The benefits and harms of balsamic vinegar – use in recipes and salad dressings

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Refined aceto balsamico, or balsamic vinegar, is a national product of Italian cuisine. It can rightfully be considered a king among vinegars. Useful dark “balsamics” can give a sophisticated sweet and sour aftertaste to a large number of dishes from meat to fruit.

What is balsamic vinegar

Often fragrant thick liquid is poured into banks with this name. Balsamic vinegar is a must with the addition of a small amount of wine vinegar. Interesting Facts:

  • Preparation begins with the extraction of grape juice from the Trebbyano berries, evaporation to a thick consistency and brown color.
  • Wort mixed with wine vinegar, poured into wooden barrels.
  • The balsamic “young” will be ready only after 12 years, and the “mature” will turn out in 40 years.
  • The Italian vinegar bottle must have an inscription indicating the place of production: Aceto Balsamico Tradizionale di Modena.

Balsamic vinegar – benefits and harms

The clinical benefits and harms of balsamic vinegar for health have not been established: there are no medical studies. Scientists in Sweden checked only its effect on the body in combination with fatty fish, whole grain bread, cereals and soy products. The subjects had better memory, lower cholesterol, improved metabolic processes in the body. There is historical evidence that in Europe, during the plague epidemic, it was used to prevent infection. The use of vinegar is contraindicated only in some diseases of the gastrointestinal tract.

Balsamic vinegar – composition

The composition of balsamic vinegar includes glucose, fructose, a whole complex of trace elements, without which the work of the nervous system and internal organs is disrupted:

  • copper,
  • zinc,
  • manganese,
  • calcium,
  • iron,
  • sodium,
  • potassium.

The presence of anthocyanins, tannins, polyphenols, which are classified as antioxidants, will allow:

  • improve vision,
  • slow down the aging process,
  • increase vascular elasticity,
  • strengthen immunity.

Balsamic Vinegar in a Bottle

Balsamic vinegar – application

The use of balsamic vinegar in cooking is typical for the preparation of various types of meat, salads, sauces, desserts, seafood dishes. For medical purposes, they are used to treat scratches, insect bites. Apply with benefit to gargle. In cosmetology, its antibacterial properties are used to cleanse the skin during rashes. If hair falls out, it is useful to rinse it after washing with water and vinegar, and in addition it will give them a beautiful healthy shine.

Balsamic Vinegar Recipes

  • Cooking time: hour.
  • Servings Per Container: Random.
  • Calorie dishes: 1995 kcal.
  • Purpose: appetizer.
  • Cuisine: Italian.
  • Difficulty: easy.

Some young housewives do not know where to add balsamic vinegar. Cooking dishes with balsamic vinegar is not at all difficult, its presence will give any dish an unusual taste. For example, some people do not like fried liver, then you can try to cook crostini with liver pate and onions balsamic. The dish is universal: it can be served at the festive table, laid out on lettuce, or can be offered for breakfast.


  • chicken liver – 0.5 kg;
  • onion (large) – 5 pcs.;
  • garlic – 1-2 teeth .;
  • capers – 2 tsp;
  • balsamic vinegar – 100 ml;
  • dry white wine – 100 ml;
  • nutmeg – 1/4 tsp;
  • olive oil – 6 tbsp .;
  • heavy cream – 3 tbsp;
  • salt to taste;
  • pepper to taste.

Cooking method:

  1. Cut 3 onions into half rings, add salt and mix.
  2. Pour 3 tablespoons of olive oil into a pan, warm, pour onion, fry over medium heat for about a quarter of an hour until brown.
  3. Pour 100 ml of vinegar, mix, cook onion for pate for another 15 minutes.
  4. To prepare the pate, heat the remainder of the oil, put capers, chopped 2 onions, chopped garlic, fry a little.
  5. Put the liver in a pan (dry from water), make the fire stronger, fry until crust.
  6. Add white wine, evaporate for 10 minutes, slightly salt, add pepper, about a gram of nutmeg, cream, mix, cook for 5 minutes.
  7. Transfer the mixture to a blender, cook mashed potatoes.
  8. Dry the slices of baguette in the toaster, spread the paté, put the onion on top.

Fried chicken liver with balsamic vinegar

Balsamic vinegar – a home-made recipe

  • Cooking time: 25 minutes (no infusion).
  • Servings Per Container: Random.
  • Calorie dishes: 90 kcal.
  • Purpose: seasoning.
  • Cuisine: Italian.
  • Difficulty: easy.

Fans of Italian cuisine often find balsamic as part of cooking. This product is not available in all kitchens, but you should not be discouraged: the recipe for balsamic vinegar at home in the manufacture, according to reviews, is not as complicated as it might seem. Cooked vinegar will be different from the present, but will complement the taste of the dish with delicious fruity notes.


