Balsamic vinaigrette is made by adding a small amount of balsamic vinegar to a simple vinaigrette of olive oil and wine vinegar. Brazil: A mix between olive oil, alcohol vinegar, tomatoes, onions and sometimes bell peppers is called vinagrete.

INGREDIENTS: WATER, BALSAMIC VINEGAR, SOYBEAN OIL, CANOLA OIL, SUGAR, DRIED GARLIC, SALT, SPICES AND HERBS, XANTHAN GUM (THICKENER), FIG JUICE CONCENTRATE, POTASSIUM SORBATE (MAINTAINS QUALITY), MUSTARD, DRIED PARSLEY, ACETYLATED MONOGLYCERIDES (PREVENTS OIL SEPARATION), CALCIUM DISODIUM EDTA (MAINTAINS FLAVOUR).

This is made just with olive oil and balsamic vinegar, and the balsamic adds just the right touch of sweetness when tossed with salad greens. If you're feeling fancy, you can add other ingredients the mix, like a dollop of grainy mustard, some minced shallots, or a tablespoon of fresh chopped herbs.

1. : a sauce made typically of oil, vinegar, and seasonings and used especially on salads, cold meats, or fish. called also vinaigrette dressing. 2. : a small ornamental box or bottle with perforated top used for holding an aromatic preparation (such as smelling salts)

Traditional balsamic vinegar is very tightly regulated and is only made in two locations in Italy: Reggio Emilia and Modena. A special certification agency oversees the entire vinegar-making process, which takes 12-25 years from start to finish.

True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes. The resulting thick syrup, called mosto cotto in Italian, is subsequently aged for a minimum of 12 years in a battery of several barrels of successively smaller sizes.

A basic vinaigrette is made from some kind of oil (often olive oil) whisked with an acidic ingredient, usually vinegar. The word comes from the French, a variation on vinaigre, or "aromatic vinegar." You can also make a vinaigrette using lemon juice. For some people, a more familiar name is "Italian salad dressing."

Balsamic vinegar is pure vinegar. Balsamic vinegar is dark brown in color and has a very robust, slightly sweet flavor. Balsamic vinaigrette is a mixture made with balsamic vinegar, olive oil, sugar, salt and/or other spices. It is typically used as a salad dressing but has other uses in the kitchen as well.

Balsamic vinegar (Italian: aceto balsamico) is a dark, concentrated, intensely flavoured vinegar originating in Modena, Italy, made wholly or partially from grape must: freshly crushed grape juice with all the skins, seeds and stems.

"Vinaigrette... The word, which originated as a diminutive form of French vinaigre (vinegar), was first used in English as long ago as 1699 (John Evely mentioned it in his book on salads, Acetaria) but it did not really become established until the end of the nineteenth century.

The word comes from the French, a variation on vinaigre, or "aromatic vinegar." You can also make a vinaigrette using lemon juice. For some people, a more familiar name is "Italian salad dressing."

Balsamic vinegar contains antimicrobial compounds, acetic acid, and antioxidants. These components may help improve a person's complexion over time. Other clear vinegars have been topically applied to the skin to help clear up acne.

Balsamic vinegar actually derives its name from the word balm (rooted in the Latin balsamum), which refers to an aromatic resin or odour, as well as a substance that soothes, relieves or heals.

Is Balsamic Vinaigrette Healthy? Vinaigrettes are the healthier salad dressing options, especially when compared to creamy dressings. And the primary ingredients in balsamic vinaigrette are balsamic vinegar and extra virgin olive oil, both of which have awesome health benefits.

Balsamic Vinaigrette Martin says, "It's got a hint of sweetness with little to no added sugar and is packed with heart-healthy unsaturated fats." Plus, the lack of sugar can be good for those looking to lose weight in particular, as well as for those on low-sugar and low-carb diet plans.

Italy The highest quality balsamic vinegars hail from Modena and Reggio Emilia, which lie just west of Bologna in the Emilia-Romagna region in Northern Italy. The term “balsamic” comes from the Latin word balsamum, which refers to an aromatic resin.