Banyuls vinegar, 50 cl

How to Use Banyuls Wine Vinegar?

Banyuls vinegar, with its distinct aromatic profile, is a sublime addition to many dishes. In cooking, it pairs wonderfully in a vinaigrette for salads enriched with strong cheeses like Roquefort or garnished with walnuts and pears. Its balanced acidity also makes it perfect for deglazing pans after cooking red meats or fatty fish like salmon, releasing juices that blend with the vinegar to create rich and complex sauces. For a more innovative use, try it on sliced strawberries with a bit of sugar for a surprisingly fresh and vibrant dessert.

Recipe Ideas with Banyuls Vinegar

• Warm Goat Cheese and Pear Salad: Prepare a vinaigrette with Banyuls vinegar, olive oil, honey, and a bit of mustard. Use it to dress an arugula salad topped with slices of fresh pear and rounds of breaded goat cheese, briefly grilled.
• Beef Carpaccio: Marinate thin slices of beef tenderloin in a mixture of Banyuls vinegar, olive oil, lemon juice, salt, and pepper. Serve with shavings of Parmesan, capers, and an additional drizzle of Banyuls vinegar.
• Grilled Fish Sauce: Prepare a sauce by sautéing shallots in butter, then deglazing with Banyuls vinegar. Add a bit of cream and let it reduce. Pour over grilled salmon or sea bass and garnish with chopped fresh herbs.

How to Store Banyuls Wine Vinegar

Store in a dry place, away from light, and at room temperature.

The Aromas of Banyuls Wine Vinegar from Huilerie Beaujolaise

Banyuls wine vinegar is famous for its complex bouquet and deep nuances. It reveals aromas of ripe fruits, with hints of black cherry, almond, and vanilla, inherited from the Banyuls wine from which it is made. This aromatic richness is complemented by slightly woody and spicy notes, giving it refined elegance. These characteristics make it not only an excellent choice for dressings and marinades but also a favored ingredient for enriching sauces and condiments.