Maple Balsamic Vinaigrette Recipe (2024)

FAQs

What do you do with maple balsamic vinegar? ›

You can use Vermont Maple Balsamic Vinegar almost anywhere you use maple syrup. Think pancakes, waffles yogurt, and oatmeal. Drizzling it over ice cream or bread pudding, use it in cakes and frosting, toss fruit in it, glaze pork (especially bacon, pork chops, and ham), and more!

BALSAMIC DRESSING

Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.

Red Wine Vinegar and Maple Syrup

While red wine vinegar by itself doesn't make the best substitute for balsamic, sweetening it with a bit of maple syrup can achieve a near-equivalent flavor.

One way to get the most flavor out of your balsamic vinegar is to splash some on a slice of cheese. Balsamic tastes the best when it's paired with something creamy. A good slice of cheese is no exception to this rule. The tartness of the balsamic is a nice addition to the sweetness of the peaches.

Typically the healthiest salad dressings are those that are oil-based, because they are made with heart-healthy fats such as olive oil, nut oils, and canola oil. However, because the standard ratio to making a vinaigrette is three parts oil to one part vinegar, even the healthiest salad dressings are high in calories.

Improves digestion and gut health

The enzymes in balsamic vinegar help with digestion and absorption of nutrients, making this an excellent addition to any diet plan. Protein – Balsamic vinegar helps with protein digestion by breaking down the amino acids and making them more absorbable by your body.

The polyphenols found in balsamic vinegar have antioxidant properties that multiple studies show may help improve cardiovascular health. While not a substitute for medication, incorporating balsamic vinegar into a heart-healthy diet could be a small but flavorful step toward maintaining healthy blood pressure.

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.

What is the formula for vinaigrette dressing? ›

The French have decided that the perfect ratio for a vinaigrette is 3 parts oil to 1 part vinegar. For my personal taste, that's a little too oily — but it's totally up to you. My simple system is: In a small screw-top jar, place vinegar and a pinch of salt; cover and shake (this helps to dissolve the salt).

Italians put balsamic vinegar on a variety of dishes including salads, risotto, grilled meats, and cheeses. It's also used to flavor strawberries and other fruits.

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.

Fini Balsamic Vinegar

One of Garten's most popular recipes that feature balsamic vinegar is her Panna Cotta with Balsamic Strawberries. And when it comes time to coat the strawberries with balsamic vinegar, sugar and pepper, be sure to use Garten's favorite Fini Balsamic Vinegar. Photo : Amazon.

Traditional balsamic can be used at the end of the cooking. It's excellent drizzled over traditional veal scaloppine, a rich risotto, or the Italian stew bollito misto. It's also great over grilled meats and seafood. Add about a teaspoon per person just before serving to get the best of its flavor.

Add at the end of the cooking process to bring all the flavors together. Start with a smaller amount of vinegar, sample the broth and add more if necessary.

It may damage tooth enamel.

Vinegar's acidity can soften enamel over time, making teeth more susceptible to erosion. To help protect your teeth, consider having balsamic vinegar as part of a meal rather than sipping it on its own, and ensure you practice good oral hygiene.

A dose of sugar (such as maple syrup, which lends a haunting sweetness here) helps the process along: it is converted into alcohol, which then ferments into the softer acetic acid. The result is like balsamic vinegar but rounder and more syrupy.