Wine Vinegar Recipes - Recipes using wine vinegar

Amaretto liqueur lends almond flavor to a red wine bacon vinaigrette dressing for fresh or wilted spinach salad. It is quite easy to make and is packed with flavor.

Anchovy sauce is great for salads or eggs and may be refrigerated for several weeks. The sauce goes together in a flash using a blender or food processor.

These water-cured olives are flavored with lemon, oregano, wine vinegar, and garlic. These are quite similar to the olives cassées of Provence.

This unusual savory cheesecake is rich from Parmesan, blue cheese, and cream cheese. The sweet apples and salty bacon are a nice counterpoint to the richness of the cheese. The method requires long slow baking, so plan ahead. As you can tell, this is not a dessert, but an appetizer fit for the finest party.

Apricots, dates, and spices combine to make a delicious chutney. Great for kitchen gifts any time of the year.

Artichokes and pork chops are baked with onions and garlic and served with a mustard and cream gravy made from the pan drippings.

Whip up a fast dressing of yogurt, Dijon mustard, shallots, and wine vinegar to top fresh-cooked artichokes. This is quite easy to make, yet oh so tasty.

Crisp-tender asparagus is topped with a mustard vinaigrette, sieved hard-boiled eggs, and chives for an elegant yet easy side dish or salad.

Balsamic vinegar is the base for this classic and flavorful oil and vinegar salad dressing. Forget about the store-bought version. You can whisk this together in a matter of minutes, and it is far better.

Homemade barbecue sauce flavors this flank steak beef jerky made in the dehydrator or oven.

Homemade country mustard is made from both mustard seeds and mustard powder. Grind the seeds from coarse to fine, depending on your own personal tastes.

Homemade mayonnaise is fast and easy to make in a blender or food processor. Flavored variations are also included.

Black bean salad is always a welcome sight on the table. Luckily it is fast and simple to make.

Walnuts and tofu are jazzed up with herbs and spices for an unusual spread or dip. Great served on crackers or bread. This spread will keep for a week in the refrigerator, so feel free to make it in advance.

Bourbon barbecue sauce is a favorite at a number of chain restaurants. It's easy to make at home. Great for poultry, beef, and pork.

Here is a copycat recipe for the Anchor Bar's famous original Buffalo wings. You will need a deep skillet, Dutch oven, or a deep-fryer to fry the chicken wings. It is all about the sauce, which contains only 3 simple ingredients.

Classic caesar salad uses romaine, anchovies, Dijon mustard, lemon juice, red wine vinegar, Worcestershire sauce, egg, and Parmesan cheese.

It's so easy to make a quick champagne vinaigrette salad dressing to make your salads special. It's a great way to use up leftover champagne. Use a blender and it's done in a matter of seconds. Try adding some of your favorite fresh herbs.

Not all ketchup contains tomatoes, and this one does not. Cherry ketchup is made with fresh cherries and spices. This delicious condiment is perfect with chicken or pork.

There is no substitute for fresh salsa, so give up that bottled stuff and go for it! This homemade salsa is easy to control heat-wise. If you do not like it hot, it is just as good without the chile. Feel free to adjust to your own tastes.

This beef chili is a favorite in Cincinnati, served with spaghetti, Cheddar cheese, beans, and onions as traditional accompaniments.

This classic French sauce is made from a reduction of butter, vinegar, and wine mixed with tarragon and thickened with egg yolks. It is served with meat, fish, eggs, and vegetables.

Homemade coarse-ground mustard uses whole mustard seeds and red wine. Plan ahead. The mustard requires 3 hours of steeping time and then at least 12 hours of standing time before using.

Easy crab boil spice mix may be used for shrimp, crawfish, lobster or crab.

Crab and mango are dressed with a balsamic mango vinaigrette and drizzled with a tarragon mustard sauce. Serve on a bed of your favorite mixed greens.

Butterflied pork tenderloin is stuffed with havarti cheese, cranberries, herbs, and garlic and topped with a Grand Marnier glaze.

Fresh cranberries and dried figs make an intriguing chutney perfect as a condiment for meats and poultry.

Leeks are sauteed in a wine and wine vinegar sauce flavored with garlic. The leeks become sweet and caramelized. This is a fast and easy side dish that is absolutely delicious. It is equally delicious using sweet onions instead of leeks.

A dried fruit marinade of prunes, apricots, and capers is the key to these tasty roasted cornish hens topped with herbed brown sugar. One-half of a hen makes an ample portion for most appetites when served with potatoes or rice, a side vegetable, and bread.

A popular Denver inn restaurant shares this herbal dip recipe served with bread. It may also be used as a salad dressing for pasta salad.

Chicken marinated and cooked in orange marmalade and ginger makes a great salad. Plan ahead to marinate the chicken overnight.

