Delicious Ways to use Redstone Balsamic Vinegar
This rich and thick Redstone 18-Year Traditional Balsamic Vinegar (#2439) goes well with any of our traditional extra virgin or flavored olive oils. The rich flavor is a great addition to meat, fish, and even vegetables. Whether you use it in a salad dressing or as a marinade, we promise you’ll love the flavor! Keep reading for a few of our favorite ways to use it.
7 Ways to Use Balsamic Vinegar:
- Reduce on stove over low heat stirring until thickened for a fabulous balsamic glaze.
- Mix with either of our Redstone Olive Oils, then dip with Rocky Mountain Sour Dough (#1987) for an appetizer to any Italian dinner.
- Drizzle on top of Flav-R-Pac Flame Roasted Redskins w/Rosemary Seasoning (#2068) or Bright Harvest Country Style Sweet Potato (#5968), then roast in the oven until slightly crisp.
- Turn into a simple marinade: 1/4 cup vinegar, 1/4 cup Redstone Olive Oil Tuscan Herb Infused Olive Oil (#2438), Regal Fine Sea Salt (#1146), and AP Table Grind Black Pepper (#1029).
- Whisk into a simple dressing for salads. Try this: Balsamic Steak Salad
- Mix into mayonnaise for a tangy condiment, and drizzle over grilled veggies.
- Enjoy a refreshing snack with sliced fresh tomatoes, sliced mozzarella, and basil balsamic drizzled on top. Caprese is typically best with a balsamic reduction sauce.
Rich, flavorful sauce to serve over pulled pork or ribs.
Balsamic BBQ Sauce
- 1 cup Redstone 18-Year Traditional Balsamic Vinegar (#2439)
- 3/4 cup ketchup
- 1 Tbsp Dijon mustard
- 1/3 cup C & H Brown Sugar (#2261) OR 3 Tbsp Busy Bee Honey (#1148)
- 1 tsp Kirkland Minced Garlic (#1289)
- 1 Tbsp Worcestershire sauce
- 1/2 tsp Regal Fine Sea Salt (#1146)
- 1/2 tsp AP Table Grind Black Pepper (#1029)
- Combine all ingredients, stirring until smooth, and simmer in a saucepan over medium heat until reduced by 1/3, about 15 to 20 minutes.
From Catalog #11, 2020.
Tender roasted carrots topped with a zingy balsamic sauce.
Honey Balsamic Carrots
- 1-2 lb. Flav-R-Pac Sunshine Carrots (#5520) or Simplot Parisian Carrots (#1349), thawed
- 2 Tbsp BBF Avocado Oil (#3516)
- 2 Tbsp Busy Bee Light Amber Honey (#1149)
- 1/4 cup Redstone 18-Year Traditional Balsamic Vinegar (#2439)
- Regal Fine Sea Salt (#1146) and AP Table Grind Black Pepper (#1029), to taste
- First, preheat oven to 400F.
- Then, toss the carrots in oil, salt and pepper. Pour onto a Crestware Cookie Sheet (#4020) lined with a Silicone Baking Mat (#8436).
- Bake for 40 minutes, mixing half way through.
- Just before the carrots come out of the oven, start on the balsamic sauce: add the vinegar and honey to a pot and bring to a simmer for 10 minutes, or until thickened. Then, remove from the heat and stir in the butter until fully incorporated.
- Then, before serving, drizzle the sauce over the carrots.
- Serve as aside to grilled chicken, steak, or pork chops.
Adapted from: https://www.budgetbytes.com/honey-balsamic-carrots/