A splash of balsamic vinegar or a vinaigrette dressing each brings out the subtle flavor of the dish it dresses.
Good food invites a sensual experience. Pretty though a dish of salad greens, olives and feta cheese might be, and however fresh it tastes, once you add bite and flavor in the form of a dressing you bring all your senses into play. Dressings aren't reserved for savory courses either; a drizzle of true balsamic vinegar and a hint of chili on ice cream is a revelation. Know your dressings and their capabilities, and add more zing to your cuisine.
Balsamic Vinegar
True balsamic vinegar is made in the Italian province of Modena, taking over 30 years to achieve its syrupy smoothness and rich flavor. Balsamic.com describes how workers simmer grape juice on a low heat to reduce it, and add yeast for fermentation. The fermented juice is enriched with a "madre" culture, or "mother" -- a small quantity of vintage balsamic vinegar, then stored in aged barrels of a variety of woods such as chestnut, cherry and mulberry. Over the years, the juice slowly evaporates and is decanted into progressively smaller casks, resulting finally in the rich, sweet balsamic vinegar prized throughout the world.
Balsamic Vinegar On Its Own
Balsamic vinegar brings a unique flavor to vinaigrette dressings, but it has its own song to sing and is best used on its own. Provide a small dish of balsamic vinegar as a dip for raw vegetable crudit s or raw fish. Drizzle it on desserts, slather it on roasted vegetables or reduce it further to add a syrupy tang to meat or vegetable dishes, for a full flavor that is otherwise masked by the addition of oils or herbs in standard dressings.
Vinaigrette Dressing
The flavors of vinaigrette dressings are derived from the addition of vinegar to oil and the ratio of one to the other, and any herbs or spices you care to add. Walnut, sesame, olive, ground-nut or sunflower oils make good dressing ingredients, and you can add herbs, minced garlic, seasonings and mustards. Gordon Ramsay suggests mixing one of the nut oils with a lighter sunflower oil for subtle flavor, and to use lighter vinegars such as rice wine or simply some white wine to reduce the acidic taste.
Storing Vinegar-Based Dressings
Blend vinaigrette dressings and store in an airtight jar in the refrigerator for up to two weeks. Give the bottle a good shake before each use. True balsamic vinegar is aged over 30 years and is bottled in dark glass to protect it from light. It will keep for years if you store it in a cool, dark place. The cheaper varieties either have vinegar added to them or haven't been aged for as long as the traditional product, but they are adequate if your budget won't allow you to afford the more expensive varieties.
Tags: vinaigrette dressings, balsamic vinegar, balsamic vinegar, subtle flavor, True balsamic
