Balsamic vinegar has the lovely sour and tangy taste you expect vinegar to have but with a sweetness. The sweetness is either produced naturally in traditional methods or from added sweeteners in the mass produced versions.
I use this particular vinegar in salad dressings, on cheeses and marinades. It is lovely dripped into olive oil with crusty bread, even though this might not be traditional Italian practice.
Vinegar is a very mild acid and has been used for thousands of years as a preservative and flavour enhancer. It is in PK’s Essential Pantry Cupboard Contents.
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