List of recipes using White (spirit) vinegar: 15 recipes (gluten free)

Cervelle de Canut

In French, this curious name means "silk-weaver's brain", but don't be alarmed, this tasty "brain" consists of cottage cheese mixed with herbs, vinegar and finely chopped shallots. The Canuts were the silk weavers in the area around Lyon, France. In the nineteenth century this was one of their...
August 1^st 202124 K 1 hour 25 min.

Fish petals, vegetables julienne, and beurre blanc

This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.
December 31^th 2013251 K4.3 1 hour 35 min.

Mackerel Fillets in White Wine

Mackerel fillets in white wine are the kind of thing we normally buy ready-made in a tin, as a quick snack. But preparing them at home is straightforward and so much better. Here is how to create this classic yourself, step by step.
October 28^th 201555 K3.7 2 hours 30 min.

Sautéed chicken with leeks

Chunks of chicken marinated in a mixture of soy sauce, vinegar and spices, then sautéed with diagonally cut leeks cooked separately. A simple, healthy recipe with a spicy kick.
January 20^th 201981 K5 1 hour 55 min.

Beurre blanc sauce

Beurre blanc sauce is a great classic of French cuisine, made with vinegar, white wine and shallots. It is a wonderful accompaniment for fish and shellfish.
February 2^nd 2012174 K3.8 35 min.

Pickled gherkins

Preparing your own gherkins in vinegar is quite straightforward, if you know how to avoid a few pitfalls. Here's a recipe which works every time.
August 21^th 2013764 K 73.1 4 hours 40 min.

Poached eggs

Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points.
January 8^th 2013308 K5 2 hours 40 min.

Provençal remoulade sauce

The classic remoulade sauce is, in this recipe, declined in a Provençal version, where we use olive oil and to which we add chopped basil before mixing. You will obtain a classic remoulade texture, but a very typical and fresh taste.
September 18^th 202218 K 9 min.

Red mixed pickle

This mixed pickle is made with a variety of vegetables left to mature for 2 weeks in diluted vinegar. The result is similar to gherkins and can be added to lots of recipes, or eaten with a snack or sandwich. This red version gets its name from beetroot and red cabbage, which eventually colour...
April 29^th 202040 K 1 hour 30 min.

How to prepare a lettuce

It is much more economical to buy a whole lettuce than separate leaves in a plastic packet. And it's so simple to prepare - you can see how here.
April 17^th 2011396 K4.8 30 min.

How to prepare broccoli

Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.
October 7^th 20131.43 M3 35 min.

How to prepare cabbage

Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
December 31^th 20131.12 M 13.6 45 min.

How to prepare corn salad

Corn salad (or lamb's lettuce) is a green salad plant. It can be used like lettuce, but requires careful preparation as it is often grown in sand. Here is how to prepare corn salad from the freshly picked plant to the leaves ready to use.
April 10^th 2013139 K4.1 20 min.

How to prepare romanesco

Here is how to take a whole romanesco and end up with small pieces ready to use in a recipe.
January 17^th 2013649 K 23 30 min.

How to prepare sorrel

Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.
October 6^th 2010424 K3.3 35 min.