Vinegar has been used for many centuries to flavours and preserve food. Apple cider and wine are the common basic ingredients, but almost any product that can produce alcoholic fermentation can be used to make vinegar, as evidenced by the range used in this book. Create your own varieties by adding fresh herbs, chillies or fruit to cider or wine vinegar. Store in tightly sealed bottles in a dark place. This acetic acid will keep the herbs or fruit from spoiling.
balsamic vinegar
apple cider vinegar
Braggs is one of the most famous vinegar in the world. Sharp and refreshing, this golden-coloured vinegar is good in dressings for cheese and ham salads.
' to make a good salad is to be a brilliant diplomatic;
the problem is entirely the same...to know exactly how
much oil one must put with ones vinegar.'
balsamic vinegar
Dark, richly complex in flavour, balsamic vinegar has a mild sweetness and a slightly acidity. It originated in Modena, Italy and is considered by many to be the best quality vinegar available.It is produced from a type of red wine and the most prized, and expensive, varieties are aged from 15 to 50 years in wood barrels. Prices vary accordingly. Buy the best you can afford. It goes well with tomato or berry salads.
champagne vinegar
A mild, light vinegar fermented from champagne. Rice vinegar can be used in its place (see below).
Champagne vinegar goes well in viaigrettes and dressings for chicken, veal, fish or vegetable salads.
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