Substitute for Balsamic Vinegar: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

The best substitute for balsamic vinegar is red wine vinegar with a small amount of sugar or honey. For every tablespoon of balsamic vinegar, use one tablespoon of red wine vinegar mixed with one-half teaspoon of sugar or honey. This combination mimics the sweet and tangy character of balsamic, making it a reliable swap in many recipes.

Balsamic vinegar has a distinctive flavor that can be hard to replace perfectly. Supermarket balsamic is typically sharp and acidic with some sweetness, while traditionally aged balsamic is much thicker and sweeter. The substitutes listed here are best for replacing the common, everyday balsamic vinegar found in most grocery stores.

Substitutes for balsamic vinegar (per 1 tablespoon)

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Aged balsamic is thick and sweet; supermarket balsamic is sharper

How to choose the right balsamic vinegar substitute

When choosing a substitute for balsamic vinegar, the goal is to balance acidity with sweetness. Your choice depends on what you have available and the flavor profile of your dish.

• Red wine vinegar with sugar or honey is a versatile option. Red wine vinegar shares a similar grape base with balsamic, and adding a sweetener recreates the signature sweet-tart flavor. It works well in dressings and marinades where balsamic provides a key acidic and sweet note.
• Sherry vinegar is a good choice if you prefer less sweetness. It has a complex flavor but lacks the distinct sweetness of balsamic. It can be used as a direct one-for-one replacement.
• Apple cider vinegar with sugar offers a fruitier alternative. While effective, the apple flavor is more pronounced, which can change the character of your dish. It is best used in simple dressings.
• Balsamic glaze should be used carefully. It is a concentrated, syrupy, and very sweet version of balsamic. It is not suitable for recipes that rely on balsamic for acidity, like a vinaigrette, but can be used sparingly as a finishing drizzle.

Substitutions by recipe type

The best substitute often depends on how you are using the balsamic vinegar in a recipe.

For salad dressings and marinades, the best option is red wine vinegar mixed with one-half teaspoon of sugar or honey for every tablespoon of vinegar. This mixture provides the right balance of acid and sweetness that these recipes require. Apple cider vinegar with sugar is another good option for dressings, though it will have a fruitier taste. Sherry vinegar also works well in dressings, especially if you want a sharper, less sweet result.

For roasted vegetables, sherry vinegar is an excellent one-for-one substitute. Its complex flavor complements the caramelization of the vegetables without adding too much sweetness.

For drizzling and finishing, a balsamic glaze is the closest match. Since it is much thicker and sweeter than regular balsamic vinegar, use a smaller amount than the recipe calls for. A glaze adds a concentrated sweet tang that is ideal for finishing dishes like caprese salad or grilled chicken.

What might change when you substitute

Substituting for balsamic vinegar will likely cause small changes in the final dish. The most common difference is in the consistency and sweetness. Most substitutes, particularly red wine vinegar and apple cider vinegar, are thinner than typical supermarket balsamic vinegar. This can make a vinaigrette slightly more liquid.

The flavor profile will also be different. Sherry vinegar is less sweet, while apple cider vinegar introduces a distinct fruity note. Using balsamic glaze will significantly increase the sweetness and thickness of a dish, so it must be used in much smaller quantities to avoid overpowering other ingredients. When making a swap, it is a good idea to start with a little less than the suggested amount and adjust to your preference. This allows you to control the final balance of acidity and sweetness in your cooking.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.