What can't you use balsamic vinegar for? In recent years I have become a little obsessed with this and the more I learn about it, the more I see just how versatile this fermented grape nectar really is.
Here are my top 10 ways to use balsamic vinegar, in no particular order:
1. Salad dressing
2. Adding finishing flavor to roasted Brussels sprouts
3. Make a balsamic reduction to utilize with broiled meats (instructions below)
4. Balsamic reduction on a crostini appetizer
5. On a tomato basil salad (nothing says yum like basil and balsamic vinegar! ) )
6. Paired with garlic and olive oil for a steak marinade
7. As a companion with mozzarella cheese
8. As an ingredient for a zesty barbecue sauce
9. Drizzle balsamic reduction onto vanilla ice cream (really, this tastes great)
10. And, if it had been appropriate to drink it, I would! I may have had a sip (shh).
To make a balsamic reduction, set a cup of cheap balsamic vinegar in a pan and bring to a boil.
Move down on the heat to low so that it continues to bubble, however, not a rolling boil. Cook for about 15 to 20 minutes, stirring occasionally until the vinegar reduces to about 1/2 to 1/4 cup. When it starts to coat the pan, that's about the time you'll eliminate it from the heat.
If you prefer balsamic vinegar in its natural state, you're love balsamic reduction. Make a bunch and store it in the refrigerator to use on all the above mentioned.