Banyuls Vinegar

[ironchef]

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.

[mudbug]

What do you use it on/for?

[ironchef]

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.

[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?

[ironchef]

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.

[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?

[Swann]

Can you buy this vinegar in a shop or only online?

[ironchef]

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

[ironchef]

Originally Posted by Swann

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?

[Chef_Jimmy]

I always use sugar and balsamic or rum to macerate berries. I am anxious to try this.