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DARK BALSAMIC Crème SAUCE

A ONE-MINUTE GOURMET SAUCE FOR YOUR MAIN... AND DESSERT, TOO!

 

Our dark balsamic vinegars are a product of Modena, Italy, made from a centuries old recipe that starts with a caramelized reduction, called a "must". It's created from locally harvested Trebbiano or Lambrusco white grapes. Balsamic is a long process followed by aging in wood barrels. It begins with grape juice, pulp, and all the skins, heated in copper kettles, set over an open wood fire, fermented in wooden barrels and aged for many, many years as it gains character and texture.

To be officially classified as "balsamic vinegar" the oldest vinegar in the barrel needs to be at least 12 years old. Most of our dark balsamics are in barrels for 
18 years.

Our Master Balsamic sauce is reduced to a cream, using a seconds-long cook on your stove. The sauce is founded on the magic of aged balsamic. No other can deliver the creaminess and balance. It brings a rare, rich gently sweet flavour to almost anything on your menu. Try any one of our dark balsamics and update any of your usual recipes. And give yourself a pat on the back for using a single ingredient sauce with no additives.

Traditional 18-Year-Old
Blackberry Ginger
Wild Blueberry
Black Mission Fig
Black Cherry
Strawberry
Raspberry
Pomegranate
Chocolate
Red Apple

 

SIMPLE, SILKY DARK BALSAMIC CRÈME
[From Emily Lycopolus' Updated Cookbook]

Ingredients: 1/2 cup Dark Balsamic (or more to save for later)
Directions: Place balsamic in shallow pan, slowly bringing to a simmer over medium heat. As it reaches a boil, gently swirl balsamic over the bottom of the pan a few times - three swirls should do it. As soon as it leaves a trail behind, remove the pan from heat. Let cool to room temperature and you'll have a thick cream. The whole process takes about 20 to 30 seconds. If overdone it'll turn into molasses and then pull taffy rather than the glaze you're looking for. It's always best to use at room temperature and will keep indefinitely in your pantry in an air tight container such as a mason jar.

Pork Tenderloin and Chops
Beef Steak and Roasted Cuts
Rack of Lamb and Chops
Dark Green Veggies, Cabbage and Squash
Parmesan and Blue Cheeses
Ice Cream and Gelato
Pancakes and Waffles
Fresh Cut Fruits

 

A BRAND-NEW UPDATED EDITION OF EMILY'S
"THE OLIVE OIL AND VINEGAR LOVERS COOKBOOK" 

There’s nothing like fresh extra-virgin olive oil, infused and fused olive oils, and flavoured dark and white balsamics—but how, exactly, do we use them? Elevate the flavour of your fare using products like Rosemary or Herbes de Provence, Blood Orange, Apricot, and more by diving into this easy-to-use, gorgeously photographed book.

Discover recipes that use 50 of our most popular olive oil and vinegar products that enhance appetizers, salads, soups, main dishes, baked goods, and desserts. Expand your culinary repertoire by learning the basics of flavour pairing. With sections on ways to experiment with baking, marinades, salad dressings, brines, and even cocktails, this book offers an abundance of ways to use your favourite products.

Tantalizing and inspiring, The Olive Oil and Vinegar Lovers Cookbook will help you take any dish from ordinary to thrilling.