Label
All
0
Clear all filters

Vinegars

Appears in

#63The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

  • About
The vinegars of the French Southwest include apple cider vinegar, red and white wine vinegars, and raspberry vinegar. Cider vinegar is used in poaching liquids for fish and shellfish, for cooking the famous apple dishes of the Limousin, and in vinaigrettes for vegetable salads in the region of the Périgord and the Quercy.

Red wine vinegar is used for salads and for deglazing duck dishes. White wine vinegar is employed for game marinades, fish dishes, and the famous sauce béarnaise. And raspberry vinegar, which for a time became something of a cliché among chefs, is still used in Southwest France, especially for deglazing sautéed duck breasts. In the 1929 edition of La Bonne Cuisine du Périgord, author La Mazille suggests adding a teaspoon of it to cold water to make a refreshing summer drink.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title