Try Our Test Kitchen's Quick-and-Easy Balsamic Vinegar Substitute in a Pinch (2024)

FAQs

What can I use to substitute balsamic vinegar? ›

For every 1 Tbsp. balsamic vinegar, substitute 1 Tbsp. cider vinegar or red wine vinegar plus ½ tsp. sugar.

The classic balsamic fermentation: the grapes are fermented, after a few days the juice is pressed and thickened to a certain sugar content. Then a short alcoholic fermentation takes place, followed by fermentation to vinegar. Particularly important is the subsequent storage in different wooden barrels over many years.

Instead of just reducing plain balsamic vinegar, if you add a little sugar and a little port, you're boosting the wow factor of your syrupy, rich reduction. Port, of course, is fortified wine made in certain parts of Portugal, and it's already sweet and complex.

Worcestershire Sauce

As with soy sauce, you can always try adding a drizzle of lemon juice and sweetener to Worcestershire to help it replicate balsamic vinegar's flavor more closely.

Mix equal parts lemon juice, molasses, and soy sauce. This will give you a good flavor (and color) approximation and doesn't require any fancy ingredients. Pull a few things from your pantry and fridge and you're in business!

7. Balsamic vinegar. If you're fresh out of rice vinegar, balsamic vinegar can be used as a 1:1 substitute. Although it is commonly used in Italian dishes, balsamic makes for an easy substitution in recipes like salad dressings and marinades.

Mother of vinegar is a biofilm composed of a form of cellulose, yeast, and bacteria that sometimes develops on fermenting alcoholic liquids during the process that turns alcohol into acetic acid with the help of oxygen from the air and acetic acid bacteria (AAB).

Balsamic vinegar is made from unfermented grape juice, while red wine vinegar is made from fermented red wine. This difference in production process results in two very different flavors. Balsamic vinegar has a sweet, fruity flavor, while red wine vinegar has a sour, acidic taste.

Good quality balsamic vinegar will have its ingredients listed as “Grape must, tradizionale'. This means that it has been aged for at least 12 years, and the vinegar will thick and sweet. Cheaper vinegar will be combined with a wine vinegar, caramel, flavourings and other ingredients.

It takes 12 years to make the best, aceto balsamico tradizionale (traditional balsamic vinegar), and at least 25 to make the finest, extra Vecchio. Because of traditional balsamic vinegar's painstaking artisanal production process, supplies are limited, and it tends to be rather pricey.

How long does it take to make real balsamic vinegar? ›

Traditional balsamic vinegar is very tightly regulated and is only made in two locations in Italy: Reggio Emilia and Modena. A special certification agency oversees the entire vinegar-making process, which takes 12-25 years from start to finish.

For a regular balsamic substitute to use in salad dressings or general cooking use 1 part honey or maple syrup with 4 parts red wine vinegar. For an intense, aged balsamic substitute for drizzling over dishes, use 1 part honey or maple syrup with 2 parts red wine vinegar.

To create a condiment akin to balsamic vinegar, mix equal parts lemon juice, soy sauce, and molasses. Whisk vigorously so the molasses is fully incorporated, and voilà! You've got a bright, tangy swap for balsamic vinegar.

White balsamic vinegar substitute: Substitute white balsamic vinegar with white wine vinegar or rice wine vinegar to prevent color changes in your recipe.

If you are making salad dressing or vinaigrette, balsamic vinegar is an excellent substitute for apple cider vinegar. Because it is made from grape juice, it has a similar fruity undertone to apple cider vinegar, though the flavor is sharper and sweeter.

Honey and brown sugar have warm, toasty notes similar to the flavors balsamic vinegar picks up as it ages in barrels. Add one half-teaspoon of brown sugar or honey to every tablespoon of apple cider vinegar, and stir until the sugar dissolves or the honey is uniformly incorporated.

Both sweet and luxurious, balsamic vinegar adds a rich, low-acid flavor to dressings, glazes, and sauces. Since it's aged like wine, it tends to be more expensive than other kinds of vinegar. For 1 tablespoon of balsamic vinegar, substitute 1 tablespoon of either brown rice vinegar or Chinese black vinegar.