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.