Tesco magazine - July/August 2017

VARIETIES

1 BALSAMIC VINEGAR Sweet balsamic hails from Modena in Italy.

Made from grape must (pressed grape skins, seeds and stems), the best are matured in oak barrels. Use in rich dressings and glazes.

2 CIDER VINEGAR This vinegar has the same apple-like sweet essence as the cider it’s made from. This variant is perfect for barbecue sauces and marinating pork, as well as being the superior choice for pickling.

3 RED WINE VINEGAR

4 RICE WINE VINEGAR

Matured from red wine, this is a mild, versatile vinegar that works well in marinades, sauces and salad dressings. It has a richer flavour than white wine vinegar, with more mellow notes.

Rice wine vinegar is widely used across Japan and South East Asia. Less sharp than other vinegars, it’s often used to make dipping sauces and to season sushi rice.

5 MALT VINEGAR Made from malted barley, the high acidity of this vinegar cuts through fatty flavours, making it a chip shop favourite. Its cousin, distilled malt vinegar, is a little sweeter and works well in sauces.

With its distinctive, sharp flavour, vinegar adds extra zing to all kinds of dishes, from classic vinaigrettes to rich sauces

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S T O RE

Vinegar will evaporate quickly if it is too warm, so store in a cool, dry place out of direct sunlight. More acidic varieties, such as cider and malt, will last longer, but all types will keep for a long time if properly stored.

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E N J OY

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Vinegar can enhance countless hot and cold dishes. Adding a little red wine vinegar to a tomato sauce gives a fresh, subtle sharpness. A drop of malt vinegar added to the pan before poaching an egg will help prevent the white from feathering.

Try them in...

CHILLI SAUCE *ForSWEET an instant dipping sauce, sweeten rice wine vinegar with sugar and stir in chopped chilli to taste. Serve with spring rolls.

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HOMEMADE BARBECUE SAUCE Put 300g tomato ketchup, 75ml cider (or white wine) vinegar, 50g dark brown sugar, 20g unsalted butter, 1 tbsp Worcestershire sauce, 1½ tbsp English mustard, 1½ tsp smoked paprika and 1 tsp freshly ground black pepper in a saucepan. Mix, then warm until combined. Bubble briskly for 6-8 mins, until reduced to a thick coating consistency. Allow the sauce to cool before serving.

For more great ways to use vinegar, visit tesco.com/realfood

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