Smoked Balsamic Vinegar
High-quality balsamic vinegar is enriched through cold smoking with additional depth and a complex smoky aroma. The result is a unique condiment that elevates salads, carpaccio, and grilled vegetables. The combination of the natural sweetness of balsamic and the smoke creates an incomparable flavor profile.
Ingredients(for 1 kg)
Instructions
Preparation
10 minutesPour balsamic vinegar into a shallow glass or stainless steel dish. Add bay leaves, peppercorns, and thyme. The dish should be as shallow and wide as possible.
Cold Smoking
3-5 hoursPlace the dish in the cold smoker and smoke at a maximum of 18 °C for 3-5 hours. Stir gently every 90 minutes to promote even smoke absorption.
Straining and Bottling
10 minutesStrain the smoked vinegar through a fine sieve and bottle in sterile glass bottles with screw caps or corks.
Maturing
48-72 hoursStore the bottled smoked vinegar in a cool, dark place for at least 48-72 hours before use, to allow the flavors to fully marry.
Pro Tip
Use a high-quality, thick Balsamico di Modena IGP or Aceto Balsamico Tradizionale – the smoke component harmonizes particularly well with more mature, sweeter vinegar.
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