Glaze: Add a zig-zag or drizzle to finish off right before serving. The flavor and aroma are best at room temperature. (However, the thickness and character are maintained during baking and broiling. A caramelized-glaze can be achieved by heating a small amount of sauce at moderate heat in a non-stick sauce pan.)
Sauce/Dressings: Use as a savory base or add as a flavor enhancement to other sauces and dressings — white/ red, sweet/ sour, hot/cold — your imagination is the only limit. When hot liquids are added, the sauce will liquefy and mix with other flavors. Add a small amount (1 or 2 tbs.) of Mandarano to the Balsamic Vinegar you are using for a volume recipe or dressing (ie: 1/4 cup) — it will add extra pizzazz and consistency. Use it in place of mayonnaise and add it to mustards and jellies.
Marinade: The natural tenderizing properties of the Balsamic vinegar and the rich condensed flavor make it a perfect choice to use alone or as a base into which other flavors are added.
Garnish: A few drops, a drizzle, a zig-zag or a complex artistic design, its thick consistency and rich color will enhance hors d'oeuvres, entrees and dessert. A few drops or simple design on your serving platters is also a nice touch.
Any vegetable: Roasted, fresh or in a salad. Add a few drops to your favorite Extra Virgin Olive Oil or other dipping sauces.Potatoes: Steamed, baked, fried, hash browns or mashed. A little of this and you'll never pick up the Ketchup bottle again. (Incredible on sweet potatoes!)