Balsamic vinegar is a popular ingredient used in many recipes from salad dressings to glazes for meat. Both balsamic dressing and balsamic glaze contain balsamic vinegar, but they are used in different ways. Understanding the differences between balsamic dressing and balsamic glaze can help you determine when to use each one.
What is Balsamic Vinegar?
Balsamic vinegar is made from grape must – the crushed skins, seeds, and stems of grapes. It originates in Modena, Italy. To make balsamic vinegar, the grape must is cooked down to a syrup and then fermented with a vinegar “mother” – a bacteria and yeast culture. It is aged in a succession of wooden barrels for 6-12 years, sometimes up to 25 years for the highest quality. This barrel aging process concentrates the vinegar and gives it a complex flavor profile with notes of caramel, wood, and tart vinegar.
There are various grades of balsamic vinegar:
- Balsamic vinegar of Modena – Aged for at least 60 days. The most inexpensive and readily available.
- Balsamic vinegar (Aceto Balsamico Tradizionale) – Made in Modena or Reggio Emilia to strict production codes and aged for at least 12 years. More expensive.
- Balsamic Vinegar Extra Vecchio – Extra old, aged for 25-50 years in successive barrels. The highest quality and most expensive.
Vinegar labeled as “Balsamic Vinegar of Modena” has Protected Geographical Status in the EU, meaning it can only come from the Modena region of Italy. The very best quality traditional balsamic vinegars will have a red seal on the bottle indicating it is produced under even stricter guidelines.
What is Balsamic Dressing?
Balsamic dressing is made from balsamic vinegar combined with oil, spices, and other ingredients to create a pourable salad dressing. It provides a sweet-tart flavor to balance the other ingredients in a salad.
Balsamic dressing is typically made by whisking together:
- Balsamic vinegar – Usually the inexpensive Balsamic Vinegar of Modena, not the pricier traditional balsamic.
- Oil – Olive oil or vegetable oil.
- Sweetener – Sugar, honey, maple syrup, etc.
- Seasonings – Garlic, mustard, herbs, salt, pepper.
- Thickener – Mayonnaise, yogurt, buttermilk, etc. to emulsify.
The ingredients are combined, whisked vigorously to form an emulsion, and refrigerated until ready to use. Bottled balsamic salad dressings are also readily available at grocery stores for convenience.
When drizzled sparingly on salad, balsamic dressing provides a sweet, tangy accent that brings all the flavors together. It pairs especially well with bitter greens like arugula, fresh fruits like strawberries, and rich ingredients like cheese, nuts, or avocado in a salad.
Tips for Making Balsamic Dressing
- Use about 3 parts oil to 1 part vinegar for best emulsification.
- Add herbs, garlic, shallot, honey, or Dijon for extra flavor.
- Try different oils like olive, avocado, walnut, or sesame.
- Whisk vigorously or use a blender for a smooth, thick texture.
- Start with just a splash of dressing and add more as needed.
- Make only what you need for that salad to retain freshness.
What is Balsamic Glaze?
Balsamic glaze is made by reducing balsamic vinegar into a thick, syrupy concentrate. It has an intense balsamic flavor and viscous texture similar to molasses. Balsamic glaze provides a sweetness and richness that enhances meats, vegetables, fruits, and cheeses.
To make balsamic glaze at home:
- Start with a high quality aged balsamic vinegar, ideally Aceto Balsamico Tradizionale.
- Simmer the vinegar very slowly in a pot over low heat for 30-60 minutes.
- As water evaporates, the vinegar will thicken into a glaze consistency that coats the back of a spoon.
- Let cool and store in an airtight container in the refrigerator for several months.
Commercially produced balsamic glazes speed up the reduction process by adding thickeners like cornstarch or gum arabic. These provide a nice thickness, but lack the complex flavor of a homemade glaze.
How to Use Balsamic Glaze
A little drizzle of balsamic glaze can take a dish from boring to gourmet in seconds. Here are some ways to use it:
- On salads – Drizzle sparingly over greens, fruits, nuts and cheeses for a sweet punch.
- With cheeses – Pair with soft cheeses, Parmesan, goat cheese crumbles.
- Over vegetables – Drizzle over roasted veggies, grilled zucchini or eggplant.
- On fruits – Lovely on fresh strawberries, pears, figs.
- With meat – Brush on chicken, steak, pork before grilling or broiling.
