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Recipe by Emporion
Concentrated vinegar is a seasoning with an intense and aromatic flavor, perfect for enriching salads, grilled vegetables, and cheese. Originating in northern Italy, it is obtained through a concentration process of white wine vinegar, enriched with shallots, garlic, thyme, fresh bay leaf, peppercorns, and salt. Its traditional recipe calls for a slow and delicate maceration of the ingredients, which gives the seasoning a unique and distinctive taste. Concentrated vinegar is versatile in the kitchen and can also be used to marinate meat or add a touch of acidity to sauces and soups.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Boil the vinegar until it has reduced by half.
Step 2 of 5: Chop the shallots and garlic and put them in a jar with the thyme sprigs, the broken bay leaf, the crushed pepper, and a pinch of salt.
Step 3 of 5: Pour the boiling vinegar over the aromatics, close it, and let it rest for a couple of hours.
Step 4 of 5: Filter and bottle it.
Step 5 of 5: Strong and aromatic, it is used for moist roasts and sauces.
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In gray: not detected
| Average values | Per serving255 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 226 kJ54 kcal | 89 kJ21 kcal |
| Fat | 0.1 g | 0.04 g |
| of which saturated fatty acids | 0.03 g | 0.01 g |
| Carbohydrates | 1.68 g | 0.66 g |
| of which sugars | 0.94 g | 0.37 g |
| Fibre | 0.61 g | 0.24 g |
| Protein | 0.2 g | 0.08 g |
| Salt | 0.15 g | 0.06 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