  • wine vinegar – 400 ml;
  • cherry – 400 g
  • cinnamon – 1/2 tsp;
  • lemon – 1 pc.;
  • sugar – 1 tbsp.

Cooking method:

  1. Put the seedless cherry, zest with lemon in the stewpan, add the remaining ingredients, let it boil, cook for about 20 minutes with slight heat.
  2. Allow to cool, pour into a jar, close the lid, let stand in the refrigerator for several days.
  3. Strain, fill the bottle with liquid, cork, refrigerate, shelf life 1.5-2 months.

Ready balsamic vinegar in a spoon and on a plate

Balsamic Vinegar Salad Dressing

  • Cooking time: 10 min.
  • Servings Per Container: Random.
  • Calorie dishes: 297 kcal.
  • Purpose: refueling.
  • Cuisine: Italian.
  • Difficulty: easy.

A quick and easy to prepare dressing for crispy fresh vegetable salads. You can cook it with a margin, pour into a bottle with a ground stopper, store in the refrigerator for up to 2 days, shake well before further use. Salads with balsamic vinegar are distinguished by refined sweet taste and aroma. With this dressing you get a vinaigrette with an unusual taste.


  • balsamic vinegar – 1 tsp;
  • olive oil – 3 tbsp .;
  • mustard with whole grains – 1/3 tsp;
  • garlic – 1 clove;
  • sugar – a pinch;
  • pepper – to taste;
  • salt to taste.

Cooking method:

  1. Place all ingredients in a bowl, add garlic, crushed by a press.
  2. Beat the mixture with a fork or whisk, let stand for 5-7 minutes, mix.
  3. Pour dressing into salad, mix gently.

Salad dressing with Dijon mustard and balsamic vinegar

Balsamic Vinegar Sauce

  • Cooking time: 30 min.
  • Servings Per Container: Random.
  • Calorie dishes: 1369 kcal.
  • Purpose: seasoning.
  • Cuisine: Italian.
  • Difficulty: easy.

For home cooking cream sauce from balsamic vinegar, it is better to take its light variety without a thickener, made from white wine vinegar. This balsamic is better suited for light sauces, it is not so sweet and softer than traditional red-brown. This sauce goes well with vegetables, beef, spaghetti, chicken, fish.


  • olive oil – 2 tbsp .;
  • butter – 2 tbsp;
  • onion – 1/2 pcs.;
  • balsamic vinegar – 2 tbsp .;
  • cream 30% – 1 tbsp .;
  • Parmesan – 50 g.

Cooking method:

  1. Chop finely onion in a blender.
  2. Heat a mixture of butter and olive oil in a pan, put onion, fry until golden brown.
  3. Pour in the cream, stir, let the mixture boil, add vinegar, mix, remove from the stove.
  4. Pour finely grated Parmesan, stir, let the cheese dissolve completely.

Balsamic sauce

Meat in Balsamic Vinegar

  • Cooking time: 2 hours (excluding pickling).
  • Servings Per Container: Random.
  • Calorie dishes: 3154 kcal.
  • Purpose: second course.
  • Cuisine: Italian.
  • Difficulty: medium.

Guests will not be full of snacks and salads. Tender and juicy meat with balsamic vinegar will be the decoration of the festive table. The dish turns out to be very tasty, satisfying without excess fat, any garnish will suit it. The aromatic mixture of balsamic with herbs, wine, honey and spices used for pickling guarantees results. This is the best answer to the question of why balsamic vinegar is needed..


  • balsamic vinegar – 1.5 tbsp;
  • pork – 1.5 kg;
  • dry red wine – 4 tbsp;
  • garlic – 3 tooth.
  • honey – 1 tbsp;
  • olive oil – 1 tbsp;
  • ground ginger – 1 tsp;
  • black pepper – 2 pinches;
  • rosemary – 1 sprig;
  • thyme – 1 sprig.

Cooking method:

  1. Crush the garlic in a press, mix with other ingredients for marinade, do not add rosemary and thyme.
  2. Prepare a piece of meat, chop over the entire surface with a knife, put in a tray, pour the marinade, let stand for 2 hours in the refrigerator (ideally night).
  3. Lay a piece of meat on the foil, sprinkle with chopped branches of thyme and rosemary, pack.
  4. Bake an hour and a half with medium heat.

Balsamic vinegar medallions on a plate

How to replace balsamic vinegar

It’s difficult to buy high-quality aged balsamic in small cities, and not everyone can buy it at a price – the cost of a 100 ml bottle reaches 80 euros. How to replace balsamic vinegar in the cooking process, each housewife can choose for herself, the difference will not be noticeable. For salad dressing, for example, you can use lemon juice, and in meat dishes – white wine with spices to taste.

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