TIMELESS STAPLE

Vinegar has been in use for thousands of years, and traces have been discovered in ancient Egyptian artefacts. Now considered a store cupboard staple, it is an important ingredient in cooking, pickling and preserves. Vinegar is also a main ingredient in sauces and condiments, such as mustard, ketchup, mayonnaise and mint sauce. Most traditional vinegars are made by slow fermentation; a process which can take months, or even years. Brown malt vinegar uses barley, and while most associated with fish and chips, it can be mixed with oil to make salad dressing. Cider vinegar is made from fermented apple juice and is ideal for dressings, marinades and preserves. White wine vinegar is suited to vinaigrettes and infusing with herbs, and is also used in Hollandaise and Bernaise sauces. Red wine vinegar adds its subtle sweetness to salads, marinades and pickles. Balsamic vinegar has been produced in and around Modena, Italy, for almost 1,000 years. It is made from the juice of grapes and involves an ageing process of 12 years or more. It is ideal for drizzling over salads and for marinating.