Glory to white balsamic vinegar for turning many savorless concoctions into mouth-watering dishes that almost anyone could kill for.
Thousands of happy home cooks, as well as restaurant chefs, love using them for seasoning any salad dressings, for dressing roasted vegetables, vinaigrette recipe, or for deglazing a pan of crispy chicken thigh bits without turning them brown.
So yes! They are worth having in stock – ALWAYS.
But what if you don’t?
Well, you may want to experiment with some of the best white balsamic vinegar substitutes.
Balsamic vinegar, white wine vinegar, Chinese black vinegar, rice wine vinegar, red wine vinegar, golden balsamic vinegar, cider vinegar, and sherry vinegar are suitable alternatives to white balsamic vinegar.
Table of Contents
What is White Balsamic Vinegar?
White Balsamic Vinegar is a special vinegar that has a sweet, subtle flavor and a clean color aged up to 12 years in new wood barrels, which have not been fired on the inside.
They have a considerable amount of acidity of up to 5.2% to about 7.0% and lack the rich caramelized flavor of traditional Balsamic.
This vinegar is mainly used to add that palatable kick of flavor in marinades, salad dressings, as well as light-colored sauces.
Best White Balsamic Vinegar Substitutes
On this page, you won’t only learn what white Balsamic Vinegar substitutes to use, but also the meal they are best suitable for together with the appropriate measurements.
Let’s get started!
1. Balsamic vinegar
Balsamic is one of the most frequently used vinegars in the kitchen. It is made from the Trebbiano grape and is caramelized just like the white Balsamic version.
The only difference between the two is balsamic vinegar is somewhat sweeter and more syrupy than the white version. So, of course, it can be used as an alternative.
This popular ingredient has a distinctive flavor that is bold, tart, and complex. Also, the deep brown color and thicker texture make it ideal in salad dressings, marinades, and many other recipes.
Health-wise, studies suggest that balsamic vinegar can improve a person’s complexion, lower cholesterol, aid weight loss, and whatnot.
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2. White wine vinegar
An exchangeable vinegar other than Balsamic is white wine vinegar.
This is a white wine fermented and oxidized into an acid that has a lightly fruity flavor.
The distilling process often occurs in acetators (stainless steel vats) that expose the ethanol in the wine to oxygen.
In terms of flavors, you can taste the fruity tones. It has a mellower, softer sweet flavor but still tangy and can range in color from clear to light amber.
This product can be used to marinate meat, dippings, sauces, salad dressings, and other recipes. The good news is the golden and the light color will remain invisible in any cooked meal.
Just use the exact quality of white wine vinegar in the recipes like you would for white balsamic vinegar.
3. Rice wine vinegar
Rice wine vinegar, also know as rice vinegar, can be used in most of the dishes that call for white balsamic vinegar.
It is produced first by fermenting the sugars in the rice into alcohol before converting them into acid.
Compared to white distilled vinegar in color, they look like doppelgangers, except that the rice vinegar is less acidic with a delicate, mild, and sweet flavor.
White vinegar, on the other hand, tastes sour and harsh.
It is regarded as one of the most aggressive vinegar out there — while it is righteous for cooking and baking, it is notoriously known for household cleaning and weed control.
What a weird stone for killing two birds.
On the bright side, you have no worries using them for your sushi, fried rice, marinades, salad dressing, sauces, and many other meals.
More importantly, there is seasoned and unseasoned rice vinegar.
Seasoned Rice Vinegar is more flavorful and sweeter due to the addition of sugar, corn syrup, salt, and MSG. Meanwhile, the unseasoned vinegar is simply rice and water.
So take note if you’re using the seasoned, it will demand less quality and vice versa.
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4. Chinese black vinegar
Chinese black vinegar is another suitable replacement for white balsamic vinegar.
While they aren’t twins, the dark, full-bodied, malty, and complex taste of Chinese black vinegar can do justice to just about any recipe that calls for balsamic vinegar.
They were produced out of sorghum, peas, barley, bran, and chaff, which gives that strapping smoky flavor.
On top of that, they are mildly acidic with a faintly sweet flavor that is delicious with dipping sauces, stir-fries, soups, and many more.
