Name: Balsamic Marinade
Yield: 2¼ cups (550 ml/1.2 US pt)
Ingredients: 1 cup (250 ml/8.5 US fl oz) balsamic vinegar; 1 tbsp salt; 2 tbsp cayenne pepper; 1 cup (250 ml/8.5 US fl oz) extra-virgin olive oil; 1 tbsp freshly ground black pepper

Why it works: Vinegar and olive are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,297 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Balsamic Marinade

2¼ cups (550 ml/1.2 US pt)

Ingredients

1 cup (250 ml/8.5 US fl oz) balsamic vinegar
1 tbsp salt
2 tbsp cayenne pepper
1 cup (250 ml/8.5 US fl oz) extra-virgin olive oil
1 tbsp freshly ground black pepper

Directions

Combine all ingredients in a gallon-size zip-top bag.
Add whatever you're marinating and marinate it as you normally would.

Nutrition, whole recipe (rough)

136Calories

0 gProtein

14 gFat

3 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Olive Oil	1 tbsp (14g)	119
Chili	1 tsp (2.7g)	8
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Vinegar + olivetop 10% of all pairs

Smell alikemoderate

Cooked together12,297 recipes

Shared aroma: isoamyl acetate (banana, fruity).
Pepper + olivetop 11% of all pairs

Smell alikemoderate

Cooked together30,263 recipes

Shared aroma: 2,4-decadienal (seaweed).
Vinegar + peppertop 14% of all pairs

Smell alikemoderate

Cooked together27,814 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Balsamic vinegar: Adds acidity and sweet-tart flavor that helps season and tenderize the food.
Extra-virgin olive oil: Adds fat that carries the flavors and helps keep the surface of the food moist.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.