Vinaigrette is delicious, but it can get monotonous. As a home cook who's perfected these infusions over years of experimentation, I invite you to try my three homemade vinegar recipes. They're simple, flavorful, and perfect for elevating everyday meals. Taste them freely and share your thoughts!
Let's dive in...
Ideal for warm goat cheese salad with honey or deglazing duck breasts. Fill a 1-liter jar with 300 grams of very ripe raspberries. Pour warm white or cider vinegar over them, mash with a fork, add 1 tablespoon powdered sugar, and top off with more vinegar. Let macerate for 15 days, then filter.
Perfect for summer salads. In a jar, add a dozen fresh walnuts quartered, with thyme, bay leaf, and a touch of Espelette pepper. Cover with cider or white wine vinegar. Macerate 3-4 months, then filter.
My go-to walnut vinegar vinaigrette: 2 tablespoons walnut vinegar, 3 tablespoons walnut oil, 1 tablespoon mustard, salt, pepper. Let stand before using.
Enhances oysters beautifully. In 1 dl white wine vinegar, add 100 grams chopped shallots, salt, pepper. Macerate 2-3 months.
Indulge and delight your palate! Tried these? Leave a comment below.
For walnut vinegar: 1 liter costs around €3.65 in stores.
I buy wine vinegar for €1.30 per liter.
Assume you have nuts, thyme, and bay leaf from your garden or a neighbor's.
Savings: €2.35 per liter.
At 3 liters a year like me, that's €7.05 saved. It covers my oil perfectly! :)
