This is a sour liquid comprising a dilute solution of acetic acid. It is obtained by the natural fermentation of white wine. It ranges in colour from clear white to pale yellow, depending on which wine is used. Good-quality white wine vinegar has a mellow, rounded taste and is aged for several months in wooden barrels; cheaper varieties with a sharp, tart taste are produced quickly by brewing white wine with vinegar-soaked beechwood shavings.
Jerk chicken
Meatballs with herb salad
Mexican sweetcorn pancakes, poached eggs and salsa
Fresh tomato salsa (with bruschetta variations)
Crown layered pavlova
Hot mustard pickle
Tomato and chilli jam
Homemade beer mustard
Cheap vinegar, produced from inferior white wine, will give poor results to your finished dish. Buy good-quality, aromatic vinegar with a complex flavour. The label will often specify which type of wine has been used.
It will keep in a dry cupboard almost indefinitely, and will mature as it keeps.
Use in vinaigrettes, sweet-and-sour dishes, marinades, pickles, chutneys, and butter sauces. Or infuse with fresh herbs to make flavoured vinegar.
Article by Sejal Sukhadwala
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
