What can I substitute for Balsamic Vinegar?

The best substitutes for Balsamic Vinegar are: 1) Red Wine Vinegar (1 tbsp red wine vinegar + 1/2 tsp honey or sugar per 1 tbsp balsamic), 2) Apple Cider Vinegar (1 tbsp ACV + 1/2 tsp honey or sugar per 1 tbsp balsamic), 3) Pomegranate Molasses (1:1 (thin with 1 tsp vinegar per tbsp for more acidity)).

What is the best Balsamic Vinegar substitute for dressing?

For dressing, the best substitute for Balsamic Vinegar is Red Wine Vinegar with a ratio of 1 tbsp red wine vinegar + 1/2 tsp honey or sugar per 1 tbsp balsamic. Best common substitute. Red wine vinegar provides the wine base; honey adds sweetness. Lacks balsamic's aged complexity.

What is a vegan substitute for Balsamic Vinegar?

A vegan substitute for Balsamic Vinegar is Pomegranate Molasses with a ratio of 1:1 (thin with 1 tsp vinegar per tbsp for more acidity). This substitute is rated as a good match.

Balsamic Vinegar for Salads & Glazes: Best Substitutes

When balsamic vinegar runs out, red wine vinegar plus a small sweetener rebuilds the flavor most closely — use 1 tablespoon red wine vinegar plus 1/2 teaspoon honey per 1 tablespoon balsamic to replicate the sweet-sour balance (pH 3.8–4.0) that makes balsamic work in dressings, marinades, and glazes. Apple cider vinegar with the same honey addition works equally well with a slightly fruitier note. Neither substitute carries the aged syrupy complexity of true balsamic, but both are reliable pantry fixes.

Substitutes

Red Wine Vinegar — 1 tbsp red wine vinegar + 1/2 tsp honey or sugar per 1 tbsp balsamic. Best common substitute. Red wine vinegar provides the wine base; honey adds sweetness. Lacks balsamic's aged complexity.
Apple Cider Vinegar — 1 tbsp ACV + 1/2 tsp honey or sugar per 1 tbsp balsamic. Fruitier than red wine vinegar version. Works in dressings and light sauces. Lighter color than true balsamic.
Pomegranate Molasses — 1:1 (thin with 1 tsp vinegar per tbsp for more acidity). Sweet-tart and fruity. Similar syrupy texture to aged balsamic. Works in reductions, glazes, and dressings.
Sherry Vinegar — 1:1 (by volume, for dressings, marinades, and deglazing). Sherry vinegar has similar complexity to balsamic but is less sweet and more sharp. Traditional balsamic vinegar from Modena is aged in wood barrels, developing complex sugars and acetic acid through a solera-like process [McGee]. Sherry vinegar offers nutty, oxidative notes from its own barrel aging. Both have approximately 6% acidity. Add a small pinch of sugar to sherry vinegar to approximate balsamic's characteristic sweetness in vinaigrettes and glazes [USDA].
Red Wine Vinegar — 1 tbsp red wine vinegar + 1 tsp honey per 1 tbsp balsamic. Much sharper and thinner than balsamic. Add 1 tsp honey per tablespoon to approximate sweetness; result still lacks aged complexity.