Balsamic Vinegar Substitutes
Out of balsamic vinegar? Learn how to mix red wine vinegar with sugar or use soy sauce to replicate its dark, sweet complexity.
Best substitutes
| Replace with | Ratio | Best for |
|---|---|---|
| Red Wine Vinegar + Sugar | 1 Tbsp vinegar + 1/2 tsp sugar/honey | salads, vinaigrettes |
| Apple Cider Vinegar + Sugar | 1 Tbsp vinegar + 1/2 tsp sugar | marinades, dressings |
| Soy Sauce + Vinegar | 1/2 Tbsp soy + 1/2 Tbsp vinegar | meat marinades, stews |
Understanding Balsamic Vinegar
Balsamic vinegar is unique among vinegars. Authentic traditional balsamic is aged in wooden barrels for years, resulting in a thick, syrupy consistency, a deep brown color, and an incredibly complex, sweet-and-sour flavor profile with notes of fig, cherry, and wood. Even everyday supermarket balsamic is much sweeter and milder than other vinegars. Therefore, substituting it requires adding both acidity and sweetness.
The Best DIY Mix: Red Wine Vinegar + Sugar
The most accurate way to mimic balsamic is to combine a fruity vinegar with a sweetener. For every 1 tablespoon of balsamic vinegar called for, mix 1 tablespoon of red wine vinegar with 1/2 teaspoon of granulated sugar, brown sugar, or maple syrup. Stir until the sugar dissolves. This perfectly replicates the sweet-tart balance of supermarket balsamic and is ideal for vinaigrettes and marinades.
Apple Cider Vinegar + Sugar
If you don’t have red wine vinegar, apple cider vinegar is your next best base. Mix 1 tablespoon of apple cider vinegar with 1/2 teaspoon of sugar. Because apple cider vinegar already has fruity undertones, it takes to the added sugar beautifully.
For Savory Depth: Soy Sauce + Vinegar
If you are using balsamic vinegar in a cooked savory dish (like a braise, a pan sauce, or a meat marinade) where its dark color and umami depth are needed, try a mix of soy sauce and vinegar. Combine 1/2 tablespoon of soy sauce, 1/2 tablespoon of red wine vinegar, and a pinch of sugar. This creates a deep, dark, complex liquid that adds incredible richness to meats and stews.
Balsamic Glaze?
If your recipe calls for balsamic glaze (a thick reduction), you cannot substitute it with thin vinegar. You will need to make the Red Wine Vinegar + Sugar mixture, but increase the sugar significantly, and simmer it on the stove until it reduces into a syrup.