Bushra Griffith
Balsamic vinegar and blue cheese are both popular ingredients in salads and dressings. Balsamic vinegar is made from grape must and is often blended with wine vinegar. It is commonly used in salad dressings, marinades, and sauces. Blue cheese, on the other hand, is a strong-flavoured cheese with a pungent and peppery taste. It is often used in salad dressings and pairs well with vinegar. But which of these two ingredients has less sugar?
| Characteristics | Values |
|---|---|
| Sugar content | Balsamic vinegar has 1g of sugar per 2 tbsp serving. Blue cheese vinaigrette has no added sugar and 1g of sugar per serving. |
| Calories | Balsamic vinegar has 100 calories per 2 tbsp serving. Blue cheese vinaigrette has 207 calories per serving. |
| Carbohydrates | Blue cheese vinaigrette has 1g of carbohydrates per serving. |
| Protein | Blue cheese vinaigrette has 3g of protein per serving. |
| Fat | Balsamic vinegar is high in fat. Blue cheese vinaigrette has 22g of fat per serving. |
| Saturated Fat | Blue cheese vinaigrette has 5g of saturated fat per serving. |
| Cholesterol | Blue cheese vinaigrette has 11mg of cholesterol per serving. |
| Sodium | Blue cheese vinaigrette has 199mg of sodium per serving. |
| Potassium | Blue cheese vinaigrette has 36mg of potassium per serving. |
| Vitamin A | Blue cheese vinaigrette has 108IU of Vitamin A per serving. |
| Calcium | Blue cheese vinaigrette has 75mg of calcium per serving. |
| Iron | Blue cheese vinaigrette has 1mg of iron per serving. |
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What You'll Learn
Balsamic vinegar is used in salad dressings, marinades, sauces, and glazes
Balsamic vinegar is a versatile ingredient that can be used in a variety of ways to add a tangy, sweet flavour to dishes. Here are some specific ways balsamic vinegar is used in salad dressings, marinades, sauces, and glazes:
Salad Dressings
A classic balsamic vinegar dressing typically consists of a ratio of 1 part balsamic vinegar to 3 parts olive oil, along with salt and pepper to taste. This simple dressing can be made with everyday ingredients and is a popular choice for salads, especially with leafy greens and parmesan shavings. The quality of the vinegar and oil used can greatly impact the overall taste of the dressing, with higher-quality ingredients resulting in a more refined flavour.
Marinades
Balsamic vinegar is an excellent base for marinades, adding a unique flavour to grilled dishes. A typical balsamic marinade might include vinegar, oil, garlic, Italian seasoning, salt, and pepper. This combination is perfect for grilled meats, chicken, or vegetables, imparting a sweet-and-sour taste that enhances the flavour of the grilled food.
Sauces
Balsamic vinegar is a key ingredient in several sauces, including barbecue sauces. When combined with other ingredients like spicy peppers, smoky tomatoes, and tomato passata, balsamic vinegar creates a tangy, sweet-and-sour barbecue sauce perfect for summertime grilling.
Glazes
Balsamic vinegar can be reduced and thickened to create a flavourful glaze. This glaze can be brushed or drizzled on a variety of dishes, including meats, burgers, chicken, fruits, and vegetables. The intense flavour of the glaze means a little goes a long way, and it can be used to elevate the taste of salads, pasta, grilled foods, and even desserts like ice cream or fruit pies.
While balsamic vinegar has a wide range of culinary applications, it is important to note that it does contain sugar, and its nutritional profile should be considered when incorporating it into a balanced diet.
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Blue cheese is used in salad dressings and vinaigrettes
Blue cheese is a popular ingredient in salad dressings and vinaigrettes. It is often used to make a creamy, tangy, and cheesy dressing that can be paired with a variety of salads, such as a Cobb salad or steak salad. Blue cheese vinaigrette is also a good dip for vegetables.
There are many varieties of blue cheese that can be used in a vinaigrette, each with its own unique characteristics. For a creamy blue cheese vinaigrette, Danish Blue (Danablu) or Gorgonzola Dolce are good choices as they have a soft, creamy texture and a mild flavour. Gorgonzola, which is aged longer and has a slightly drier and crumbly texture, is a more pungent and savoury option. Roquefort is another strong and pungent blue cheese with a peppery flavour and a soft, crumbly texture similar to Stilton.
When making a blue cheese vinaigrette, it is important to consider the type of vinegar used as it can significantly impact the flavour and appearance of the dressing. White wine vinegar, champagne vinegar, and apple cider vinegar are commonly used in blue cheese vinaigrettes. However, regular balsamic vinegar is not recommended as it can turn the dressing brown and may be too fruity. A small amount of balsamic glaze can be added to balance the tanginess of white wine vinegar.
To make a basic blue cheese vinaigrette, combine olive oil, vinegar, onion powder or fresh minced onion, salt, and pepper. If you prefer a non-creamy dressing, blend all the ingredients except for the blue cheese, and then crumble the cheese by hand or pulse it a few times in a blender. Adjust the consistency by adding water if the dressing is too thick. This dressing is best served fresh but can be stored in the refrigerator for up to three days.
