Balsamic vinegar can be used to flavor meats and vegetables with a variety of herbs and spices, but it’s important to find the right balance between marinating time, vinegar, and other ingredients. There are two types of balsamic vinegar, traditional and commercial, and different types of marinades can be created using sweet or savory ingredients. A simple vinaigrette can also be used as a balsamic marinade.
The best balsamic marinade will use the powerful, deep taste of balsamic vinegar to flavor meats or vegetables without overpowering the dish. The flavor of balsamic vinegar can be combined with a number of strong herbs and can flavor a variety of foods, from steak to fish to vegetables. It goes well with Italian spices such as marjoram and rosemary. Vinegar can also resist soy sauce in Asian marinades. The key to a good balsamic marinade is finding the right balance between marinating time, vinegar, and other ingredients.
Something to realize when choosing the best balsamic marinade is that there are two types of balsamic vinegar available. The first is real, traditional balsamic vinegar. This is made from crushed grapes that have been aged for at least 12 years and has a thick, rich and slightly sweet flavour. The second type of balsamic vinegar is a more commercial version made from wine vinegar; it has additives such as food colors, sweeteners and preservatives added. The flavor of the imitation balsamic is similar to, but not the same as, the traditional variety.
The complex flavor of vinegar has led to a variety of recipes. One type of balsamic marinade accentuates the sweetness of the vinegar and uses fruits such as oranges, lemons and juniper berries. These types of marinades are recommended for chicken or pork, so the meat won’t overwhelm the delicate flavors. It can also be used on salmon.
Another type of balsamic marinade uses strong, savory spices to create a marinade that can penetrate thick, fatty meats like steak. These can include traditional Italian cooking ingredients, including parsley, garlic, olive oil, and red pepper flakes. One ingredient that is often used, especially in a beef marinade, is Worcestershire sauce, which helps add some depth. Sugar or brown sugar is often added to a balsamic savory to balance out the flavor.
The complex flavor of balsamic vinegar can also lead to more unconventional ingredient combinations. A vanilla, basil and balsamic brine can be used on the salmon to create a dish with a unique taste. Green chiles can be combined with vinegar to form a thick marinade that can add spice and depth to eggplants. Some marinades even require the addition of ketchup.
Sometimes, the best balsamic marinade might be as simple as vinaigrette. This is just balsamic vinegar, olive oil, Dijon mustard, and salt and pepper. This can be used on almost any meat or vegetable and will impart the balsamic vinegar flavor to the food being marinated.
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