When adding to sauces or stews, if the recipe calls for a dark colored wine, use either purple or red grape juice and 1/2 to 1 teaspoon of Red Wine Vinegar, depending how much \"wine\" is calls for. Usually 1/2 to 1 cup of \"wine\".
When it calls for white wine, use the White Grape Juice and the same amount of White Wine Vinegar.
The flavor will be very similar to using wines, but without the alcohol.
Pour off a little vinegar from the top of the
ogether shallot, 3 tbsp water, white wine vinegar and remaining olive oil. Add
some salt & pepper and the white wine vinegar. Slowly pour in the oil
ith the sour cream, mayonnaise, white wine vinegar, stone ground mustard, sugar, salt
rine by bringing 2 cups white-wine vinegar, 2 cups water, 2 1
hopped figs and the sweet wine.
Bring to a boil
eglaze the pot with the white wine vinegar and reduce the liquid COMPLETELY
In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
Stir in the peach cubes and cook 1 minutes.
Pour the warmed peach-vinegar mixture into a 1 quart glass jar and allow to cool to room temperature before capping with an acid-proof lid (about 15 minutes).
Store vinegar in a cool, dark place; Shake daily for 1 week.
After one week has passed strain peach vinegar through cheesecloth, rebottle and label.
In a large bowl combine the wine, vinegar, garlic, bay leaf, cloves, savory, marjoram, salt and pepper.
Drop in the pork strips and turn them about until all are well moistened.
Marinate for at least 4 hours at room temperature or 8 hours in the refrigerator, turning the meat over from time to time.
Remove the pork from the marinade and pat it completely dry with paper towels.
Reserve the marinade.
In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid
tainless steel sauce pan heat white wine vinegar on the stove to where
Poke into a bottle the bay leaves, hot red chilies and cloves of garlic.
Fill with red or white wine vinegar.
s melted.
Serve with White Wine Sauce and sprinkle with parsley
alt and pepper. Deglaze with white wine vinegar and pour on the chicken
arge bowl.
Whisk rice vinegar, white wine vinegar, and lime juice together in
tainless steel sauce pan heat white wine vinegar on the stove to where
In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
Bruise basil and loosely fill clean glass jars with basil and halved garlic cloves.
Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place 2 weeks, shaking occasionally.
After two weeks have passed strain through cheesecloth and rebottle.
Add a few fresh basil leaves to the bottle for identification purposes and visual appeal.
Fill a wide mouth quart jar 3/4 full of tarragon sprigs.
Heat the white wine vinegar to the boiling point and pour into jar.
Cover and keep in a cool place, out of the sun, for 10 days to 2 weeks.
Strain into bottles in which you've put 1 to 2 fresh tarragon sprigs for decoration.
Cork tightly.
eat and add chicken broth, vinegar, light brown sugar, and thyme