A-Z of unusual ingredients: white balsamic vinegar Perhaps it's the growing disdain for black balsamic which has helped launch the career of its relative. Belazu introduced a white balsamic vinegar to its line in 2007 and over the past two years, sales have tripled. Similarly, sales of Jamie Oliver's own-brand white balsamic - which launched in spring 2013 - have increased ten-fold month on month, as the condiment is thrust further into the spotlight. White balsamic is made in a similar way to more traditional black balsamic vinegars. It starts with trebbiano grapes, which are grown in the Emilia-Romagna region of Italy. But while black balsamic vinegar is simmered and caramelised and aged in oak barrels, white balsamic is cooked at a high pressure to prevent caramelisation. The ageing process for white balsamic vinegar is far shorter - rarely longer than a year - to ensure that the colour is no darker than a sherry, and that the flavour stays light and fresh. "White balsamic prevents muddy-looking salad leaves or discoloured white fish," explains Fiona St George, spokesperson for Belazu. The flavour is quite similar, but white balsamic is a little less intense, which means it can be used as an ingredient without overpowering a dish. From feta salads to white balsamic-glazed halibut, a splash in tomato soup and with slow-braised shallots, the vinegar heightens and enhances without overwhelming. So as black balsamics become the pariah of the kitchen, perhaps white balsamics will edge into the empty spotlight. Stockists White Balsamic Vinegar, Belazu, £5.09/250ml Jamie Oliver White Balsamic Vinegar, Ocado, £2.69/250ml Rocca di Vignola Balsamico Bianco, Torquato, £9.90/500ml Pancetta and white balsamic oysters recipe Serves 2 2 slices of pancetta 12 oysters 4 tsp white balsamic vinegar Cut each slice of pancetta into six strips, and fry until crispy. Meanwhile, shuck the oysters, and arrange on a plate or platter. Using a teaspoon, carefully distribute the White Balsamic Vinegar amongst the oysters (with about 1/3 teaspoon of White Balsamic Vinegar in each oyster) Arrange the crispy pancetta on top, and serve.