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Using Prune Juice Concentrate with standard balsamic vinegar mimics the richness of imported aged balsamico from Italy. When used in…
Mix together the balsamic vinegar and concentrate.
With the back of a knife or a spoon, rub the minced garlic into the salt on a cutting board. Scrape the garlic from the board and place in a bowl.
Whisk in the vinegar, then whisk in the olive oil. Season with pepper to taste. The vinaigrette can be refrigerated for up to 1 week. Before using, let the vinaigrette come to room temperature and re-whisk to emulsify.
55 ml / 1/4 cup minus 1 teaspoon balsamic vinegar
5 ml / 1 teaspoon Prune Juice Concentrate
1 g / 1 teaspoon minced garlic
1 g / 1/4 teaspoon salt
120 ml / 1/2 cup extra-virgin olive oil, or more to taste
Ground black pepper
Dried plums enhance flavor and sweetness, enabling the sauces to be produced without the addition of sugar and less sodium.
Read MoreUsing our prune ingredients in meat applications offers many benefits. Derived from prune plums and packed with sorbitol, antioxidants,…
Read MoreRecipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
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