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Old 04-02-2006, 12:17 PM   #1
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Banyuls Vinegar

I've used Banyuls Vinegar in the past, but I've recently started to really experiment with the stuff over the past few months. My new favorite vinegar. Banyuls is made from a fortified wine in France.

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Old 04-02-2006, 05:27 PM   #2
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What do you use it on/for?
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Old 04-03-2006, 03:12 AM   #3
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Quote:
Originally Posted by mudbug
What do you use it on/for?
You can use it in a vinaigrette, or apply it to different types of reductions.
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Old 04-03-2006, 07:50 AM   #4
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I noticed you used it for one of your entrees in the poll you posted. How is it different to other vinegars, such as balsamic?
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Old 04-03-2006, 06:39 PM   #5
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Quote:
Originally Posted by amber
I noticed you used it for one of your entrees in the poll you posted. How is it different to other vinegars, such as balsamic?
The flavor. I can't really describe it in just words, but like balsamic, sherry, red wine, etc., it has a unique flavor of it's own. If I had to compare it to any vinegar, I would compare it to balsamic only because they both have an inherent sweetness in addition to the tartness and other flavors. But they taste nothing alike.
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Old 05-23-2006, 11:56 AM   #6
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IC, I ordered some of this vinegar, I don't know what I'll do with it yet, but I'm sure I'll find something interesting. If it is as sweet as you say, maybe i can mascerate berries in it. Would you use it in a bearnaise?
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Old 05-23-2006, 02:17 PM   #7
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Can you buy this vinegar in a shop or only online?
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Old 05-23-2006, 03:46 PM   #8
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Originally Posted by Chef_Jimmy
IC, I ordered some of this vinegar, I don't know what I'll do with it yet, but I'm sure I'll find something interesting. If it is as sweet as you say, maybe i can mascerate berries in it. Would you use it in a bearnaise?
You could macerate berries, but you may need to add a bit of sugar or other sweetener depending on the banyuls that you got since many of them vary in intensity and flavor. The longer the banyuls was aged, the more complex it is. I like to use it mainly for vinaigrettes and also to deglaze dishes that I want to have acidity, but one that tastes different from flavors that people are normally used to getting. It's adds a nice flavor when you use it to deglaze a saute of French wild mushrooms
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Old 05-23-2006, 03:47 PM   #9
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Can you buy this vinegar in a shop or only online?
You should be able to buy it at a local gourmet grocer. Where in Cali are you?
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Old 05-23-2006, 03:51 PM   #10
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I always use sugar and balsamic or rum to macerate berries. I am anxious to try this.
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