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A wonderful way to add pizzazz to your green salad is using Italian balsamico vinegar.<br><br><br><br>
True Italian Aceto Balsamico Tradizionale should not be confused with commercially produced vinegar that has been labeled as balsamico. They are merely a condiment seasoning and no more. Experts say you get what you pay for. Some excellent commercial producers are Villa Bellentani and Masserie di Sant Erame Balsamic vinegars of Modena. When you are buying vinegar, try to sample it, as each vinegar has a subtly different flavor. Some have a sweet and sour taste while some have a distinctly woody flavor. Quality balsamico will have a viscous syrupy consistency. Buy whatever flavor personally appeals to your taste.One has to be wary of the imitation balsamics available in the markets today. Some have caramel added to enrich their color while other claim to make white balsamic vinegar, to which no caramel or artificial colorings have been added. Such vinegars are not authentic at all. True balsamico never has any added color or artificial flavorings. The rich dark color of the tradizionale comes from the natural caramelization of grape must that continues in the ageing years in the barrels. Authentic Aceto Balsamico Tradizionale never contains caramel.<br><br><br><br><a href="http://oilandvinegar.cruets.com/" target="_blank">Balsamic Vinaigrette Recipe</a><br><br>
Ingredients: 1/2 cup aged balsamic vinegar<br><br>
1 tablespoon soy sauce or tamari<br><br>
2 tablespoons clover honey<br><br>
2 cloves garlic, minced<br><br>
Crushed dried red pepper to taste<br><br>
1/2 cup extra-virgin olive oil<br><br><br><br>
In a medium bowl, whisk together balsamic vinegar, soy sauce, honey, garlic, and red pepper. Add olive oil in a thin stream, whisking until emulsified. You can also use a food processor to mix all the ingredients if you like.<br><br>
Be sure to gradually whisk or blend the oil into the vinegar, you create an emulsion (an emulsion is a mixture of two liquids that usually dont combine so readily or smoothly.)
 
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