Balsamic Vinegar, Vinaigrette and Glaze Recipes

 5/5

Customize our balsamic vinegar recipe to suit your taste—make it as sweet or tangy as you like—no surprises! Unlike store-bought options containing additives like colorants, sweeteners, and preservatives, your balsamic vinegar will be all-natural, with no artificial ingredients, making it a healthier choice for your family.

Use your homemade balsamic vinegar in any recipe that calls for it. Your friends and family will be impressed. You can even boast, "I made the balsamic vinegar, too!"

Ingredients:

1/2 cup Vino Cotto di Montillo
1/2 cup red wine vinegar, adjust to taste
1/4 cup classic or extra virgin olive oil, to taste*
1/4 tsp. Kosher salt (optional)

*Extra virgin olive oil has a natural bitter taste to it where classic olive oil is mild.

Directions:

Balsamic Vinegar Recipe

Easily create your own balsamic vinegar! Mix authentic Vino Cotto di Montillo with your favorite red wine vinegar. Start with equal parts of each ingredient then adjust to taste. For a sweeter balsamic vinegar, add more vino cotto. For a more vinegary taste, add more red wine vinegar. Mix well to emulsify the ingredients before serving.

YIELD: 1 cup (8 fl. oz.)

Balsamic Vinaigrette Recipe (ingredients shown in left column)

For a delicious balsamic vinaigrette, follow the recipe shown to the left and adjust each ingredient to suit your taste. Mix well before serving.

YIELD: 1-1/4 cups (10 fl. oz.)

Balsamic Glaze

This delicious glaze tastes amazing over chicken, ham, pork tenderloins and pork chops, beef, salmon or shrimp, and on vegetables such as carrots, Brussels sprouts, and string beans, to name a few. Prepare the glaze while your meat or vegetables are cooking.

Directions

For a sweet, smooth glaze, add 1 cup of Vino Cotto di Montillo to a small saucepan. If you prefer a sweet and tangy glaze, instead of vino cotto add 1-2/3 cups of your homemade balsamic vinegar to the saucepan. No matter which flavor you go with, simply simmer it slowly over low heat. Stir frequently. Be careful not to cook it down too quickly or it can burn. It's best to slowly reduce it until it thickens enough to coat the back of your spoon.

Over Meat: After your meat is done cooking, slice it then transfer it to a serving tray or dish. Drizzle the hot glaze over the meat or transfer the glaze into a gravy boat. Serve hot.

Over Vegetables: After the vegetables are cooked and strained, transfer them to a serving tray, dish, or bowl. Drizzle the hot glaze over them. Gently toss to evenly coat. Serve hot.