We absolutely love this small-batch vinegar from French artisanal producer Huilerie Beaujolaise. With a bright and tangy vibrancy akin to tangerine, this vinegar almost tastes like a shrub, or drinking vinegar. Ubiquitous to Filipino cuisine, calamansi is a citrus hybrid between kumquat and mandarin orange. Calamansi's flavor can best be descirbed as a cross between lime and Mandarin orange. Try a splash in seltzer water with ice to get the best sense of its flavor.
It is fabulous in salad dressing—both olive-oil vinaigrettes and mayonnaise-based sauces—especially with arugula and hazelnuts, or over a thinly sliced cabbage slaw with sugar snap peas. You can also add it to plain Greek yogurt with a handful of fresh herbs and chili flakes for a crudité dip or sandwich spread. We also like calamansi vinegar's tart brightness whisked with sautéed shallots, butter and fresh thyme leaves as a quick pan sauce for shrimp, salmon or scallops. Or drizzle over roasted vegetables for accent—this vinegar is a great alternative to small amounts of lemon juice. On the sweet side, try it also a great way to tone down sweetness in desserts. Add a teaspoon or two to caramel sauce to drizzle over ice cream; it's particularly good with vanilla, cinnamon or ginger ice cream. Or try adding a little to any citrus-flavored pound cake, Bundt cake or bar cookie for complexity.
Review by Michael T. on 9 Mar 2021review stating Zing Zing!
Calamansi Vinegar has an amazing agrodolce character. The balance of acidity, sweetness and sour brings flavor notes and complexity to vinaigrettes, sauces, marinades and more. Citrus notes of lime, mandarin and lemon.This Butter Poached Lobster Dish was served with a Calamansi Beurre Blanc.
Review by Mary G. on 2 Jan 2025review stating The tastiest!
It makes a terrific vinaigrette for fruit and veggie salads alike. I also like it sprinkled on roasted veggies. If you like City’s, you will enjoy it a lot.
Review by Kathleen B. on 12 Dec 2024review stating Perfect tang
Simply THE BEST vinegar I’ve ever tried. I especially love it on a salad with spring mix, arugula, thin apple slices, pears, bleu cheese, cranberries and pecans. This tangerine-esque vinegar adds perfect freshness and zest!!