- In desserts – Swirl into chocolate mousse, use in sauces or as cake glaze.
A little balsamic glaze goes a long way, so use it sparingly. Start with a drizzle and add more to taste.
Differences Between Balsamic Dressing and Glaze
Now that we’ve covered the details of balsamic dressing and glaze, here is a comparison of their key differences:
| Category | Balsamic Dressing | Balsamic Glaze |
|---|---|---|
| Ingredients | Balsamic vinegar, oil, sweetener, seasonings, emulsifier | Balsamic vinegar only |
| Texture | Pourable liquid that can coat salad ingredients | Thick, viscous, syrup-like, coats back of spoon |
| Flavor | Balanced sweet-tart flavor | Intense balsamic flavor, very sweet |
| Use | Salad dressing drizzled sparingly over greens and ingredients | Concentrated flavoring drizzled sparingly over dishes |
| Shelf life | 1-2 weeks refrigerated | Months refrigerated |
As shown in the table, the main differences come down to ingredients, texture, flavor intensity, uses, and shelf life. Balsamic dressing contains other ingredients to make it thinner, more balanced, and emulsified for coating salad. The glaze is thick and syrupy with concentrated balsamic flavor to use sparingly as a finishing touch. The dressing has a shorter shelf life while the glaze keeps for months.
Tips for Using Balsamic Dressing vs. Glaze
Here are some tips to help determine when to use balsamic dressing versus glaze:
- Dressing for salads – Use dressing for coating and flavoring salad greens, vegetables, proteins. Toss or drizzle lightly over the top.
- Glaze as finish – Use glaze as final touch on any dish that needs a pop of sweetness. Just a drizzle is plenty.
- Dress veggies – Toss veggies like tomatoes, cucumbers, greens in dressing before serving.
- Glaze meats – Brush glaze on meats before grilling or broiling for caramelized flavor.
- Dress fruit salads – Dressing complements fruits like strawberries, pears, apples.
- Glaze fruit desserts – Drizzle glaze over fresh fruits, tarts, ricotta cheese, panna cotta.
The general rule is to use dressing when you want uniform flavor coating on ingredients. Use glaze just as a finishing drizzle when you want concentrated flavor in every drop.
Storing Balsamic Dressing vs. Glaze
Proper storage is important to preserve freshness and prevent waste of your balsamic ingredients:
Balsamic Dressing Storage
- Store prepared balsamic dressing in the refrigerator up to 1-2 weeks.
- Pour into an airtight container, mason jar, or original bottle.
- Make only what you will use in a week or two.
- Shake or whisk before use to re-emulsify.
- Toss out if separation, curdling, or mold occurs.
Balsamic Glaze Storage
- Store glaze in a clean airtight jar in the refrigerator.
- It will keep for several months refrigerated.
- If mold appears on surface, scoop it out and use remaining glaze.
- If thickened, gently warm in a pan with a splash of water to thin.
- For longer storage, freeze in an airtight container for up to 1 year.
Popular Recipes Using Balsamic
Both balsamic dressing and glaze can be used in endless recipes. Here are some popular ways to use them:
Balsamic Dressing Recipes
- Salads – Garden, Caprese, Greek, fruit, spinach salads
- Pasta salads – With vegetables, cheeses, proteins
- Vegetable dip – Mix with Greek yogurt for veggies
- Sandwich spread – Flavor mayo, cream cheese, hummus
- Marinade – For chicken, steak, pork, tempeh
Balsamic Glaze Recipes
- Bruschetta – Drizzle over tomato bruschetta
- Pizza – Drizzle over cheeses, veggies, prosciutto
- Meats – Glaze chicken, pork, beef, lamb, duck
- Vegetables – Drizzle over roasted or grilled veggies
- Cheese – Pair with hard and soft cheeses
The possibilities are endless! Balsamic dressing and glaze are pantry staples that can enhance a wide variety of savory and sweet recipes.
Conclusion
Balsamic dressing and balsamic glaze both provide great flavor, but they have distinct uses. Balsamic dressing is an emulsified blend that coats ingredients with balanced sweet-tart flavor. Balsamic glaze is a thick syrup packed with intense balsamic flavor to use sparingly. Dressing is used for salads and vegetable dipping while glaze can elevate meats, veggies, fruits and desserts. Follow proper storage methods and incorporate these versatile balsamic ingredients into your cooking repertoire.