Huilerie Beaujolaise Raspberry Vinegar
This smooth, full-bodied raspberry vinegar from French artisanal producer Huilerie Beaujolaise is wonderfully complex, with a perfect balance between tart and sweet that works in both sweet and savory recipes. Unlike the ambiguous mixed-berry flavor of other vinegars, there is no mistaking the raspberry characteristics in this vinegar. It has a concentrated, jam-like fruitiness without being cloyingly sweet—rather, the berries' natural tartness combined with acetic acid make for a well-rounded flavor profile with plenty of depth, like a brighter version of balsamic. Huilerie Beaujolaise enhances the vinegar with a bit of raspberry juice after fermentation, which creates a fuller mouthfeel similar to that of barrel-aged vinegar.
Huilerie Beaujolaise Calamansi Vinegar
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.
Ingredients: Calamansi juice, spirit vinegar, cane sugar
Net Volume: 250 milliliters
Place of Origin: France
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.[/how-to-use-break] 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.
Huilerie Beaujolaise Honey Vinegar
Jean Marc Huilerie Beaujolaise honey vinegar is just that: a nuanced honey made from honey. Its got a warm all-purpose flavor that works beautfully for dressings, vinaigrettes and pan sauces. The honey flavor is subtle, though pairs particuarly well with pork, chicken, winter squash, sweet potatoes, bitter greens and nuts. Bottle is 50cl, not 25cl as pictured in photo.