Cooking
Substitute for Balsamic Vinegar
Out of balsamic? Mix 1 tbsp red wine vinegar with ½ tsp honey or sugar, use white balsamic 1:1, or blend pomegranate molasses and vinegar for drizzling.
- vegetarian
- vegan
- gluten free
Quick answer
Out of balsamic vinegar? The most versatile swaps:
- 1
Red wine vinegar + honey
1 tbsp red wine vinegar + ½ tsp honey for 1 tbsp balsamic
- 2
White balsamic vinegar
1:1
- 3
Sherry vinegar + sugar
1 tbsp sherry vinegar + ¼ tsp sugar for 1 tbsp balsamic
Balsamic does two things other vinegars do not: it brings sweetness and a dark, cooked-grape body along with its acid. USDA FoodData Central lists about 15 g of sugars per 100 g of balsamic, which works out to a little over half a teaspoon of sugar per tablespoon (granulated sugar weighs about 4 g per teaspoon on King Arthur’s chart). So the basic swap is a sharper vinegar plus a small amount of sweetener.
Dressings and raw dishes
For a vinaigrette, red wine vinegar with honey is the most direct swap. Whisk the honey into the vinegar before the oil, since it will not dissolve once the oil is in. Balsamic’s sweetness also softens its acidity, so a substitute dressing may taste sharper; add oil a teaspoon at a time until it balances. White balsamic fits pale dressings, fruit salads and fish without darkening them.
Cooking and glazing
In pan sauces, marinades and roasted vegetables, any of the sweetened vinegars work, because heat blends them into the other flavors. Sherry vinegar gives the most depth for deglazing a pan. For a sticky glaze on chicken, pork or squash, pomegranate molasses with red wine vinegar has the body that thin vinegars lack; brush it on in the last 10 minutes so the sugar does not scorch.
Drizzling and finishing
Over strawberries, caprese salad or aged cheese, the thick, sweet syrup of an aged balsamic is the whole point. Pomegranate molasses alone, or a homemade reduction of sweetened red wine vinegar, gives a similar texture.
When not to substitute
A dish that is plainly “balsamic something”, such as balsamic strawberries, a balsamic reduction for steak or balsamic-glazed onions, tastes of grape must, and no swap reproduces that. Use a different recipe, or treat the result as a variation.
For home canning, follow a tested recipe exactly. Vinegar acidity matters for safety, and sweetened substitutes have not been tested in place of balsamic.
Common mistakes
- Swapping plain vinegar one-for-one. Without sweetener the dressing tastes harsh and the dish loses balsamic’s roundness.
- Using malt or distilled vinegar. Their flavor is too sharp and plain, and no sweetener hides it.
- Reducing a substitute too far. Sugar concentrates as it boils and can scorch or set hard once it cools.
- Adding sugar after the oil. It stays gritty at the bottom of the jar.
All 5 substitutes at a glance
| Substitute | Ratio | Best for | Notes |
|---|---|---|---|
| Red wine vinegar + honey Raw & finishingCooking | 1 tbsp red wine vinegar + ½ tsp honey for 1 tbsp balsamic | vinaigrettes, marinades, pan sauces, roast vegetables | Restores the sugar that grape must gives balsamic. Honey dissolves in cold dressings; granulated or brown sugar works the same in cooked dishes. Use maple syrup for a vegan version. Still thinner and sharper than balsamic, with less dark fruit. |
| White balsamic vinegar Raw & finishingCooking | 1:1 | light vinaigrettes, fruit salads, pickled onions, seafood | Made from grape must and wine vinegar like the dark kind, but processed at lower heat so it stays pale, fruitier and less complex. Useful where dark balsamic would stain the food. |
| Sherry vinegar + sugar Raw & finishingCooking | 1 tbsp sherry vinegar + ¼ tsp sugar for 1 tbsp balsamic | grain salads, tomato dishes, lentils, deglazing | Wood aging gives sherry vinegar a nutty, rounded taste that covers more of balsamic's depth than plain wine vinegar, so it needs less sugar. It is quite sharp; taste before adding the full amount. |
| Pomegranate molasses + red wine vinegar Raw & finishingCooking | 1 tsp pomegranate molasses + 2 tsp red wine vinegar for 1 tbsp balsamic | drizzling, roast squash, lamb, glazes | The molasses brings body, color and a sweet-sour fruit flavor; the vinegar sets the acidity. Closest in look to a thick balsamic, though the fruit tastes of pomegranate rather than grape. |
| Apple cider vinegar + brown sugar Cooking | 1 tbsp cider vinegar + ½ tsp brown sugar for 1 tbsp balsamic | pork, braised cabbage, barbecue sauce, chutney | Milder and more apple-tasting than wine vinegars. The molasses in brown sugar adds a hint of the caramel note. Better in cooked sauces than in a dressing where balsamic is the main flavor. |
Substitute calculator
How much balsamic vinegar does your recipe call for?
- Red wine vinegar + honey1 tbsp red wine vinegar + ½ tsp honey
- White balsamic vinegar1 tbsp white balsamic vinegar
- Sherry vinegar + sugar1 tbsp sherry vinegar + ¼ tsp sugar
- Pomegranate molasses + red wine vinegar1 tsp pomegranate molasses + 2 tsp red wine vinegar
- Apple cider vinegar + brown sugar1 tbsp apple cider vinegar + ½ tsp brown sugar
Amounts are rounded to practical kitchen measures. Swaps without a fixed ratio, or that can't be measured in the unit you picked, show their ratio instead.
Topics: vinegarbalsamicsaladmarinadeglaze All cooking guides
Frequently asked questions
How do I make a balsamic reduction or glaze without balsamic?
Simmer red wine vinegar with sugar or honey, or with grape juice, until it coats a spoon, then let it cool; it thickens further as it cools. The flavor is simpler than reduced balsamic but works as a drizzle.
What is the difference between cheap and expensive balsamic?
Supermarket balsamic of Modena is wine vinegar mixed with cooked grape must, sometimes with caramel color. Traditional balsamic is cooked grape must alone, aged for years in a series of wooden barrels, and is thick and sweet enough to use by the drop.
Can I use balsamic glaze instead of balsamic vinegar?
Only for finishing. Glaze is reduced and often thickened with starch, so it is much sweeter and less acidic. In a vinaigrette, it makes a sticky, sweet dressing that does not emulsify well.
Does balsamic vinegar contain sugar?
Yes. USDA data lists about 15 g of sugars per 100 g, which comes from the grape must. That is why plain vinegars need a little sweetener to stand in for it.
Sources
- Vinegar, balsamic (FDC ID 172241), USDA FoodData Central
- Ingredient Weight Chart, King Arthur Baking
More cooking substitutes
Substitute for Red Wine Vinegar
No red wine vinegar? Sherry, white wine or cider vinegar swap 1:1; for color and fruit, mix 2 tsp white wine vinegar with 1 tsp balsamic per tablespoon.
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Substitute for Soy Sauce
Out of soy sauce? Tamari swaps 1:1 and is usually wheat-free, coconut aminos work 1:1 with added salt, and thinned miso suits soups and glazes.
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Substitute for Allspice
No allspice? Mix ½ tsp cinnamon with ½ tsp ground cloves for each teaspoon, soften it with nutmeg for cakes, or use cloves alone at a quarter in savory rubs.
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Substitute for Almond Butter
Cashew butter is the mildest 1:1 swap for almond butter; peanut butter works 1:1 with less added salt. For nut-free cooking, use sunflower seed butter 1:1.
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