Why buy prepared low carb dressing when it is so easy make your own? Balsamic and olive oil is the perfect product for your dishes. Here there are some suggestions and tips to prepare the best seasoning!
Different ways to use balsamic and olive oil
Well, now we can start. You can use your balsamic and olive oil in different way. You can use them as a marinade, to make a vinaigrette, to make a reduction or the “Balsamic Glaze”, you can use to sauté, to fry with extra virgin olive oil and to caramelize. Let’s see together!
Use as a Marinade. For this kind of use, you need to mix equal parts of olive oil and balsamic vinegar and after you can marinade meat, fish, poultry, fruit and vegetables. You only need to cover with them all the food you need to marinade. Cover and refrigerate for 1 hour and at the end remove the food from the refrigerator before cooking.
Make a Vinaigrette. In this case you should mix 2 parts olive oil and 1 part of balsamic vinegar. It is best if you mix well in a sealed bottle so you can shake vigorously and slowly add extra virgin olive oil to your balsamic vinegar.
From Balsamic Glaze to Caramelize
To make a balsamic glaze you’ll need to pour 2 cups balsamic vinegar into a saucepan and bring to a boil. Then you’ll need to reduce the heat and allow the balsamic vinegar to simmer for about 30 minutes. When the balsamic has became thick enough your balsamic glaze is ready to eat.
To sauté: use 2 tablespoons of extra virgin olive oil in a skillet to quickly sauté vegetables, chicken, fish or even scramble your eggs. Drizzle a small amount of balsamic vinegar on your food once almost done sautéing to add a splash of marvelous flavor as well.
And to finish this chapter… use them to caramelize. Use 1-2 tablespoon of extra virgin olive oil. Then brush your meat, fish, vegetables or poultry with any of your balsamic vinegar and cook over medium heat. The natural sugar in the balsamic will become thicker and strictly
with the heat, and help to brown the surface of your food.
Enjoy your meal!