It is worth noting that blue cheese dressings, even reduced-calorie ones, tend to have a strong flavour, so a small amount can go a long way. When purchasing bottled blue cheese dressings, it is important to read the nutritional labels carefully as many of them contain added sugar and artificial ingredients. Making your own blue cheese vinaigrette at home allows you to control the ingredients and create a healthier option.
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Balsamic vinegar is commonly paired with cheese in Italy
The most traditional cheese to pair with balsamic vinegar is Parmigiano Reggiano. This pairing is as common in Italy as mixing the cheese with olive oil. Other hard cheeses that pair well with balsamic vinegar include Pecorino Romana, Grana Padano, and Pecorino Toscano.
Blue cheese also works well with balsamic vinegar due to its robust and sharp flavour, which is hard to overwhelm. Italian Gorgonzola is a popular choice, but French Roquefort and Spanish Cabrales are also good options.
Balsamic vinegar also pairs well with softer cheeses such as goat cheese, ricotta, robiola, and mozzarella, including burrata. It can be added to dishes with these cheeses, such as blue cheese-stuffed figs, cheese-flavoured risotto, or salads with gorgonzola and pine nuts.
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Blue cheese is a strong flavour and can be pungent
Blue cheese is a semi-soft, creamy, and pungent cheese known for its blue-green veins. It is cultured with a mould of the genus Penicillium, with the mould spores giving the cheese its signature blue-green markings. Although some strains of Penicillium can be harmful if consumed, the strains used to create blue cheese, Penicillium roqueforti and Penicillium glaucum, are safe to eat.
Blue cheese has a distinctive salty and sharp flavour, although it can sometimes be sweet. It is semi-soft, crumbly, and creamy in texture. It pairs well with fruits and nuts and can be turned into sauces or salad dressings—blue cheese dressing is a popular dip for vegetables.
Blue cheese dressings, even reduced-calorie ones, tend to be very strong in flavour. This means that you may be able to use less dressing than the serving size without feeling like something is missing. When shopping for blue cheese dressing, it is important to carefully compare the nutritional profiles of different brands. Many bottled (and homemade) dressings have added sugar, so if you need one low in carbs, check the label.
Roquefort is a stronger, more pungent, peppery blue cheese with a distinctive bite and aroma. It tends to have large areas of blue veining throughout and a soft, crumbly texture similar to Stilton. The creamy and crumbly types of blue cheese have an almost herbal smell, with some saying they smell a bit like grass. They will have a pungent odour, but if they smell like ammonia, it is best to stay away. A firm blue cheese will have a nutty or smoky smell and should never have a strong, gamey odour.
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Balsamic vinegar is made in Modena, Italy, and is thick and dark
Balsamic vinegar is a ubiquitous ingredient in the Italian pantry, and the traditional variety is made in Modena, Italy. The process of making balsamic vinegar is an ancient Modenese art that has been handed down for generations over centuries. Local grape varieties, including Trebbiano Modenese, Sauvignon Blanc, Pignoletto, Spergola, Occhio di Gatta, and Lambrusco, are harvested at their ripest and sweetest in late September or early October. These grapes are cooked in open vats until they reduce to a third of their original volume, resulting in Saba.
The Saba is then transferred to different kinds of wooden barrels, such as oak, chestnut, mulberry, cherry, and juniper. Each barrel has an opening to encourage evaporation, and as the water evaporates, the liquid becomes more concentrated. It is then transferred to progressively smaller barrels, a process that takes years. In Modena, they say that one generation makes balsamic vinegar for the next. The vinegar is aged for a minimum of 12 years, and sometimes upwards of 25 years, in a series of wooden barrels, slowly fermenting and developing a thick consistency and a complex flavour profile.
The traditional balsamic vinegar of Modena has a stunningly thick consistency and a vibrant, complex flavour profile. A few drops can enhance a variety of dishes, from creamy risotto and grilled meats to fresh fruit and even gelato. It pairs particularly well with salty and fatty dishes, bringing a distinct Italian touch to any meal. The thick, dark balsamic vinegar made in Modena is a far cry from the thin, sharp condiment often found on supermarket shelves.
While balsamic vinegar is a key ingredient in many salad dressings and marinades, it is worth noting that it is not always the healthiest option. Some balsamic vinegar-based dressings can be high in sugar, sodium, and calories. When trying to make a healthy choice, it is important to read the nutritional labels carefully and compare different brands. Additionally, making your own healthy salad dressing at home using vinegar, herbs, and healthy oils is always an option.
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Frequently asked questions
It depends on the brand and the type of product. Some blue cheeses like Roquefort, for example, have no added sugar, while a 2-tablespoon serving of balsamic vinegar contains 1 gram of sugar.
Blue cheese pairs well with low-sugar foods like crackers, bread, and meats. It can also be used as a dressing for salads.
Balsamic vinegar is commonly paired with olive oil and used as a dip for fresh white bread. It can also be added to salads or used as a marinade for meat and seafood.
