Chardonnay Vinegar recipes

Flavor your vinegar

 

With Chardonnay vinegars:  

- Ginger

- Basil, Parsley, Fennel, Garlic.

- Mint, lemon zest, lemon basil.

  Flavor your vinegar 

A Use vinaigrette and especially to try with all the appetizers, entrees and desserts. Try them drink.

With Chardonnay vinegars: 

- Ginger

- Basil, Parsley, Fennel, Garlic.

- Mint, lemon zest, lemon basil. 

Butter White Vinegar Chardonnay (fish sauce)

Ingredients:   

3 chopped shallots
15 cl Chardonnay vinegar
15 cl fish stock
3 g fat pepper
125 g slightly salted butter cut into small dice. 

Preparation: 

 

In a heavy saucepan, put your chopped shallots, fish stock, Chardonnay vinegar and pepper.
Let reduce by 2 / 3.
When your mixture is reduced remove the heat and add your one to one square of butter and whisk until the butter or as an ointment salt and pepper.
Serve in a warmed gravy boat Prior. 

Andouillettes deglaciated  Chardonnay Vinegar

 

Ingredients:   

2 andouillettes
1 large onion
2 knobs of butter
4 tablespoons vinegar Chardonnay 

Preparation:   

In a large skillet melt a knob of butter and pepper Add 1 large chopped onion, then cook until onions transparent.
In an ovenproof-fire, melt a knob of butter, then brown the sausages made.
Then add the onions and 3 min after 2 big spoons of vinegar chardonnay.
Serve the sausages garnished with parsley.

In a heavy saucepan, put your chopped shallots, fish stock, Chardonnay vinegar and pepper.
Let reduce by 2 / 3.
When your mixture is reduced remove the heat and add your one to one square of butter and whisk until the butter or as an ointment salt and pepper.
Serve in a warmed gravy boat Prior. A Use vinaigrette and especially to try with all the appetizers, entrees and desserts. Try them drink. 

 

 

White-eggs whisk  

To Have white-eggs  whisk hard, add a few drops of vinegar. 

 

 

 

Mushrooms marinated in vinegar Chardonnay

Ingredients:  

4 lemons squeezed
1.5 liters of water
2 L small buttom mushrooms
1 sprig of basil
dried oregano
1 bay leaf
1 clove garlic

1.5L chardonnay vinegar  

Preparation:

In a large saucepan bring, Water and lemon juice to a boil.
Wash mushrooms.
Dip the mushrooms in boiling water and cook for 5 minutes.
Drain mushrooms and arrange them with herbs and garlic in jars sterilized jam.
In a saucepan, boil vinegar and Chardonnay Pour over mushrooms.
Fill with vinegar to 1 cm from the edge and close the jars.  
   

 

 Escabeche Mussel bed 

 

Serves 4

3 liters of mussel bed
15 cl. olive oil
15 cl. Chardonnay Vinegar
2 onions, 3 bay leaves
2 cloves
Salt and pepper

Preparation:  

Clean mussels. Put them in a saucepan, cover and cook until the mussels are open. Drain and let cool. Then remove them from their shells.
Peel and slice onions.
Heat oil in a skillet. Add mussels and onions and fry. Remove mussels with a slotted spoon and keep them in a bowl.
Leave the oil on low heat and add Chardonnay vinegar , 15 ounces of water, bay leaf and cloves. Cook over low heat for 15 minutes.
Remove from heat and let cool. Pour over mussels and marinate 12 hours in a cool pendant.
Serve chilled.
Serve over taosts country bread toasted and rubbed with garlic.

 

 

Syrup Fruit Vinegar Chardonnay

 

Ingredients:

3 liters of fresh red fruit (raspberry, currant, blackberry, etc ...)
1 liter of vinegar Chardonnay
1 kg brown sugar  

Preparation:

Mix all ingredients, boil for 20 minutes.
Put in bottles and close after cooling.
Use as syrup, an excellent summer with soda water ice.

 

 

Bearnaise Sauce "as mother vinegar "

 

Ingredients for 4 people:

 

5 cl Chardonnay Vinegar
3 cl dry white wine
1 shallot, finely chopped
2 teaspoons fresh tarragon
2 teaspoons fresh chervil
3 egg yolks
100g butter
coarsely ground white pepper

Preparation:

Set to Collapse in saucepan with shallots, pepper, vinegar Chardonnay, white wine and 1 tablespoon of chervil and tarragon. Then let them cool Stir the egg yolks.
Put the pan in a bain marie and whisk this mixture until thickened.
Stir in melted butter (remove the scum before) whipping.
Add just before serving spoon of tarragon and chervil. 

 

Tartar Sauce "as mother vinegar "
  

Ingredients:

 

2 yolks of hard boiled eggs
1 teaspoon mustard
2 teaspoons vinegar Chardonnay
25 ml oil
Salt and pepper mill
capers, gherkins, chives, tarragon and shallot finely chopped.

Preparation:  

Crush thoroughly the egg yolks with a fork.
In a bowl mix the egg yolks, mustard, a teaspoon of water and vinegar Chardonnay.
Pour the oil in a stream never Quit beating until the appearance of mayonnaise Get a.
Add the capers, gherkins, chives, shallot, tarragon and a dash ofChardonnay  vinegar .
Add salt and pepper to your liking.

 

 

Pickled mixed vegetables in vinegar Chardonnay

 
Ingredients:

3 small leeks
3 carrots
3 sprigs thyme
3 coriander seeds
3 cloves garlic
2 v. to c of fleur de sel
1 pinch of sugar
15 cl olive oil
10cl Chardonnay Vinegar

Preparation:

Slice the leeks and carrots.
The dry toast.
The Place in a bowl and cover with all ingredients.
Let marinate in refrigerator a week.