Using Prune Juice Concentrate with standard balsamic vinegar mimics the richness of imported aged balsamico from Italy. When used in a vinaigrette, the overall flavor is rounded, sweet, and savory.
Yield: 180 ml / 3/4 cup
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
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.