Good Eats: Marinades for pork or poultry, dressings for salads, over fruits
Perfect Pairs: Any light-flavored single varietal olive oil, or match with Eureka Lemon, Persian Lime, Basil, or Harissa Olive Oil
This white balsamic vinegar was the pick of AllSpicer Eva, who was adamant that we should start stocking it. We're so glad she insisted - it's a wonderful addition to our range of balsamic vinegars. Here's why:
The lemongrass in our Lemongrass Mint White Balsamic Vinegar adds a simple herbal flavor to the mix while the mint adds a balancing sweetness. Add a splash to Asian recipes that prominently feature fresh ginger, to balance the ginger's spiciness, or add a spoonful to dishes that could use a contrast to the sweet taste of coconut milk.
Crisp, cool and tart, Lemongrass Mint White Balsamic Vinegar tastes like summertime in a bottle. A light blend of Thai Lemongrass and barrel-aged Italian white balsamic, this herbal-tart vinegar also has a little “kiss” of cooling mint.
Dress a slaw or salad of cabbage, sesame seed and cilantro in a vinaigrette of Lemongrass Mint White Balsamic (with Sesame Seed Oil or a single-varietal Olive Oil). Top thinly-sliced beef, or fresh seafood or shellfish, with a drizzled reduction of Lemongrass Mint White Balsamic. Add a tablespoon to your pork or poultry marinade recipe. Toss noodles or make a dipping sauce for lettuce wraps or spring rolls with this bright and bracing white balsamic vinegar.
Look to Lemongrass Mint White Balsamic as your “secret ingredient” for adding flavor to desserts and beverages: a south-Asian-influenced Mojito, an iced green tea, simple sorbet, or even the easiest drink of all: to flavor bubbly club soda. Stop by our oils and vinegars tasting bar, and taste for yourself why we think it’s such a great addition to our balsamic offerings.
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!