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Vinegar is essential in making pickles, mustards, and vinaigrettes. It also adds a burst of flavor to a multitude of sauces, marinades, and dressings, as well as sweet-and-sour dishes and marinated herring.
For salads, the ideal proportion of oil to vinegar is generally thought to be three parts oil to one part vinegar; however, given the range of tastes and strengths of the many oils and vinegars, feel free to adjust these measures as needed.
When using vinegar in salads, don’t hesitate to use more than one variety. Vinegars can easily be combined. For example, you may want to use one as a base and another for its particular sharpness, sweetness, or flavor. Fresh lemon, orange, tangerine, grapefruit, and lime juices add a sparkly, clean, and fresh quality that combines well with vinegars.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.