A couple weeks ago, I gave you an idea how to make vanilla extract for gifting. The bottles of extract that I made looked so attractive sitting on my kitchen counter I decided to use them as decorations. Here is another idea for something that you can make: light vinaigrette made with balsamic vinegar. I made it for Thanksgiving and everyone loved the flavor. It has a great taste, without all the oil.

Why balsamic vinegar, and what makes this ingredient so special and expensive?

Balsamic vinegar originated in Italy in the Middle Ages. It only became the rage in United State the 1980s. Traditionally, balsamic vinegar is made from the juice of trebbiano grapes (a white variety). The grape juice is reduced to 30 percent of the original volume to create a concentrate. Then it is aged slowly in fine kegs made from chestnut, cherry wood, ash, mulberry or juniper. These different woods add flavor and character to the vinegar. During the aging, the moisture evaporates. The mixture becomes viscous and concentrated. This process can take anywhere from 12 to more than 100 years (!), depending on the maker's preferences.

That is why true balsamic vinegars, which come from Modena, are so costly. People in Italy even drink balsamic vinegar as a digestif (an after-dinner drink), because it is believed to settle the stomach after a fine meal. Fortunately, a little of these ultra-concentrated gourmet vinegars go a long way.

BALSAMIC VINAIGRETTE DRESSING WITH GREEK SEASONING