Balsamic Vinegar Substitute

Balsamic vinegar, especially the traditional one, has been prepared and used in Modena and Reggio Emilia of Italy since the middle ages. This special vinegar is not like the usual vinegar and is made from the juice of fresh white grapes. The grape juice is usually cooked or boiled for some time, in order to convert it to a concentrated or thick syrup. This syrup is then kept in wooden barrels, made with various types of woods like oak, mulberry, chestnut, cherry, juniper, ash, and acacia, and allowed to ferment by subjecting to a slow aging process. The aging process can take up to 12 to 25 years. During this long period, the syrup thickens or become viscous, while its flavor intensifies.

The traditional or organic balsamic vinegar prepared thus is dark brown colored, and is valued highly both by chefs and food lovers around the world. The traditional balsamic vinegar is however quite expensive. The cheaper commercial versions are usually diluted with wine vinegar, and most of them contain artificial color. They are also thickened with the addition of guar gum or cornflour, and are not subjected to such a long aging process. The unique sweet and fruity flavor of the original balsamic vinegar is hardly imitable, and hence, only a few vinegars can be used as its substitutes.

What is Balsamic Vinegar Used For?

The dark brown colored balsamic vinegar is mainly used in salad dressings, marinades and sauces. It is used in dips, reductions, steaks and grilled fish or eggs as well. Apart from these, it is used in many vegetable and meat dishes, grilled meat, pastas, risottos, poached fruit and also for deglazing pans. The traditional balsamic vinegar is considered to promote digestion, for which it can be taken in a small amount after a meal. The white balsamic vinegar, which is actually made from white wine vinegar and grapes, is preferred for the light-colored foods, as this vinegar is pale amber-colored and so does not change the color of the dish. This vinegar has flavor quite similar to that of the usual balsamic vinegar. But white balsamic vinegar is officially not considered as a balsamic vinegar.

Replacing Balsamic Vinegar in the Kitchen

Basically, it can be substituted with brown rice vinegar and Chinese black vinegar. Rice vinegar is particularly popular in Asian countries, and is widely used for dressings, cooked vegetables and dipping sauces. Brown rice vinegar is made with brown rice and koji, and is dark amber-colored. Like brown rice vinegar, you can use Chinese black vinegar as its substitute. It is usually cheaper than balsamic vinegar and can be used for dipping sauce, stir fries, sharks fin soup and braises. It is generally prepared with rice, millets, wheat, sorghum, and can be distinguished by its black color and malty flavor.

Apart from Chinese black vinegar and brown rice vinegar, sherry or fruit vinegar and red wine vinegar can be used in cooking instead of balsamic vinegar. The red wine vinegar is usually mixed with some sugar or honey, while using it in place of balsamic vinegar. It works well for marinades, sauces and stews. On the other hand, the rich flavored sherry vinegar can be its substitute for the purpose of deglazing pans and also in sauces, stews, dressings and marinades.

These substitutes can be used in various dishes, as well as for salad dressings and marinades. You can also use white wine vinegar with a pinch of sugar added to it. An important point to be kept in mind regarding balsamic vinegar, is that it is not suitable for making pickles and herb infusion process, and it should not be placed in aluminum containers.