Key Lime White Balsamic Vinegar

Use our sweet, floral Key Lime balsamic in shrubs, marinades, mixed cocktails, pickles, over berries or fruit. Excellent when mixed with sparkling water for a refreshing crisp beverage. Reduce to glaze poultry, seafood, vegetables, pork, and much more!

Pairs well with Persian Lime Olive Oil, Eureka Lemon Olive Oil, Blood Orange Olive Oil, Garlic Olive Oil, Milanese Gremolata Olive Oil, Olive Wood Smoked Olive Oil, Toasted Almond Oil, Japanese Toasted Sesame Oil, Baklouti Green Chili Olive Oil, Dill Olive Oil or any EVOO.

All Ultra-Premium EVOO’s, Blood Orange Olive Oil, Eureka Lemon Olive Oil, Persian Lime Olive Oil, Chipotle Olive Oil, Green Chili, Dill Olive Oil and Basil Olive Oil.

Pork, Poultry, Waterfowl, Fish, Seafood

All Leafy Greens, Broccoli, Asparagus

Mixed drinks, Oatmeal, Yogurt, Cheese, Fruit

Combine 2 parts Olive Oil with 1 part Key Lime Balsamic.  Whisk together and serve.  To emulsify dab in a small amount of Dijon mustard or light mayo and continue whisking.  Oil and balsamic will become creamy in appearance.  Refrigerate remaining amount for up to 3 days.

Combine equal parts Key Lime Balsamic with equal parts Olive Oil. We recommend preparing just enough to cover the protein. Place in zip-lock bag and squeeze out air. Place in refrigerator for at least six hours.

Note: For Fish, Seafood (catches from the water) we recommend rubbing the Olive Oil into the raw protein in the absence of the balsamic vinegar for approximately 30 minutes. We recommend NOT using balsamic during the marinade step to prevent the acidic balsamic from breaking down the delicate protein.  Instead, combine Olive Oil and Key Lime Balsamic and use to drizzle over the finished product.

Our authentic barrel-aged Italian balsamics are naturally reduced through the aging process and without the addition of thickening agents such as high fructose corn syrup or molasses.  If you desire a thicker balsamic to use as a glaze or reduction then simply heat two times the amount needed in a small saucepan over medium to medium-high heat with constant stirring.  As the balsamic starts to reduce it will pull to the sides of the pan.  Remove reduction from heat just prior to desired thickness, as the balsamic will continue to reduce until cooled.  Alternatively, reduce to desired thickness and place reduction in bowl over an ice bath.  As a rule of thumb 1/4 cup will reduce to approximately 50% within 3-5 minutes.  Reductions or “glazes” can be used as BBQ sauces, finishing glazes for fish, drizzled over ice cream.

Using our Key Lime Balsamic is super simple and if you can use a tablespoon, which we know you can, then you can master any application.  Please keep in mind; flavors are fairly flexible across recipes.  For example, if a recipe calls for Key Lime Balsamic and you only have Peach, Sicilian Lemon, or Mango Balsamic we’d say go for it.  Most importantly, experiment and have fun!

Serving size 1Tbs, Calories per serving = 40, Fat Calories = 0, Total Fat = 0g, Sodium = 5mg, Total Carbs = 9g, Sugars = 9g, Protein = 0g.  Acidity 6.0%.

Ingredients: Cooked grape must, Mother (required to commence acetic acid fermentation), naturally occurring sulfites from grapes, all-natural, organic Key Lime flavoring. SUGARS & SODIUM ARE NATURAL FROM THE GRAPES.  NO ARTIFICIAL FLAVORS, NO CARAMEL COLORING, NO SWEETENING OR THICKENING AGENTS!  GLUTEN FREE!