White balsamic vinegar is a versatile ingredient that can be used in a variety of culinary applications. As a sommelier and brewer, I have had the opportunity to experiment with different types of vinegar, and I have found white balsamic vinegar to be particularly useful in many dishes.
One of the main reasons why restaurant chefs prefer using white balsamic vinegar is its milder flavor compared to regular balsamic vinegar. This allows the other flavors in a dish to shine through without overpowering them. The mildness of white balsamic vinegar makes it a great choice for delicate salads, where you want the dressing to enhance the ingredients rather than dominate them.
Another advantage of white balsamic vinegar is its ability to maintain the vibrant colors of a dish. Regular balsamic vinegar tends to darken when exposed to air or heat, which can affect the appearance of a salad dressing or sauce. However, white balsamic vinegar does not have this issue, making it perfect for light-colored dressings and sauces.
One of my favorite uses for white balsamic vinegar is in vinaigrette recipes. Its mild flavor allows the other ingredients, such as olive oil and herbs, to come through while adding a subtle tanginess. I often use it in my homemade salad dressings, especially when I want a light and refreshing dressing for summer salads.
White balsamic vinegar is also fantastic for dressing roasted vegetables. I love tossing roasted Brussels sprouts or carrots with a simple mixture of olive oil, white balsamic vinegar, salt, and pepper. The vinegar adds a touch of acidity and sweetness, balancing out the flavors of the vegetables and giving them a delicious glaze.
In addition to salads and roasted vegetables, white balsamic vinegar can also be used for deglazing a pan. After cooking crispy chicken thighs or any other protein, I like to deglaze the pan with a splash of white balsamic vinegar. This not only lifts the flavorful browned bits from the bottom of the pan but also adds a tangy note to the resulting sauce.
To summarize, white balsamic vinegar is a fantastic ingredient for its milder flavor and ability to maintain the color of dressings and sauces. It can be used in vinaigrettes, to dress roasted vegetables, or for deglazing pans. Its versatility and subtle tanginess make it a staple in many restaurant kitchens and a favorite among chefs.