Balsamic Vinegar, Vinaigrette and Glaze Recipes

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Adjust our delicious balsamic vinegar recipe to taste just the way you want it to...No surprises! You can make it as sweet or vinegary as you desire.

In case you're wondering, read the back of any store-bought balsamic vinegar. Look for the ingredient "mosto cotto" or "cooked grape must"--that ingredient is Vino Cotto! Unlike some balsamic vinegar brands, yours will not contain any additives, sweeteners, preservatives, or colorants. This makes yours a much healthier alternative for your family.

Use your homemade balsamic vinegar in all recipes that list it as an ingredient. Your family and friends will love what you make. And, you'll have bragging rights, too. You can say, "I even made the balsamic vinegar!" But, if you prefer that the dish not having a vinegary flavor to it, replace the balsamic vinegar with just Vino Cotto. It will come out delicious!

Ingredients:

1/2 cup Vino Cotto di Montillo
1/2 cup red wine vinegar, 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 (shown to the left)

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. While your meat or vegetables are cooking, prepare your glaze.

DIRECTIONS

For a sweet, smooth glaze, add 1 cup of Vino Cotto di Montillo to a small saucepan. If you prefer a sweet, 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 could take on an almost burnt flavor. It's best to slowly reduce it until it thickens enough to lightly 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. Put the remaining glaze into a gravy boat and serve.

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.