Vinegar

Vinegar is an indispensable ingredient for sauce making. A few drops added to a sauce along with the final seasoning will awaken the flavor of the sauce without making it overwhelmingly acidic. Vinegar can also be used in surprisingly large amounts for stewing and braising meats—the result is full-flavored and mild. It is also, of course, a primary ingredient in vinaigrette.

Many types of vinegar are available and, as with most ingredients, the way to determine which is best is to taste and compare them. Essentially, vinegar consists of a mixture of acetic acid and water; additional flavor components derived from the source of the vinegar (such as wine, cider, beer) and developed during aging give the vinegar its finesse and make it useful in the kitchen.