Stonehouse - White Balsamic Vinegar

Our White Balsamic Vinegar is a modern twist on the traditional balsamic, made simply with California grown Trebbiano grapes, aged only 1 year and cooked under pressure in order to retain its clear color and lighter, brighter flavor than a dark balsamic.

Quick Uses & Ideas:

• Make a simple light and bright Vinaigrette for green or grainy salads or for dressing roasted veggies.
  
• Lightly dress roasted beets or any veggie you love with a splash of White Balsamic while hot, then plate simply with a drizzle of Basil oil or your favorite classic EVOO and Maldon sea salt.
• Make lemony Shaved Fennel Salad.
  
• Use in marinades to add sweetness and acidity.
• Quick pickle thinly sliced vegetables by tossing with White Balsamic and salt. Store in a jar in the fridge for up to a week to use as a condiment. We love carrots, beets, cucumbers.
• Brighten any sauce or saute with a splash.
  
• Visit our Recipe Page for more ideas!

Pairs well with: Lisbon Lemon, Blood Orange oil, Basil oil, apples, pears, fresh herbs, greens, strawberries, cranberries, hard cheeses, beets, carrots, mustard, shallots

photo credit © Erin Scott