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Sauces, pastes & condiments · Vinegars

Vinegar

The family of sour liquids made by fermenting alcohol into acetic acid, from sharp white vinegar to mellow balsamic.

Also called: sirke, vinagre

196 recipes with it

What it is

Vinegar is made when bacteria convert the alcohol in wine, cider, rice wine or other ferments into acetic acid. Each base gives a different flavour: distilled white is sharp and neutral, cider is fruity, rice is mild and sweet, wine vinegars are winey, balsamic and black vinegar are dark and aged. This group record covers them all.

How it’s used

  • Dressings and vinaigrettes
  • Pickling vegetables
  • Balancing rich or sweet sauces
  • Marinades
  • Deglazing pans

Characteristics

Taste
Sour and sharp, with flavour from the base.
When cooked
Its sharpness mellows with cooking; reacts with aluminium and cast iron, so use non-reactive pans for long cooking.
Sold as
liquid
Cooking uses
Mainly a seasoning, Usually eaten raw, Commonly cooked
Common in
International

Kinds in our pantry

Storage

Pantry-stable. Keeps very well sealed in a cool cupboard. Cloudy strands ('mother') are harmless and can be strained out.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • For canning and preserving, use vinegar of the stated acidity (usually 5%) and a tested recipe.
  • Malt vinegar contains gluten; wine vinegars may contain sulphites.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Lemon juice — In dressings and marinades; fresher and fruitier, not for safe pickling.

Related ingredients

Recipes with vinegar

See all 196

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