The pate combines venison, pork, and chicken livers. The terrine is baked and finished with an orange glaze for an elegant appetizer.

If you have an olive tree, try curing your own ripe olives at home. Plan ahead to allow at least 3 weeks brining time for the olives, plus 3 days marination time.

The tart flavor of green tomatoes mixes with apples and spices makes an intriguing chutney.

The red wine sauce is flavored with vegetables for a perfect accompaniment to herbed and spiced tender filet mignon steaks. Serve this restaurant-quality dish to special guests or for important occasions.

It's very easy to make your own ricotta cheese from a few simple ingredients.

Spicy hot dry mustard is flavored not only with horseradish, but also wine vinegar, garlic, and allspice. Fast and easy to make. Horseradish mustard will keep for months. However, the longer it sits, the more the heat will mellow out.

Making your own herbal vinegar for yourself or gifts is easy if you plan in advance. Choose your own favorite flavors and learn how to make herb vinegar at home.

Stout beer tenderizes oven-baked London broil roast and makes a rich, robust gravy.

This simple vinaigrette recipe gets an additional tang of flavor from mandarin orange juice. The dressing may be served warm or cold and is especially good over spinach salad.

Olives, nuts, pimiento, and onions, are marinated in an herbed vinaigrette. Plan ahead to make these at least 3 days before consuming.

Mesquite smoke flavors this marinade for meats and poultry.

Give up that nasty mint jelly and go with the real traditional mint sauce. Homemade mint sauce is quite simple to make with just a few ingredients. It is a must with roast lamb, but also goes well with other meats.

This is a non-tomato ketchup made of mushrooms and spices. It is a great condiment to serve with meats and poultry. Plan ahead. The mushrooms need to stand 24 hours during the first step of the recipe.

Fennel, horseradish, and mustard lend interesting flavors to red potato salad tossed in a creamy vinaigrette. Plan on 1 hour refrigeration time.

Use this olive paste recipe as a condiment, a cracker spread, with pasta or in salad dressing for a burst of flavor.

Onions are cooked with sherry, sugar, bay leaves, and peppercorns to create onion marmalade good with pates and terrines, or on roasted meats and chicken.

The flavor of rosemary pairs beautifully with orange juice in this easy vinaigrette salad dressing. Recipe may be easily doubled.

Tropical papaya is tossed with an easy homemade vinaigrette and sprinkled with lime juice for a light and refreshing salad. Try substituting cantaloupe for half of the papaya for a sweeter twist.

Not all ketchup contains tomatoes, and this one does not. Peach ketchup is made with fresh peaches, vanilla bean, and spices. This delicious condiment is perfect with pork and chicken.

Homemade peach vinegar adds a fruity zest to salad dressings, glazes, and marinades. Nectarines or mangoes may be substituted for the peaches.

Pickled shallots are excellent on a relish tray or as a salad-topper. Plan ahead to let these steep at least 1 week before using. They will keep up to 2 months in the refrigerator.

Delicious vinaigrette uses pomegranate juice, vegetables, and port wine. A sweet red wine may be substituted for the port, if need be. If the use of a raw egg yolk concerns you, irradiated eggs are now available in most markets.

Try this simple classic recipe for pomegranate vinegar and make extra for kitchen gifts. Pomegranate vinegar makes a delightful addition to salad dressings and marinades. Plan ahead. The pomegranate vinegar needs to steep for 8 to 10 days.

Pickled nasturtium buds are an inexpensive substitute for pricey capers.

Classic barbecue sauce ingredients include ketchup, mustard, Worcestershire sauce, and wine vinegar, along with an extra boost of white wine. Use as a barbecue sauce or a marinade. This recipe makes 8 quarts, which may be refrigerated in canning jars. You might also want to try it in margaritas.

A fresh tomato and nicoise olive salsa fresca tops grilled herbed tuna steaks. This makes a light and healthy entree. If you are unable to grill the tuna, you may pan sear the fish.

Canned tuna or sardines, plus cream cheese, scallions, black olives and spices make a quick appetizer in the food processor.

This healthy and hearty vegetable soup is easy to make and full of flavor. The pumpkin works as a thickener while the kale adds color and fiber.

Fresh raspberries and thyme flavor Champagne or white wine vinegar. Plan ahead to let vinegar steep for at least 2 days and up to 2 weeks before using. Great used in salad dressings or even as a stand-alone condiment.

This is a clone recipe of the very popular sweet and sour cabbage slaw served at the popular North Woods Inn California restaurant chain. Plan ahead. This salad needs a long marination time. It's good after 48 hours, but even better after 4 or 5 days. This is the perfect make-ahead salad.

