White Balsamic Vinaigrette Recipe - Savory Nothings (2024)

FAQs

What can I do with white balsamic vinegar? ›

Restaurant chefs use white balsamic vinegar not only for its milder flavor, but also because it won't turn a salad dressing or sauce brown the way the regular stuff will. Use it in any vinaigrette recipe, for dressing roasted vegetables, or for deglazing a pan of crispy chicken thigh bits.

(Plus, you'll have extra dressing, which is never a bad thing.) If your dressing is too sweet, add something savory. Salt, of course, will work, but if you want something a little more interesting, opt for anchovies, capers, soy sauce, or miso, instead.

Change up the base ingredients to give your dressing a different flavor. For example, try using rice vinegar, a shot of soy sauce, cilantro instead of parsley, and a slice of fresh ginger; blend in a neutral oil like canola or avocado.

For years it went by the name white balsamic vinegar, as it's made with similar ingredients. Due to some legal constraints that I'll discuss in a moment, it's no longer technically called “white balsamic.” Instead, look for “white Modena vinegar” or “white Italian condiment.”

White Balsamic Vinegar While similar to its classic counterpart, white balsamic is a milder and slightly less-sweet version. It's primarily made in the Italian region of Emilia-Romagna by cooking white Trebbiano grapes, but at a higher pressure and lower temperature, to retain its pale and golden hue.

If your recipe calls for balsamic vinegar and you only have red or white wine vinegar on hand, add a little sweetener like honey or sugar to even out the taste. You can also mix one tablespoon of wine vinegar with two teaspoons of maple syrup to sweeten it naturally.

Caesar dressing. Made up of mayonnaise, cheese, salt and oil (and all too often, anchovies), Caesar tends to be one of the least healthy options out there. Those ingredients cause it to be high in both saturated fats and sodium.

How Long Does Homemade Vinaigrette Last? Traditional vinaigrettes, like the balsamic version listed below, will last longer—sometimes up to a few weeks. However, anything with fresh garlic should be consumed within a few days, as the combination of garlic and oil can form harmful bacteria over time.

CD Kitchen explains that subpar vinegars can create bitter, harsh vinaigrettes. Adding too much vinegar (or lemon juice) can also muck up the acid-to-oil ratio, creating a dressing that's simply too strong for the greens. If this happens, add a pinch of baking soda to quell the bitterness (via Wonder How-To).

What's the difference between balsamic dressing and vinaigrette? ›

Balsamic vinegar is pure vinegar. Balsamic vinegar is dark brown in color and has a very robust, slightly sweet flavor. Balsamic vinaigrette is a mixture made with balsamic vinegar, olive oil, sugar, salt and/or other spices. It is typically used as a salad dressing but has other uses in the kitchen as well.

In addition to white wine vinegar, red wine, sherry, balsamic and cider vinegars can all be used in the same quantities as above. It's really down to personal taste and it's great to have a selection of vinegars in your cupboard to give variety to even the simplest salads.

Increase the red wine vinegar to the dressing to decrease the sweetness. Start with small amount and mix it in. Then taste if it is still sweeter than you like add a little more, until you achieve the taste you like. You could just reduce the amount of sugar in the recipe.

Sugar, just like salt, is a crucial component to vinaigrette — dressings can taste harsh or overpowering if not seasoned correctly. A touch of sweetness mellows the vinaigrette and helps balance the flavors. We recommend using sweeteners that are already in liquid form to make sure they completely dissolve.

- Add some sugar or honey to the dish. Sugar and honey can counteract the sourness of vinegar and add some sweetness to the dish. You can start with a small amount and adjust according to your taste.

If your dressing is too sweet

Balance it out with a pinch of salt or something savory such as capers, miso, soy sauce, or tahini.