Vinegar

The name vinegar comes from the French vin aigre or “sour wine”. Like so many culinary discoveries, it was probably the result of a kitchen accident, as vinegar is produced naturally by acetic fermentation of alcoholic liquids such as wine and beer. Vinegar is one of the most versatile flavorings. It is indispensable for salads, sweet and sour combinations, and pickling and preserving, but is also an important addition to sauces, soups and stews, mayonnaises and marinades. In small amounts, it is good for deglazing and cooking juices of rich ingredients such as duck or foie gras. Vinegar is even found in some candies, pies and cakes.