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.
Other ingredients are specified in each individual recipe
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.
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.
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.
Serving idea: with ice cream.
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)
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.
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.
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.
Roughly chop the onions and add them to a pan with the sugar on a medium heat, and cook until soft.
Add the Balsamic Vinegar and red wine, and boil for 10 minutes, and then simmer for 40 minutes or until the liquid has reduced.
Pour into sterilised jars and allow to cool.
Preheat the oven to 220C/200c Fan/Gas Mark 7.
Break the cauliflower into small florets and slice the red onion into segments.
Place on a baking tray covered with foil, and drizzle over the Vinegar and Olive Oil then mix until thoroughly covered.
Bake for 20-30 minutes then remove from the oven and serve as a side.
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.
Ingredients: 100ml 1.34 Balsamic Vinegar of Modena, 250ml water, 4tbsp honey, 3tbsp brown sugar, 3 crushed garlic cloves, 1tsp onion powder, 2tbsp light soy sauce, salt and pepper, 1 pork tenderloin
In a mixing bowl, combine all the ingredients apart from the pork.
Add the pork to a slow cooker and pour the sauce over it.
Cover and cook on high for 5 hours, or on low for 7-8.
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.
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.
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.
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.