White Balsamic Vinegar

White balsamic vinegar is a pale golden vinegar made from lightly cooked grape must blended with white wine vinegar. It tastes gently sweet with bright acidity and a light honeyed aroma; it stays clear in dressings and sauces and won't darken ingredients. Cooks use it for vinaigrettes, pan sauces, quick pickles, and reducing into a glossy glaze; it is sold in bottles around 5% acidity.

Developed in Modena and Reggio Emilia as a lighter counterpart to dark balsamic, it spread through Italian and Mediterranean cooking and into global pantries. Producers prevent browning by cooking must at low temperature or under pressure and age the vinegar in stainless steel or neutral barrels for a clean profile.