Balsamic Vinaigrette and Its Long, Rich History “Sapa”, a sweet condiment made from boiled down grape juice, was popular with the Romans. Aceto Balsamico Tradizionale is what they call true balsamic vinegar in Italy and there are stories, myths and legends in Italian that relate to the cultural impact balsamic vinegar has had on Italy. Landowners in the Emilia Romagna region were the first to use balsamic vinegar in the 11th century and it is still made there today.
The Romans used to make a sweet condiment called “sapa” from boiled down grape juice. True Balsamic Vinegar (named “Aceto Balsamico Tradizionale”) has strong Italian cultural ties and is associated with superstitions, legends and politics. Balsamic vinegar was first used by prosperous landowners in the Emilia Romagna region as early as the 11th century where it is still produced today.
The specialty vinegar created in this region became known as Balsamico and it was aged in wooden barrels in order to create the perfect aroma. Some families still treasure the vinegar as an heirloom. Historically, these families presented small vials to their special friends and even contributed it to their daughters as a valuable part of her dowry.
According to www.theoliveoilshops.com, although the written records are sparse and cannot be confirmed, balsamic vinegar “has been made since at least the 11th century. What is considered to be the first historical reference is in 1046.” Originally balsamic vinegar was a highly desirable condiment not available to just anyone. Balsamic makers, as well as nobility, had access to it and it was exclusively found in Italy. Theoliveoilshops.com explains how “for centuries it was made privately on individual estates and farmsteads, and only in the last few decades has become a commercial product, made for sale to others. Prior to then, balsamic was produced for family use only. Barrels passed from one generation to the next, often aging for 50 to 200 years or more.” Balsamic vinegar could even have been part of a bride’s dowry in those days.
Fresh Basil and Balsamic Vinegar - A Combination to Promote Healthier Eating
The www.oilandvinegar.cruets.com website discusses that “this gourmet condiment has been associated with a myriad of superstitions, legends and politics. In Medieval times, balsamic vinegar was valued for its healing properties. The name is a derivation of the word ‘balm’, which in turn is derived from the Latin term ‘balsamum’ that refers to an aromatic resin and something that acts as a reliever or healer with soothing properties.” Medieval people believed the vinegar was a natural remedy for the plague and used it as a pain reliever. Balsamic vinegar has been proven to reduce cholesterol, headaches, strength bones, and slow the effects of aging. Balsamic vinegar made it to the United States in the 1970’s and since then has given birth to a whole new kind of commercial balsamic vinegar and balsamic vinaigrettes, which include olive oil and a variety of herbs and spices.
The George Mateljan Foundation for The World’s Healthiest Foods, www.whfoods.com, explains that fresh basil has a variety of health benefits including anti-bacterial properties, anti-inflammatory effects and nutrients that can improve and maintain cardiovascular health. The World’s Healthiest Foods nutrition chart also shows that basil is rich in many essential minerals including: Calcium, Iron, Magnesium, Vitamin A and Vitamin K.
Ingredients for the Perfect Basil Balsamic Vinaigrette
Basil Balsamic Vinaigrette brings together the owner of Balsamic Vinegar with the power of basil, both of which offer a number of health benefits. Increase the potency of the dressing or marinade, as well as the flavor. This recipe makes two cups.
- 1/2 cup balsamic vinegar
- 2 cloves garlic, chopped
- 3 teaspoons diced Vidalia onion
- 1⁄8 teaspoon dry mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons whole-grain mustard
- 1/2 teaspoon sugar
- 2 tablespoons finely chopped fresh basil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup canola oil
- 1/2 cup extra-virgin olive oil
Do It Yourself Preparations for Making Balsamic Vinaigrette with Fresh Basil
First you will need to blend the vinegar, garlic, onion, dry mustard, Dijon mustard, whole-grain mustard, sugar, basil, salt, and pepper in a food processor. While the food processor is running, slowly drizzle in the canola oil followed by the olive oil until the mixture is thoroughly blended. Store the basil balsamic vinaigrette in an airtight container in the refrigerator for up to 30 days.
Next time you want to make your salad unforgettable try this recipe for basil balsamic vinaigrette. If you are growing your own basil this recipe will be even more satisfying and fun.