White balsamic condiment

Condiment balsamique blanc

What it is

It is sold as a condimento and never as aceto balsamico, because the protected names require the dark cooked must. The trick is vacuum: cooking the must under reduced pressure lets it concentrate at a temperature too low to caramelise, so the sugar arrives without the colour.

In the kitchen

Its acidity sits close to a wine vinegar's, so build the vinaigrette at one part to three of oil and leave out any added sugar. Reach for it wherever browning would be a fault - white fish, a pale mayonnaise, a beurre blanc, a risotto that must stay ivory.

Goes with

Asparagus Scallop Chicken Strawberry Olive oil Shallot White asparagus Peach

Same species

Aceto Balsamico Tradizionale DOP Amontillado Armagnac Banyuls Brandy de Jerez Champagne vinegar

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