Verbena Truffle White Balsamic Vinegar
No added sugars. All natural, always!
 
 
How to Use Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.
 
 
 
TRUFFLE BALSAMIC FILET MIGNON
4 filet mignon steaks, 1 1/2 inches thick salt, to taste
fresh ground black pepper, to taste
1 tablespoon Verbena Butter olive oil
1⁄4 cup Verbena Truffle White balsamic vinegar
2 tablespoons unsalted butter
DIRECTIONS:
Sprinkle steaks generously with salt and pepper.
Coat the bottom of a large, heavy frying pan with olive oil and heat over medium-high heat. Add the steaks and cook to the desired doneness, 3-5 minutes on each side.
Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce.
In the same pan over medium-high heat, add the vinegar and deglaze by scraping up any browned bits from the bottom. Cook until slightly reduced and thickened, about 3 minutes.
Remove from the heat. Whisk in the butter to form a smooth sauce.
To serve, transfer the steaks to individual plates, top with the sauce
 
 
 
GRILLED PORTABELLA MUSHROOMS WITH TRUFFLE BALSAMIC
4 Large Portabella Mushrooms, cut into 1/2 inches slices
salt, to taste
fresh ground black pepper, to taste
2 tablespoon Verbena Butter olive oil
Verbena Truffle White balsamic vinegar
DIRECTIONS:
Brush mushrooms with olive oil, sprinkle with salt and pepper
Grill on high heat about 2 minutes per side
Arrange on a platter
Drizzle liberally with balsamic
Serve