Balsamic vinegar and balsamic vinaigrette are two common ingredients used in cooking and salad dressings. While they share some similarities in terms of ingredients, they are distinct products with notable differences in their uses, flavors, and nutritional profiles.
What is Balsamic Vinegar?
Balsamic vinegar is a type of vinegar made from grape must – the crushed skins, seeds, and stems left over after grapes have been pressed for winemaking. It originated in Italy in the Emilia Romagna region, and is protected by European Protected Designation of Origin (PDO) laws which dictate that it must be produced in certain areas of Italy using traditional methods in order to be labeled as “balsamic vinegar.”
To make balsamic vinegar, grape must is cooked down into a syrup called saba. Saba is then aged in a succession of wooden barrels over a minimum of 12 years, up to 100 years for the highest quality traditional balsamic vinegars. These barrels impart layers of flavor to the vinegar as it evaporates and concentrates over many years. The resulting product is a glossy, rich, sweet-tart vinegar.
There are several types of balsamic vinegar, which vary based on ingredients and aging time:
- Traditional Balsamic Vinegar of Modena PDO – Made in Modena and Reggio Emilia Italy from local grape varietals including Trebbiano and Lambrusco. Aged for a minimum of 12 years up to 25-100 years for the best quality.
- Balsamic Vinegar of Modena PGI – Made anywhere in Modena and aged for a minimum of 2 months. Less expensive and regulated than the traditional version.
- Balsamic glaze or condimento – Thick, sweet syrup made by reducing balsamic vinegar. Not vinegars and unregulated.
- White balsamic – Clear and made from white grape varietals. Does not contain caramelized grape must.
- Apple balsamic – Balsamic made from apples rather than grapes.
In terms of taste, high quality traditional balsamic vinegars have a complex flavor profile – they taste rich, sweet and tart with notes of raisins, molasses, cherries, plums, vanilla, honey, and warm spice. Lesser quality balsamic vinegars tend to primarily taste tart and acidic.
What is Balsamic Vinaigrette?
Balsamic vinaigrette is a salad dressing made with oil, balsamic vinegar, and emulsifying ingredients. Unlike pure balsamic vinegar, balsamic vinaigrette contains additional ingredients to create an emulsion between the vinegar and oil, turn the mixture into a pourable liquid, and balance flavors.
A basic balsamic vinaigrette consists of:
- Balsamic vinegar – Usually 2 parts vinegar to 3 or 4 parts oil.
- Oil – Olive oil and/or vegetable oils like canola oil.
- Emulsifier – Mustard, honey, or egg yolk.
- Seasonings – Salt, pepper, herbs, garlic, shallots, etc.
- Thickener like dijon mustard – To stabilize the emulsion.
The ingredients are combined and whisked, shaken, or blended together to form an emulsion. Unlike an oil and vinegar separated salad dressing, the vinaigrette maintains a uniform consistency.
The proportion of oil to vinegar, specific types of oils, additions like herbs and spices, and mixing technique can all vary to produce different styles of balsamic vinaigrette:
- Vinaigrette: 1 part vinegar to 3 parts oil is typical.
- Sauce: Equal parts vinegar and oil.
- Marinade: Higher proportion of vinegar, along with plenty of seasonings.
Differences Between Balsamic Vinegar vs Balsamic Vinaigrette
While balsamic vinaigrette relies on balsamic vinegar as a key ingredient, there are several notable ways that balsamic vinaigrette differs from plain balsamic vinegar:
Ingredients
The main ingredients in balsamic vinegar are cooked, aged grape must and wine vinegar. Balsamic vinaigrette contains vegetable oil, emulsifiers like mustard or egg, and seasonings in addition to the vinegar.
Production
Balsamic vinegar is made through an extensive process of reducing and aging grape must. Balsamic vinaigrette is quickly mixed together from its ingredients.
Purpose
Balsamic vinegar is primarily used as an ingredient itself in recipes, or drizzled over finished dishes. Balsamic vinaigrette is used as a ready-to-use salad dressing, sauce, or marinade.
Flavors
High quality aged balsamic vinegar has a complex, nuanced flavor. The additional ingredients in balsamic vinaigrette dilute the flavor of the vinegar itself. Vinaigrettes also incorporate other seasonings for balance.
