You’ll be surprised how its intense and well-balanced flavour can transform dishes.
- Drizzle it over salad, steak, risotto, vegetables, pizza, jacket potato, parmesan, strawberries or even ice-cream!
- Add it to a salad dressing or marinade
- Add at the end of cooking to
- give gravy some oomph
- stir a teaspoon in a stew
- splash into a sauce
Making a Balsamic Vinaigrette
So simple with good quality ingredients
- Put 2 tablespoons of balsamic vinegar in a jam jar with a big pinch of salt and a pinch of pepper. Shake until the salt is dissolved
- Add 6 tablespoons of extra virgin olive oil
- Shake well & drizzle over salad
Keep for 2 weeks in the fridge. Add 1 tsp of wholegrain or Dijon mustard or 1/2 tsp of English mustard at step 1 for extra flavour.
Balsamic vinegar is made with grape must that has been obtained by gently pressing hand-picked grapes. The must is cooked within 24 hours of it being pressed in order to avoid any fermentation. It is cooked over a direct heat for 36-48 hours, until it has reduced by half.
The grape must is then put into a series of wooden barrels to start the aging process. Each year the vinegar is moved to a different barrel made from a different wood (some of the woods used are oak, ash, juniper, mulberry, cherry and chestnut). The barrels are open to enable the natural concentration of the liquid by evaporation, usually around 10%.
The result is that as a vinegar ages, its taste becomes more complex. And as time goes on, more evaporation occurs, making a sweeter and denser balsamic.
Cooked grape must, wine vinegar. Contains SULPHITES.
Delivery is free on all hampers and for orders over £60 to most of the UK mainland, but there will be an additional charge for “Highlands and Islands”, as described by our couriers. This will be applied during the checkout process. There is a delivery charge of £8.25 for non-hamper orders under £60.
Please refer to our Delivery Information page for full details.
