WINE VINEGAR - 1L

Red wine vinegar is a powerful, aromatic, and slightly acidic condiment, perfect for enhancing savory dishes. Here's how to use it properly:

1. In vinaigrette

• Classic but effective!

• Basic idea :

  • 1 part red wine vinegar

  • 3 parts oil (olive, rapeseed, walnut…)

  • salt, pepper, mustard, garlic or shallot to taste

• Perfect for: green salad , lentils, beets, or raw vegetables.

2. To deglaze

• After cooking meat (beef, duck, pork, etc.) or vegetables in a pan:

  • Pour a splash of vinegar → rub in the juices → you get a quick, acidic and full-bodied sauce.

• Then add a knob of butter or a little cream to soften it.

3. In stews

• A small spoonful at the beginning or end of cooking:

  • Beef bourguignon , lentils, beans, tomato sauces.

• It adds a touch of acidity that balances the rich flavors.

4. To enhance vegetables

• Add some of it to:

  • cooked cabbage (red cabbage, Brussels sprouts),

  • a pan of mushrooms ,

  • or a legume salad (chickpeas, red beans, lentils).