Vermont Maple Balsamic

Our Vermont Maple balsamic is made with real Vermont Maple syrup.  Perfect for BBQ sauce, pork, salmon, marinades, or drizzled over sweet potatoes, fruits, ice-cream.  For a truly amazing treat, try combined with our Butter flavor infused olive oil and drizzled over pancakes/french toast.

Suggested Olive Oil & Balsamic Combinations

All ultra-premium EVOO’s, Orange Olive Oil, Lemon Olive Oil, Persian Lime Olive Oil, Wild Mushroom & Sage Olive Oil,  and Roasted French Walnut Oil.

Suggested Proteins

Beef, Pork, Poultry, Wild Game, Waterfowl, Lamb

Suggested Vegetables

All Vegetables

Other Applications

Drizzle over Cheeses, Ice-Cream, and Fruits….

Salad Dressing (Vinaigrette) Preparation

Combine 2 parts Olive Oil with 1 part Vermont Maple Balsamic.  Whisk together and serve.  To emulsify dab in a small amount of dijon mustard or light mayo and continue whisking.  Oil and balsamic will become creamy in appearance.  Refrigerate remaining amount for up to 3 days.

Marinade Preparation

Combine equal parts Vermont Maple Balsamic with equal parts Olive Oil. We recommend preparing just enough to cover the protein. Place in zip-lock bag and squeeze out air. Place in refrigerator for at least six hours.

Note: For Fish, Seafood (catches from the water) we recommend rubbing the Olive Oil into the raw protein in the absence of the balsamic vinegar for approximately 30 minutes. We recommend NOT using balsamic during the marinade step to prevent the acidic balsamic from breaking down the delicate protein.  Instead, combine Olive Oil and Vermont Maple Balsamic and use to drizzle over the finished product.

Balsamic Reduction Method

Our true aged Italian balsamics are naturally reduced through the aging process and without the addition of thickening agents such as high fructose corn syrup or molasses.  If you desire a thicker balsamic to use as a glaze or reduction then simply heat two times the amount needed in a small saucepan over medium to medium-high heat with constant stirring.  As the balsamic starts to reduce it will pull to the sides of the pan.  Remove reduction from heat just prior to desired thickness as the balsamic will continue to reduce until cooled.  Alternatively, reduce to desired thickness and place reduction in bowl over an ice bath.  As a rule of thumb 1/4 cup will reduce to approximately 50% within 3-5 minutes.  Reductions or “glazes” can be used as BBQ sauces, finishing glazes for fish, drizzled over ice-cream.

Recipes Using Vermont Maple Balsamic

Using our Vermont Maple Balsamic is super simple and if you can use a tablespoon, which we know you can, then you can master any application.  We highly recommend viewing our TIPS & TRICKS page for helpful ideas.  If you need further inspiration please check out our RECIPE PAGE.  Please keep in mind; flavors are fairly flexible across recipes.  For example, if a recipe calls for Vermont Maple Balsamic and you only have Pomegranate, Black Cherry, Raspberry Balsamics we’d say go for it.  Most importantly, experiment and have fun!

Vermont Maple Balsamic Nutritional Information

Serving size 1Tbs, Calories per serving = 40, Fat Calories = 0, Total Fat = 0g, Sodium = 5mg, Total Carbs = 10g, Sugars = 9g, Protein = 0g.  Acidity 6.0%.  Weight Watchers Points = 0 for 1st tablespoon.

Ingredients: Cooked grape must, Mother (required to commence acetic acid fermentation), naturally occurring sulfites from grapes, all-natural Vermont maple syrup.  SUGARS & SODIUM ARE NATURALLY OCCURRING FROM THE GRAPES.  NO ARTIFICIAL FLAVORS, NO CARAMEL COLORING, NO SWEETENING OR THICKENING AGENTS!  GLUTEN FREE!

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Weight 1.0 lbs
Dimensions 10 × 3 × 3 in


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