Quick Answer
No, balsamic vinegar and balsamic salad dressing are not the same thing. While both contain some amount of balsamic vinegar, balsamic salad dressings have additional ingredients that alter the flavor and consistency.
Balsamic Vinegar
Balsamic vinegar is made from grape must – the crushed skins, seeds, and stems of grapes. It originates in Italy and is made through a process of fermentation and aging in wooden barrels.
Some key characteristics of balsamic vinegar:
– Made from a reduction of pressed Trebbiano and Lambrusco grapes
– Aged in wooden barrels for a minimum of 12 years
– Has a dark brown color and rich, sweet flavor
– Viscosity and density increases as it ages
– No added thickeners, sweeteners, or preservatives
Balsamic Salad Dressing
Balsamic salad dressing has some basic ingredients in common with balsamic vinegar, but also contains:
– Oil – Usually olive or canola oil to emulsify the dressing
– Sweetener – Sugar, honey, maple syrup etc. to balance flavor
– Thickeners – starches like cornstarch to increase viscosity
– Spices and herbs – mustard, garlic, onion, oregano etc. for added flavor
– Water or vinegar – to thin to desired consistency
So while balsamic salad dressing contains balsamic vinegar, the added ingredients change the flavor significantly compared to pure vinegar. It has a sweeter, thicker texture.
Nutrition Comparison
| Nutrient | Balsamic Vinegar | Balsamic Salad Dressing |
|---|---|---|
| Calories | 46 per 100g | 378 per 100g |
| Total Fat | 0g | 36g |
| Total Carbs | 12g | 12g |
| Protein | 0g | 0g |
As shown in the table above, balsamic dressing has significantly more calories and fat per serving compared to straight balsamic vinegar. The vinegar is very low calorie, while the dressing contains added oil and sweeteners.
Uses
Balsamic vinegar and dressing can both be used in salads and as marinades, but they are not interchangeable.
Some specific uses:
Balsamic vinegar
– Drizzled over salads, fruit, cheeses
– Added to pan sauces and gravies
– Used in vinaigrettes and marinades
– Added to roasts and vegetables when cooking
Balsamic salad dressing
– Tossed with lettuce and mixed greens
– As a marinade or dipping sauce for vegetables
– Brushed on proteins like chicken, steak, fish when cooking
– Used in pasta salads, potato salad, coleslaw
So while both add great flavor, the viscosity and sweetness of the dressing makes it suitable for sticking to foods, whereas the vinegar adds a sharper acidity in cooking applications.
Price Differences
There is also generally a significant price difference between balsamic vinegar and balsamic salad dressings:
Balsamic vinegar
– Aged 12+ years, cost $20-$100+ per bottle
Balsamic salad dressing
– Mass produced, cost $3-$5 per bottle
The labor intensive barrel-aging process required to produce real balsamic vinegar means it commands a higher price than the industrially produced dressings containing both vinegar and thickeners/sweeteners.
Conclusion
While balsamic vinegar is one ingredient in balsamic salad dressing, the two products have distinct differences:
– Balsamic vinegar is fermented and aged grape must, dressing has added oils, sugars, and thickeners
– The vinegar has a sharper, more acidic flavor, while dressing is thicker and sweeter
– Vinegar can be used in cooking applications, dressing works better for sticking to salads
– Balsamic vinegar costs substantially more due to artisanal production
So in summary, while salad dressings contain balsamic vinegar, they are formulated to be sweeter and thicker and should not be considered equivalent substitutes in recipes or uses. Check the ingredient list to know exactly what you are getting.