Good Eats: Saute vegetables, use in stir-fry dishes, or over mild-flavored fish.
Perfect Pairs: Lime, Chipotle, Lemon, Sesame, Garlic, or any-mild EVOO
Honey and ginger are two of the oldest and most popular ingredients for flavoring all kinds of cooking, and are often paired in recipes for their sweet-and-spicy, soothing-and-hot balance. Our Honey Ginger White Balsamic vinegar teams these two favorites with white balsamic vinegar, made from white Trebbiano grapes. The moderate acidity of the white balsamic vinegar balances perfectly with the bite of the ginger and the natural sweetness of the honey.
Add Honey Ginger White Balsamic to stir-fry dishes [this pairs exceedingly well with roasted sesame oil], or drizzle a spoonful onto lightly cooked vegetables. Persian Lime olive oil is a superlative match for Honey Ginger White Balsamic for a marinade or zesty salad dressing. Try Honey Ginger White Balsamic as a glaze for ham or meat on the grill.
Balsamic Vinegar is a delicious aged vinegar, prized for its sweet-tart, concentrated flavor. We offer you the very best Balsamic Vinegars that we import directly from the rolling hills of Modena, Italy, where true balsamic vinegars have been produced since the Middle Ages.
True balsamic vinegar is not made from wine, as you might expect, but rather from pressed, un-fermented Trebbiano and Lambrusco grapes. The pressed grapes are simmered over an open flame, and reduced to a thick syrup. This sweet syrup is in turn fermented twice, then slowly aged and evaporated in a succession of smaller and smaller barrels, made from different aromatic woods. As the balsamic vinegar ages, moisture evaporates out, and the vinegar thickens and its complex flavors become more concentrated.
Balsamic Vinegar has many culinary uses, including salad dressings, dips, marinades, reductions and sauces. Try a splash of balsamic vinegar to enhance steaks, fish, egg dishes -- even fresh fruit, and on ice creams, gelati and desserts. Buon Appetito!