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15 Ways to use 1.34 Balsamic Vinegar of Modena

Found in professional kitchens across the country and enjoyed by home cooks too, our 1.34 Balsamic Vinegar is produced in Modena and is of the highest quality. Balsamic can often be neglected to only dressing salads, so we have compiled fifteen ways to use Balsamic Vinegar that will show you how versatile this ingredient can be. If you would like to know more about how Balsamic Vinegar is made and what differentiates ours from others, you can read our Balsamic Vinegar guide or sign up to one of our Balsamic Vinegar Virtual Masterclasses.

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1. Ice Cream

Ingredients: 3 scoops of the ice cream of your choice (we recommend strawberry or vanilla), 1tbsp 1.34 Balsamic Vinegar of Modena.


Scoop the ice cream into a serving bowl, and drizzle the Vinegar over. Add more or less as desired.


2. Vinaigrette

Ingredients: 8tbsp Early Harvest Extra Virgin Olive Oil, 3tbsp 1.34 Balsamic of Modena, 1tbsp honey, 1tbsp Wholegrain Mustard, 1 crushed clove of garlic, 1tbsp basil, 1tsp oregano.


In the desired container to store it, mix all the ingredients together, place the lid on and shake until thoroughly combined. Serve on salads, with bread, and more.

Instagram Tomato & Strawberry Salad with Organic Balsamic Vinegar & Salted Ricotta 8-2.jpg

3. Strawberries

400g strawberries, 2tbsp 1.34 Balsamic Vinegar of Modena, 50g caster sugar.

Cut the stem and leaves off the strawberries and halve them. Drizzle the Vinegar over, then sprinkle the sugar on top.

4. Cocktail 

Ingredients: 10ml whiskey, 10ml 1.34 Balsamic Vinegar of Modena, 1 can of ginger beer, 6 ice cubes.


Add the whiskey and Vinegar to a cocktail shaker with 3 ice cubes and shake well. Pour into a glass with 3 ice cubes, top with the ginger beer. Serve with optional fresh mint garnish.

(18+, please drink responsibly) 


5. Roast Potatoes

Ingredients: 1kg Maris Piper potatoes, 100g fat (goose or duck is preferred), 100g Parmigianno Reggiano, 3tbsp 1.34 Balsamic Vinegar of Modena, salt and pepper to taste.


Preheat the oven to 220C/200C Fan/Gas Mark 7. Peel the potatoes and slice them into the desired sizes. Heat the fat in a baking tray until piping hot. Add the potatoes to the baking tray, drizzle with the Vinegar, then sprinkle over the Parmigianno Reggiano and top with salt and pepper, tossing to combine.
Cook in the oven for 40 minutes, or until golden brown and crispy.

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6. Antipasti Board

Ingredients: Harlequin olives, Mozzarella Di Bufala, Balsamic Tomatoes, Aubergine Mezze, Black Olive Tapenade, Cornichons, Balsamic Onions, Nocellara Focaccia, 3tbsp Verdemanda Olive Oil, 2tbsp 1.34 Balsamic Vinegar of Modena.

In the desired amounts, place all the ingredients except for the Olive Oil and Vinegar on a board, in a platter style. Slice the focaccia into long thing slices. Place the Olive Oil in a small bowl, and add the Vinegar to the centre of it, aiming to keep the outside purely oil for presentation purposes and serve.

7. Baked Fruit Tart

Ingredients: 400g strawberries, 1 sheet of puff pastry, 100g 1.34 Balsamic Vinegar of Modena, 1tsp brown sugar


Preheat the oven to 200C/220C Fan/Gas Mark 6. Cut the puff pastry into squares (we recommend 4-6) and place on a baking sheet lined with parchment paper, pricking the pastry all over. Slice the strawberries about 0.5cm thin and arrange them on top of the pastry squares, leaving the edges clear. Bake in the oven for 25 minutes or until golden brown, turning it round half way through. Meanwhile, add the Vinegar and sugar to a small pan and simmer for 10 minutes and keep warm until ready to use. When ready to serve, drizzle the Vinegar mix over the tarts. Serve with optional ice cream or whipped cream.


