People often pair traditional balsamic vinegar with fruit — the sweet, syrupy flavor complements fresh berries beautifully. PDO balsamic vinegar is rich, syrupy, and deeply flavorful.

Because of the high quality, traditional balsamic should not generally be used for cooking -- so keep the precious syrupy vinegar for drizzling to appreciate its full aroma and flavor. You can ...

sweetness and a thick syrupy texture. It's been mentioned in text from the Middle Ages - back as far as 1046 - so you're getting a lot of history with it. Ordinary balsamic vinegar is made by ...

Drizzle with syrupy balsamic vinegar. Notes: Syrupy balsamic is quite pricey, you can also boil good balsamic vinegar until it has reduced by half its volume and it will become syrupy as well.

Combine 1 cup balsamic vinegar, 2 tablespoons brown sugar and 1 tablespoon soy sauce in a small saucepan and bring to a boil. Reduce heat to low and simmer until thick and syrupy, about 20 minutes.

If you have an aged balsamic vinegar that's very rich and syrupy, you will only need a teaspoon to add flavour to the sangria.

Toss the flour and paprika together in a shallow dish with seasoning and then use to coat the steak. Heat half the butter and ...