This gourmet chutney combines the naturally sweet flavor of red bell peppers with spices creating a flavorful condiment. May be made a day in advance and refrigerated.

Rhubarb chutney is the perfect combination of tart, sweet, and spicy. This is a condiment to serve with curries or with crackers and cream cheese.

Grape leaves are stuffed with ricotta cheese, almonds, and basil, then topped with an easy eggplant caponata sauce. The caponata may be made 1 day in advance. The ingredient list may look daunting, but this is not at all difficult to make.

This savory chunky marmalade is made from eggplant, ginger, garlic, herbs, and spices. It may be served warm or cold and is easily frozen for longer storage.

Fresh anchovies roasted with garlic and thyme are served with an anchovy salad tossed with garlic vinaigrette. Plan ahead to marinate the anchovies overnight.

Red wine vinegar, port wine, and grenadine lend a sweet and sour flavor to this great combination of cabbage and potatoes. It is roasted on top of the stove in a Dutch oven.

Broccoli stems are julienned, then marinated with tomatoes in a simple wine vinegar dressing with Parmesan cheese. If you are used to eating only the broccoli florets, this is a great recipe to try to use up the stalks. Plan ahead to chill the broccoli salad at least 1 hour or overnight before serving.

Beets add the Russian flair to this otherwise traditional potato salad with the addition of carrots and mustard. Make it the day before to let flavors blend, but add the carrots and peas just before serving.

Cooked beets help this delicious and tangy relish go together quickly. You can cook up your own beets, or used drained canned beets. Adjust the amount of horseradish up or down to reach your personal level of heat.

A light lime and honey dressing gives just enough zing to the delicate flavor of sea scallops served on a bed of mixed greens.

Whip up this quick and easy fish dip in your food processor.

Toss this spicy sweet steak on the grill for a taste treat. Plan ahead to marinate overnight. The reserved marinade is cooked into a glaze.

A simple vinaigrette dresses a salad of fresh spinach, enoki mushrooms, cherry tomatoes, carrots, and green onions.

This dish is designed to not only appeal to kids, but directions are geared towards kids preparing it. The mango lends a touch of sweetness to the salad to offset the saltiness of the capers and olives.

Make your own strawberry vinegar at home for use on fruits, salads, or in vinaigrette. The vinegar keeps in a dark, cool place indefinitely.

With this easy, traditional recipe, it is easy to make your own strawberry vinegar at home for use on fruits, salads, or in vinaigrette. Great for kitchen gifts.

Beets, cucumber, and fresh herbs are tossed with a honey vinaigrette, served on salad greens with hard-cooked eggs and sour cream. Canned beets may be substituted for fresh to save time.

Vinaigrettes are simple to make. This salad dressing gets pizzazz from balsamic and red wine vinegars along with sun-dried tomatoes.

Sun-dried tomatoes, walnuts, and basil are blended into a delightfully different pesto used as a dip or pasta topper. The pesto may be made up to 3 days ahead.

From a famous New York restaurant, these spareribs use both a dry rub and homemade wet barbecue sauce. They are oven-baked to perfection. Plan ahead to refrigerate overnight. The ribs may be partially made in advance.

Caviar refers to the hearty richness of this dip, but it's actually more like a Mexican hummus, filled with onions, chiles, cilantro and cumin. Serve with tortilla chips. Make 2 to 3 days in advance so the flavors can meld.

Tropical fruits and citrus make and easy and delicious vinaigrette in a matter of minutes.

Mexican turkey fajitas make a flavorful filling for omelets. Great for breakfast but hearty enough for dinner. Plan ahead to marinate the turkey overnight.

Tzatziki is a cucumber yogurt dill sauce that makes a refreshing dip or a topper for gyros and pita sandwiches. The sauce is served chilled or at room temperature. Do use fresh mint or dill. Plan ahead to drain the yogurt overnight.

Venison, sausage, black beans, and tomatoes make a fabulous chili topped with sour cream and papayas. Plan ahead to marinate deer overnight. If you like your chili spicy, feel free to add some chile peppers.

Venison steaks are cut into fingers, marinated in an herb vinaigrette, coated in cracker meal, and fried for a deliciously unique appetizer or main dish. Plan ahead to marinate up to 24 hours before cooking.

This salad dressing is lower in fat thanks to lowfat yogurt yet full of the licorice flavor of tarragon. To save even more fat calories, try using non-fat yogurt.

Bacon, onion, and Dijon mustard dressing with rosemary make gold potato salad special. Use baby gold potatoes for this application. Salad may be served warm or cold.

Try this unusual no-cook pate made with zucchini, sweet onions, chives, cream cheese, and roasted red peppers to serve as a dip or spread with herb crackers, carrot sticks, and celery logs. Plan ahead to refrigerate the pate at least 4 hours or overnight.