How to Use Vinegar (Like a Chef!)
By Brandless

Chefs use vinegar to add acidity — another layer of flavor — to all kinds of dishes. Here’s an easy way to remember how to use these two kitchen counter constants: balsamic vinegar is always a condiment, while apple cider vinegar is always an ingredient. When you’re cooking, reach for balsamic to give an almost-finished dish a tangy splash, and put the apple cider to use for that rich, fermented taste everyone loves.

Here are three ways to incorporate vinegars — Brandless Organic Balsamic Vinegar of Modena and Brandless Organic Raw Apple Cider Vinegar into your life.

1. Sweet Balsamic Reduction
  1. First, set a nonstick pan over medium heat on the stovetop. Pour the bottle of balsamic vinegar in and bring to a boil without reducing the heat
  2. Once the vinegar is boiling, lower the heat to a simmer. Keep stirring to prevent stickiness or hardness, and don’t touch the heat! Too-high temperatures will cause it to congeal.
  3. You’ll know the balsamic vinegar is ready when it’s been reduced by at least half, and has a syrupy quality. It should have a tart – and subtle! – sweetness.
  4. Transfer to a cool bowl to prevent it from over-cooking. Prepare two scoops of vanilla ice cream.
  5. Drizzle the balsamic reduction over the ice cream for a refined, grown-up version of an ice cream sundae.
  6. Store the remaining balsamic reduction in an airtight container in the fridge. Trust us, you’ll use it again very soon.
2. Balsamic Butter
  • The balsamic reduction from the above recipe, made with one bottle of Brandless Organic Balsamic Vinegar of Modena
  • One stick of butter
  • Food processor
  • Anything you would put butter on: a baguette, a cracker, even a steak!


  1. Remember how to make a balsamic reduction? We’re doing that again!
  2. Once the balsamic vinegar has been reduced and cooled slightly, add it to a food processor with a stick of butter. Mix until smooth.
  3. Place in the fridge and wait thirty minutes, or until it’s set slightly.
  4. To eat: try the balsamic butter on a toasted baguette, with fresh mozzarella cheese and tomato slices seasoned with salt and pepper for a caprese sandwich. Use it in a brown butter sauce for ravioli. Let it melt on top of steak, or add it to your vegetables before roasting in the oven.
3. Apple Cider Vinegar Whiskey Sour
  1. Pour a shot of whiskey into your favorite cocktail glass. Add a splash of apple cider vinegar – just a splash! – and a dash of bitters for your base.
  2. Squeeze a lemon wedge or two into the drink and taste for sweetness. Add a little sugar, if needed, and mix thoroughly.
  3. Garnish with a lemon wedge and serve. Cheers!
Related Articles