What are the Various Uses of Balsamic Vinegar?

Uses of Balsamic Vinegar

Traditional balsamic (D.O.P.) is not a cooking ingredient as heating will kill its distinctive bouquet and fine quality. It can be used on fresh berries, Parmigiano-Reggiano cheese, or creamy desserts like panna cotta, zabaglione, or vanilla ice cream.  It is used at the end of cooking as a drizzle such as over risotto, veal scaloppine, meats and seafood.  

Sutter Butte's dark balsamic is sweeter and thicker than white balsamic.  Both flavors have a variety of uses:

• Dark: drizzle on cheese plate pairings
• Dark: glaze meats/sweet potatoes/asparagus, roasted veggies
• White and Dark: as ingredients in salad dressings or directly on the salad with EVOO
• White:  a teaspoon In potato salad/devilled eggs
• Dark: on vanilla ice cream
• Dark: marinade for grilling meats and fish
• Dark: on yogurt/pancakes/waffles
• Dark: on mixed fruit
• Dark: drizzle on caprese salads
• Dark: drizzle over melon and prosuitto
• White:  deglazing a pan of chicken
• White:  as a marinade
• White:  in the preparation of Sicilian foods (ones that are sweet and sour)