GUIDE TO USING HERBAL VINEGARS

Herbal vinegars are a quick one ingredient solution for producing gourmet meals with a minimum of effort. Many recipes for salad dressings, marinades and cooking sauces combine vinegars with fresh herbs to produce their memorable flavors. Using herbal vinegar allows the easy production of many gourmet dishes because it eliminates buying, chopping and aging fresh herbs in fine vinegar.

VINAIGRETTES

The principal flavor in all vinaigrette salad dressings comes from the vinegar and herbs, not the oil. Those who are on salt or fat reduced diets know that they can eliminate salt and drastically reduce fat content by using an herbal vinegar with a poly unsaturated oil and have a wonderfully flavorful vinaigrette.

The basic recipe:
mix 1/2 cup herbal vinegar, such as apple mint, blueberry, or mixed herb, with 1/8 cup water and 1/4 cup polyunsaturated oil.

Remember you can use any oil you like, it only adds buttery smooth texture, not flavor. If you are severely restricted you can eliminate the oil altogether and you will be pleasantly surprised with the rich flavor of this oil-less vinaigrette.

Here are two examples:

1) Blueberry Spice Vinaigrette: 1 tbsp. dijon mustard, salt and pepper to taste, dash cinnamon, 3 tbsp. Blueberry Wine vinegar, 1/3 cp. Walnut oil.

2) French Vinaigrette: 3 Tbsp Olive oil, 3/4 Cp. Mixed Herb Blush vinegar, 2 tbsp. diced parsley, 1 tsp. minced garlic, 1 tsp. sugar, 2 tsp. dijon mustard, pinch salt and pepper.

MARINADES

Vinegar has been used as a principal ingredient in marinades for centuries. Marinades always ask you to mix oil, vinegar and spices, pour it over the meat, chicken or fish and refrigerate over night. During this soaking the vinegar does its magic by tenderizing and adding its flavor to the meat. Using vinegar gives you the flavor of fresh herbs and spices aged in the vinegar in one easy step.

A great easy marinade for pork or lamb:
1/4 cup apple mint vinegar, 1/3 cup olive oil, 1 clove chopped garlic. Mix, pour over the meat, refrigerate over night. Broil the meat and baste with the marinade.

Italian beef braze:
We especially like the Basil Blush vinegar with extra garlic on veal chops and for an Italian beef braze. The recipe and technique is the same except we double the garlic and use Basil Blush vinegar.

SPECIAL COMBINATIONS

Balsamic vinegar with mushrooms and Tarragon vinegar with shrimp are food combinations which are unforgettable.

Portobello mushrooms and Balsamic vinegar with herbs and spices is a most famous combination.

Slice 3 mushrooms 1/8" thick, lay flat on a lightly oiled broiling pan, mix 1/2 cup balsamic spice vinegar, 2 tsps. chopped garlic, 2 tbsps olive oil. Brush both sides of the mushroom, broil until vinegar is absorbed by mushrooms. Turn and brown second side.

Tarragon vinegar shrimp boil makes a most delicious peel and eat shrimp boil.

Add 1/2 cup Tarragon vinegar, 1/2 cup water, 1 stalk chopped celery, 1 small sliced onion, 1/4 tsp. pepper, 1/8 tsp. ground cloves. Bring to a boil, add 1 lb. shrimp, boil until just pink. Scoop out the hot shrimp and cool them on ice. Once they are chilled, peel and dip in your favorite cocktail sauce and enjoy.

Also try our Tarragon shrimp salad.

Tarragon is almost perfect for adding to the flavor of fresh shrimp. To make outstanding shrimp salad add to 1 cup of cooked chopped shrimp, 1 tbsp. of Tarragon vinegar and a 1/4 cup chopped onion. Mix and add just enough mayonnaise to create a slightly creamy texture. Chill and serve on a bed of romaine or endive.