Consistencies
Balsamic vinegar is a thin, free-flowing liquid. Balsamic vinaigrette is an emulsion with more body and viscosity to coat ingredients.
Shelf Life
Unopened balsamic vinegar can be stored for many years, sometimes decades. The vegetable oil in balsamic vinaigrette shortens its shelf life significantly, to about 1 year at most.
Nutrition
Balsamic vinegar provides minimal nutrients aside from trace amounts of antioxidants. Balsamic vinaigrette’s oil content makes it higher in calories, fat, and vitamin E compared to straight vinegar.
Uses for Balsamic Vinegar vs. Balsamic Vinaigrette
Due to their distinct ingredients, flavors, and textures, balsamic vinegar and balsamic vinaigrette each shine in different culinary applications.
Balsamic Vinegar Uses
- Drinking straight from the barrel as dessert wine (traditional aceto balsamico only).
- Drizzling over fresh fruits like strawberries, figs, or pears.
- Dressing simple green salads, especially with mozzarella or feta cheese.
- To flavor pan sauces, reductions, and glazes.
- As part of a brine for meats.
- Deglazing a pan after cooking meats.
- Adding flavor and acidity to roasted vegetables.
- Used in desserts like panna cotta or ice cream.
Balsamic Vinaigrette Uses
- Tossed with hearty lettuces like romaine, kale, spinach, or arugula.
- Marinating and dressing grilled meats, seafood, and vegetables.
- As a sandwich spread.
- Served alongside bread and olive oil as an appetizer dip.
- Brushing over proteins before cooking, like chicken breasts or pork chops.
- Thinned out as a sauce for bowls of grains and vegetables.
Shopping for Balsamic Vinegar vs. Balsamic Vinaigrette
When shopping for either balsamic vinegar or vinaigrette, here are some tips:
Balsamic Vinegar
- Read labels and look for “Aceto Balsamico Tradizionale” to find the best quality.
- Expect to pay $50 or much more for a small 100-250mL bottle of the good stuff.
- Opt for varieties aged 12+ years.
- Consider the thickness or density.
- Look for a short ingredient list – ideally just grapes and vinegar.
- Taste it! Quality balsamic should have sweet and sour balance.
Balsamic Vinaigrette
- Check for “balsamic vinegar” as the first ingredient.
- Avoid “balsamic flavoring” or unspecified vinegar.
- Opt for olive oil or avocado oil.
- Look for added seasonings like garlic, herbs, shallot, honey.
- Shake before use to reincorporate separated ingredients.
- Taste test for proper flavor balance.
You can also easily make your own delicious balsamic vinaigrette at home with quality ingredients.
Frequently Asked Questions
Can you drink balsamic vinegar straight?
You should not drink low quality balsamic vinegars straight, as they can irritate your throat. However, sipping high quality traditional balsamic vinegar from Modena straight from the barrel is a revered part of the experience and important for appreciating the flavors.
Is balsamic vinaigrette healthy?
Balsamic vinaigrette can be a healthy salad dressing choice, especially if made with quality ingredients. Opt for versions made primarily with olive oil, balsamic vinegar, and minimal added sugar. Balance it out by eating with veggies.
How long does balsamic vinaigrette last after opening?
An opened bottle of balsamic vinaigrette will normally last about one year in the refrigerator. Make sure to screw the lid on tight after each use. If any mold develops on the surface or it smells off, it’s time to discard.
What’s the difference between balsamic glaze and balsamic vinegar?
Balsamic glaze is made by heavily reducing balsamic vinegar into a thick, syrupy texture. It has a more concentrated sweetness compared to vinegar, and is used more like a drizzle condiment versus an ingredient.
Can you substitute balsamic glaze for balsamic vinegar?
For vinaigrettes and other recipes calling for balsamic vinegar, you generally cannot substitute in balsamic glaze 1:1. The glaze is much thicker, sweeter, and more concentrated. You can try using small amounts of glaze thinned with water.
Conclusion
Balsamic vinegar and balsamic vinaigrette both provide great flavor to recipes, but differ greatly in their production methods, end use, flavor profiles, and more. Balsamic vinegar shines when used as a pure finishing touch for its complexity, while vinaigrette delivers big flavor in a emulsified dressing or marinade. Look for quality ingredients when buying either product, and enjoy experimenting with their distinct flavors!