it is a universal marinade for vegetables with balsamic vinegar, as well as for poultry and various meats.
• Garlic and herbs – rosemary, thyme, basil or oregano and garlic complement the vinegar and create a fragrant marinade for poultry and fish dishes.
• Honey or maple syrup – add sweetness and help balance the acidity of vinegar, this combination makes an excellent pork marinade with balsamic vinegar.
• Shallots or red onions – give sweetness and a slight spicy sharpness, go well with vinegar in marinades for steaks or fish.
• Soy sauce combined with garlic creates a rich marinade with Asian notes, especially a mix such as marinade for meat with balsamic vinegar, in particular for beef or chicken.
• Citrus juice (lemon or orange) – enhances freshness and adds a sweet and sour accent, great for marinades for chicken and fish.
• Mustard is Dijon or grainy, adds piquancy and helps thicken the marinade, suitable as a marinade for chicken with balsamic vinegar, as well as for pork.

This unique compatibility of the product with any spices and flavorings makes it possible to improvise and create your own flavor bouquets with any meat, vegetables or fish.

Prescription Trick

This vinegar harmoniously combines with different products and spices, so you can safely add your own ingredients to any recipe based on your preferences. But, if you are preparing a marinade for a barbecue with balsamic vinegar, you should know one feature. The acidity of the product can neutralize the effect of salt, so it is recommended to salt the shish kebab immediately before frying it.

There is another life hack: first, all the ingredients of the marinade (except vinegar) mix and add salt, leaving the kebab in the mixture for 2-3 hours to infuse. Then the meat is poured with vinegar and given a little more time to completely marinate in the finished marinade.