Balsamic Vinegar
A few drops of good balsamic makes almost anything taste more expensive.
Why I love it
Sweet, tangy and syrupy, it lifts a salad, roasted vegetables, strawberries and a caprese. A little aged balsamic is one of the great, cheap pantry luxuries, and red and white wine vinegar earn their place beside it.
Buying it
Real balsamic (Aceto Balsamico di Modena) is aged and thick; the cheap stuff is thin and harsh with caramel color. A decent Modena IGP for everyday; a thicker aged one for finishing. Keep red and white wine vinegar and apple cider vinegar too.
Storing it
A cool, dark cupboard, vinegar keeps almost indefinitely and never needs the fridge.
Using it
Whisk into a vinaigrette, drizzle over roasted beets, strawberries or a caprese, or reduce it to a glaze. A splash deglazes a pan beautifully.
A little nutrition
Almost no calories and no fat, pure flavor. A way to make food taste rich without any richness.
For a finishing glaze, simmer balsamic gently until it coats a spoon. And a splash over strawberries with a grind of black pepper is a revelation.