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Light balsamic vinegar is a "relative" of the classic, dark "balsamic". Only white vinegar is cooked at a low temperature and is not caramelized to avoid browning, and also aged for a shorter time. Another difference is that white is usually aged in stainless steel barrels, not wood.
Balsamic vinegar is used in salads, marinades, desserts, and soups. A few drops of this seasoning set off the taste of cheese, strawberry salad, an ordinary omelet and even ice cream.
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