Condimento Bianco

The credo: "Use light coloured balsamic vinegar for light coloured salad sauce" is fully met by our organic Condimento Bianco. The well-balanced taste between sweet and sour is characteristic for this light balsamic vinegar. A basic and essential vinegar for all light coloured salad sauces.

White balm!

  • 100 % organic quality
  • made from organic white wine vinegar and concentrated grape must
  • natural vinegar fermentation
  • unsulphured
  • well-balanced taste

We recommend: Byodo Condimento Bianco tastes great with crispy, fresh garden salads and goes just as well with all meat and vegetable dishes. Moreover it can ideally be used to marinate and season your warm and cold dishes.

Content: 0,5 l

Find in Byodo Online-Store
  • Ingredients & Info on production

    Ingredients

    • white wine vinegar*
    • concentrated grape must*
    *organically grownDE-ÖKO-013 / origin: Italian Agriculture

    Information on production

    Byodo organic vinegars are basically made from alcohol, which means - depending on the sort - red wine, raspberry wine, grain spirit etc. For this purpose the alcohol is filled into big fermentation tanks, where it is slowly fermented to alcohol by means of vinegar bacteria and oxygenation. This procedure takes place at pleasant temperatures around 25 °C. Experts call this a continuous process. The typical sweet flavour of the light-coloured balsamico is gained through our special mixing ratio of White Wine Vinegar 6 % acid and concentrated grape must. Byodo vinegars are not heated in order to retain valuable enzymes and flavouring agents. The raw materials are 100 % organically grown.

  • Recipes

    Roasted cauliflower on Tofu 'scrambled egg' with Olive Oil Hollandaise

    Take ...

    • 200 ml Byodo Condimento Bianco
    • 130 ml Byodo Olive Oil, extra virgin - fruttato
    • ½ head of cauliflower
    • 400 g of smoked tofu
    • 1 medium onion, finely diced
    • 1 carrot, cut into fine strips
    • 1 pinch of curry
    • 3 tbs. of vegetable stock
    • 1 stick of spring onion, cut into fine strips
    • 100 ml Byodo Vinegar with Herbs
    • 250 ml white wine
    • 2 twigs of thyme
    • 2 shallots, roughly diced
    • 3 egg yolks
    • Ground table salt
    • Ground black pepper

    Preparation:

    Start by adding the vinegar, white wine, thyme, shallots and a little freshly ground pepper to a pan, before cooking it down to half its original volume and passing it through a fine sieve. Fold in the egg yolks and blend until frothy over hot water. Heat up 100 ml of olive oil and add drop-by-drop. Season with salt and pepper and keep it warm.

    Next, divide the cauliflower into large florets and cut into nice slices. Break the tofu into small pieces by hand and place in a bowl. Also heat a tablespoon of olive oil in a pan, before sweating the diced onions until they are glassy, and then add the carrots and briefly sauté them. Add the tofu and season with curry, salt and pepper. Quench with the vegetable stock and allow the liquid to boil down until the dish has attained the consistency of scrambled egg. Next, mix in the spring onions. Finally, fry the cauliflower slices in olive oil until they are golden yellow and season with salt and pepper. Now serve the dish on a plate, pour the scrambled egg over the cauliflower and finally add a little sauce.

  • Allergic-Info

    Allergens

    • fructose
    • histamine (naturally included)
    • sulfur dioxide und sulfites (< 10 mg/ kg)
    Wir pflegen die spezifischen Angaben zu den Byodo Produkten auf unserer Internetseite mit großer Sorgfalt. Dennoch können wir dabei vereinzelte Fehler nicht ausschließen, weshalb wir Sie bitten, die Produktangaben immer noch einmal mit dem Etikett des jeweiligen Produktes zu vergleichen. Sollten Ihnen dabei Unstimmigkeiten auffallen, danken wir Ihnen für Ihren Hinweis an info@byodo.de.
  • Nutritional Values