To satisfactorily use the Chinese black vinegar as a substitute, you can either use equal amounts or adjust the quantity based on the other ingredients that are used.
5. Red wine vinegar
This fruity vinegar imitates the taste of the white balsamic and can take its place.
While it’s a bit fruity like red wine, it doesn’t taste like wine. The sourness is what you’ll taste the most.
It is tangier than balsamic vinegar but also has a touch of sweetness to it.
In addition, they differ in color and hue from dark red to faded pink.
Interestingly, the color and age of the grapes harvested for the production will determine the hues of the vinegar.
Nutritiously, the acetic acid in red wine vinegar may help lower blood sugar levels, protect your skin, boost heart health, aid weight loss, and contain powerful antioxidants that are Incredibly beneficial.
It is pretty common in the pantry and is used in various ways in tons of recipes from marinades, dressings, stews, and whatnot.
6. Cider vinegar
Cider vinegar or Apple cider vinegar could be a wonderful white balsamic vinegar substitute.
This vinegar is got itself from fermented apple juice by crushing apples and then squeezing out the juice.
It has a tart taste with a pleasant hint of apple that leaves a dry and almost woody flavor in your mouth — well, it could be as a result of some vinegar are processed through wood chips.
What is more, they are wonderful in salad dressings, vinaigrettes, marinades, food preservatives, and chutneys.
Note the color may also vary depending on the color of the apple peels it is made from.
7. Golden balsamic vinegar
If not for color and an inch of taste, both Golden and white balsamic vinegar would be probably the same thing.
However, since Gold balsamic has all the ingredients as well s flavor like most balsamic without the dark color, it is most suitable for light-colored sauces and recipes where a dark color would be objectionable.
Unlike the traditional dark balsamic vinegar, they taste slightly more acidic and also lack the hallmark caramelized taste but still have quite a sweeter flavor.
They work miraculously well in salad dressings and to deglaze pans to create a sauce for light-colored meats, white fish, or chicken breast.
Moreover, this vinegar can add 5% notes of acidity when added to a marinade or sprinkled in fried or roasted meats.
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8. Sherry vinegar
Sherry vinegar is a gourmet wine vinegar made from sherry. It has a complex taste of rich, nutty, and traces of slightly sweet flavor because it has been blended and aged.
It is vinegar, so it’s acidic. And the acidity is quite high but not as overpowering as you may find the white or red wine vinegar.
Still, be careful not to overuse it as it is contagious and can vanquish the other ingredients in your cooking.
I’ll take a bottle of sherry vinegar over balsamic any day of the week.
I got hooked ever since I used this vinegar to whisk it into any vinaigrette, add a splash to soup, marinades, or drizzle over roasted fish, meat, and vegetables.
For substitution, you want to use subtle amounts, then gradually increase if necessary.
9. Champagne vinegar
This is a great vinegar I’ve served with many dishes when working in a restaurant, and the feedback from our customers was surprising.
If you thought Champagne vinegar is made from fermented champagne — you guessed it right.
Among other vinegar, it tastes the lightest. It is a mild, floral vinegar made from Chardonnay and pinot noir grapes.
If it’s your first time tasting the Champagne Vinegar, you’ll instantly fall head over heels with its smooth and elegant flavor of both tartness and sweetness.
Because it is less harsh than white balsamic vinegar, you might need to increase the quality, but do not overuse it.
You can use them in your favorite marinades, salads, salad dressings, sauteing vegetables, Sauces, De-glazing a saute pan, making a confit or dipping sauce (with olive oil for bread) – literally any recipe.
Unlike the other brown or dark red vinegar, the Champagne vinegar has a pale gold or apricot orange color and consistency like that of water.
I supposed by now you have gotten an insight on how important an ingredient like vinegar is to your pantry.
So these are the collection of the Acerbic, aromatic, and nose-wrinkling white balsamic vinegar substitutes.
From apple cider to red wine, these are the vinegar you can try right now with no regrets or whatsoever.
Although, we didn’t mention Malt vinegar. They are similar to the regular balsamic but have a more intense taste. Hence, if you plan on using them, you need to reduce the quantity.
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