Fruity Balsamic Vinegar Marinade

August 19, 2018

Enjoy the fruity balsamic vinegars with roasted, grilled, or barbecued meats



We talk and read about marinades (noun) and marinating (verb) this

time of year, however what are they really?  I mean, even if you're

making and using a marinade and not just talking about them, what

makes them what they are?  What I thought would be a hint in an

"origin story" was interesting, even if it is not precisely related.


Have you ever noticed that the words "mar" and "marina" are part

of the spelling of "marinade"?  It is no accident because it refers to

the use of brine (as in aqua marina / sea water) in a cooking

process. Food writers believe that this bygone technique was the

genesis for cooks adding flavor by immersing food in liquid.


Today, we think of brining and marinating separately, however

both deliver flavor through a liquid medium.  Modern marinades

use mildly acidic formulations to achieve this with wine, citrus, or

vinegar, and as long as the meat is not too delicate and the medium

not too strong, the effect is to tenderize as well as flavor.  Our

Traditional Balsamic Vinegar from Modena is between 4% and

4.5% acidity and seems well suited to use in marinades.


Sales Associates Ivan, Eddie, and Sarah spend a good deal of time

with guests in our Tasting Room exploring flavors and sharing ideas

about food and cooking.  Here's a recipe that Ivan is recommending

this week as we enter the summer outdoor entertaining months.

Blackberries = summer, don't you think?




3.4 oz. (full 100 ml bottle)  Blackberry Red Balsamic Vinegar

3.4 oz. (full 100 ml bottle) Arbequina Extra Virgin Olive Oil

1 Tbsp. Country Dijon Mustard

1 Healthy Pinch of Maldon Sea Salt


Whisk or shake vigorously in a small jar.


Use ⅔ of the recipe to marinate or pork for 4 to 12 hours covered in

the refrigerator.  We found the extra time worthwhile as the

blackberry flavor did come through a bit more.  Once you've prepared

your beef or pork steak, allow it to cool slightly before slicing.


Arrange on the plate and use the reserved (unused!) marinade as

a finishing sauce.


IMPORTANT:  Never use leftover marinade as it has been in

contact with raw meat.  Always discard it!


Of course, don't feel constrained by our suggestion -- we hope

you try other combinations of our oils, vinegars, and mustards

this summer!  Let us know what you think in the comments,

and happy cooking!




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