    Nutritional values per 100 ml

    Energy480 kJ / 113 kcal
    Carbohydrate24 g
    Sugar23 g
    Salt<0,01 g
    Although we take the utmost care to ensure that all the specific information concerning the Byodo products on our website is correct, it is not possible to rule out isolated errors completely. As such, we always ask you to check the online product specifications against the information provided on the label of the respective product. Should you notice any inconsistencies, please notify us by sending a quick message to info@byodo.de.
Ingredients & Info on production
Recipes
Allergic-Info
Nutritional Values

Ingredients

  • white wine vinegar*
  • concentrated grape must*
*organically grownDE-ÖKO-013 / origin: Italian Agriculture

Information on production

Byodo organic vinegars are basically made from alcohol, which means - depending on the sort - red wine, raspberry wine, grain spirit etc. For this purpose the alcohol is filled into big fermentation tanks, where it is slowly fermented to alcohol by means of vinegar bacteria and oxygenation. This procedure takes place at pleasant temperatures around 25 °C. Experts call this a continuous process. The typical sweet flavour of the light-coloured balsamico is gained through our special mixing ratio of White Wine Vinegar 6 % acid and concentrated grape must. Byodo vinegars are not heated in order to retain valuable enzymes and flavouring agents. The raw materials are 100 % organically grown.

Take ...

  • 200 ml Byodo Condimento Bianco
  • 130 ml Byodo Olive Oil, extra virgin - fruttato
  • ½ head of cauliflower
  • 400 g of smoked tofu
  • 1 medium onion, finely diced
  • 1 carrot, cut into fine strips
  • 1 pinch of curry
  • 3 tbs. of vegetable stock
  • 1 stick of spring onion, cut into fine strips
  • 100 ml Byodo Vinegar with Herbs
  • 250 ml white wine
  • 2 twigs of thyme
  • 2 shallots, roughly diced
  • 3 egg yolks
  • Ground table salt
  • Ground black pepper

Roasted cauliflower on Tofu 'scrambled egg' with Olive Oil Hollandaise

Preparation:

Start by adding the vinegar, white wine, thyme, shallots and a little freshly ground pepper to a pan, before cooking it down to half its original volume and passing it through a fine sieve. Fold in the egg yolks and blend until frothy over hot water. Heat up 100 ml of olive oil and add drop-by-drop. Season with salt and pepper and keep it warm.

Next, divide the cauliflower into large florets and cut into nice slices. Break the tofu into small pieces by hand and place in a bowl. Also heat a tablespoon of olive oil in a pan, before sweating the diced onions until they are glassy, and then add the carrots and briefly sauté them. Add the tofu and season with curry, salt and pepper. Quench with the vegetable stock and allow the liquid to boil down until the dish has attained the consistency of scrambled egg. Next, mix in the spring onions. Finally, fry the cauliflower slices in olive oil until they are golden yellow and season with salt and pepper. Now serve the dish on a plate, pour the scrambled egg over the cauliflower and finally add a little sauce.

Allergens

  • fructose
  • histamine (naturally included)
  • sulfur dioxide und sulfites (< 10 mg/ kg)
Wir pflegen die spezifischen Angaben zu den Byodo Produkten auf unserer Internetseite mit großer Sorgfalt. Dennoch können wir dabei vereinzelte Fehler nicht ausschließen, weshalb wir Sie bitten, die Produktangaben immer noch einmal mit dem Etikett des jeweiligen Produktes zu vergleichen. Sollten Ihnen dabei Unstimmigkeiten auffallen, danken wir Ihnen für Ihren Hinweis an info@byodo.de.

Nutritional values per 100 ml

Energy480 kJ / 113 kcal
Carbohydrate24 g
Sugar23 g
Salt<0,01 g
Although we take the utmost care to ensure that all the specific information concerning the Byodo products on our website is correct, it is not possible to rule out isolated errors completely. As such, we always ask you to check the online product specifications against the information provided on the label of the respective product. Should you notice any inconsistencies, please notify us by sending a quick message to info@byodo.de.

Did you know...?

    • Cloudiness or deposits on the bottle bottom do not indicate a loss of quality, but reflect the natural production procedure.