Balsamic Vinegar, Vinaigrette and Glaze Recipes

MIFAdded by MIF    

October 15, 2020

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A delicious recipe that tastes exactly the way you want it to...No surprises! Make it as sweet or vinegary as you want. This recipe has the same two ingredients found in quality, condiment-grade balsamic vinegar brands. Read store brand labels and look for the ingredient "mosto cotto" or "cooked grape must"--that ingredient is Vino Cotto! Unlike some brands, yours will contain no additives, sweeteners, preservatives or colorants.

Use your balsamic vinegar in all recipes that include it as an ingredient. You'll love the results!


1/2 cup Vino Cotto di Montillo

1/2 cup red wine vinegar, to taste

1/4 cup classic or extra virgin olive oil*

1/4 tsp. Kosher salt (optional)


Balsamic Vinegar

Easily create your own balsamic vinegar by combining authentic Vino Cotto di Montillo with your favorite red wine vinegar. Start with equal parts of each ingredient then adjust to taste. For a sweeter balsamic vinegar, add more vino cotto. For a more vinegary taste, increase the amount of red wine vinegar. Mix well to emulsify the ingredients before serving.

Balsamic Vinaigrette

For a delicious balsamic vinaigrette for salads, follow the ingredients list to the left and adjust each to taste. Mix well before serving.

*Note: Extra virgin olive oil has a natural bitter taste to it where classic olive oil is mild.

Balsamic Glaze

This glaze tastes delicious over ham, pork tenderloin or pork chops, beef, salmon or shrimp, and on vegetables such as carrots, Brussels sprouts, and string beans, to name a few. While your meat or vegetables are cooking, prepare your glaze.

For a sweet, smooth glaze, add 1 cup of Vino Cotto di Montillo to a small sauce pan or if you prefer a sweet, tangy glaze, add 1-2/3 cups of your homemade balsamic vinegar to a small sauce pan. No matter which flavor you go with, simply simmer each over low heat. Stir frequently. Be careful not to cook it down too quickly or it will take on an almost burnt taste. Slowly reduce it until it thickens enough to lightly coat the back of your spoon.

Serve Over Meat: After your meat is done cooking, slice it then transfer it to a serving tray or dish. Drizzle some heated glaze over the meat. Put the remaining glaze into a gravy boat and serve hot.

Serve Over Vegetables: When the vegetables are cooked, tansfer them to a serving tray or dish. Drizzle some heated glaze over them. Toss to evenly coat them. Serve hot.


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