8. Gravy

Ingredients: 1 red onion, 1tbsp Early Harvest Olive Oil, small knob of butter, 1tbsp plain flour, 425ml vegetable stock, 1tbsp Worcestershire sauce, 2tbsp 1.34 Balsamic Vinegar of Modena, salt and pepper.


Peel the onion and finely chop it. In a frying pan over a high heat, add the oil and fry the onion with a wooden spoon until brown and caramelised. Once this is done, turn down the heat to medium and add the butter, then stir in the flour until it is absorbed. Gradually add the stock while continuously stirring the gravy until it has the desired thickness. Stir in the Worcestershire sauce and Balsamic Vinegar and then add salt and pepper to taste, and let it simmer for 10 minutes then serve in a warmed pouring jug.

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9. Salted Caramel Balsamic

Ingredients: 300g caster sugar, 90g cubed unsalted butter, 75ml double cream, 1 1/2tsp flaked sea salt, 3tsp 1.34 Balsamic Vinegar of Modena

Using a medium sized pan on a medium heat, melt the sugar and 75ml water, stirring until dissolved. Do not stir the mixture once done. Now, cook and swirl it gently occasionally until it begins to turn dark golden and there are traces of smoke, which should take around 6-8 minutes. Remove the caramel from the heat and stir in the butter one piece at a time then slowly add the cream and salt, stirring all the time. When it has cooled a little more, add the Balsamic Vinegar and mix again.

10. Chutney

Ingredients: 8 red onions, 200g brown sugar, dash of olive oil, 2 Bay Leaves, 150mls bottle of Belazu 1.34 Balsamic Vinegar of Modena, 150ml red wine, 


Cut onions into thin slices and put in a pan with the bay leaves and olive oil. Cook on a low heat for about 15-20 mins. Once onions are cooked through (should be darker colour and soft), add the Balsamic Vinegar and sugar and cook for about another 30 mins, until your chutney is thick and dark. 

Decant your chutney into some sterilised jars and let it cool.

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13. Peach Salad

Ingredients: 200g spinach (or the salad leaves of your choice), 3tbsp 1.34 Balsamic Vinegar of Modena, 3tbsp Garlic Infused Olive Oil, 2 sliced peaches, 1 sliced beetroot, 1 prepared and sliced avocado, 125g goats cheese, salt and pepper to taste.

Lay the spinach out on a serving plate and drizzle 1tbsp of both the Vinegar and Olive Oil over the spinach. Lay the peaches, beetroot, avocado over the spinach, and crumble the goats cheese on top. Drizzle the rest of the Vinegar and Olive Oil over the salad, and season with salt and pepper.

14. BBQ Marinade

Ingredients: 200g 1.34 Balsamic Vinegar of Modena, 100g tomato sauce, 80g brown sugar, 2 crushed garlic cloves, 2tbsp Worcestershire sauce, 1tbsp Dijon Mustard, salt and pepper to taste.


Mix all the ingredients in a small saucepan on a low heat and let it simmer for 10-15 minutes, or longer depending on how sticky you would like the consistency to be. Serve on halloumi, chicken and similar.


15. Caprese Salad

Ingredients: 1 large salad tomato, 250g mozzarella, 1 peeled and pitted avocado, 2tbsp 1.34 Balsamic Vinegar of Modena, 1tbsp Early Harvest Extra Virgin Olive Oil, fresh basil leaves, salt and pepper to taste.


Slice the tomato, mozzarella, and avocado into thin slices and lay them in a repeated pattern in a spiral shape. Drizzle over the Vinegar and Olive Oil, adding more as is desired. Sprinkle with salt and pepper, and top with the basil leaves.