sherry vinegar

In 2008 France was the largest market for sherry vinegar.

Add sherry vinegar to taste, if needed to cut sweetness.

A good rice or sherry vinegar, with an acidity level of about 6 percent, works best.

Stir in sherry vinegar, and transfer mixture to a small bowl.

Serve on warm plates with sherry vinegar and chicken sauce.

When sauce cools a bit, add 1 tablespoon sherry vinegar.

Season to taste with sherry vinegar, salt and pepper.

If it tastes too sweet, I add a few driblets of sherry vinegar.

A green salad dressed with sherry vinegar and Spanish olive oil would be another nice addition.

Over it, I dribbled my best olive oil and an aged sherry vinegar.

Cook for five minutes or so, until softened, then add the sultanas and the sherry vinegar.

Combine the sherry vinegar, garlic, tarragon leaves and olive oil.

The dressing is flavored with tarragon, sherry vinegar and garlic.

In a small bowl, whisk together mustard, sherry vinegar and mayonnaise with 2 tablespoons water.

He tops it with sherry vinegar, caviar and a tiny bit of Japanese pepper.

Combine the Sherry vinegar, garlic and mustard in a large glass or ceramic bowl.

It came in a faintly sharp sherry vinegar sauce with sweet turnips.

In a small saucepan, combine minced shallots, garlic and sherry vinegar.

The sauce, sparked by a bold shot of sherry vinegar, cuts right through the richness.

Season with salt and pepper and a dash of Sherry vinegar, if desired.

Add the sherry vinegar, port and a splash of water and bubble for 2-3 minutes.

In a small bowl, mix the sherry vinegar, 1/8 teaspoon of cumin and minced garlic.

Mix the lemon juice with the sherry vinegar and olive oil and season well.

The style of sherry vinegar depends mainly on the grape variety used to produce the wine it is made from.

The seasoning here is Spanish as well: good olive oil, sherry vinegar or lemon juice, and a little garlic.