Made a few changes,
used white wine vinegar because I didn't have red, added roasted broccoli and sliced avocado, and mixed it with spinach and alfalfa sprouts.
I used white wine vinegar and sweet onion instead as well, based on what I had in stock.
Hi Annie, I've
used white wine vinegar before, and I thought the sauce tasted fine.
Transfer to a small bowl and whisk together with 2 T vinegar (
I used white wine vinegar) and 6 T olive oil.
1 clove garlic, minced 1/2 teaspoon Dijon mustard 1 1/2 Tablespoons Champagne vinegar (
I used white wine vinegar) 1/4 cup good olive oil 1/4 teaspoon kosher salt Freshly ground black pepper, to taste
Ran out of red wine vinegar (shocked myself) and
used white wine vinegar and lemon juice instead of lime.
I have
used white wine vinegar if I'm short on the citrus.
Here I've
used white wine vinegar but I know for a fact that lemon juice, cider vinegar or plain white vinegar also work.
I assume you have to
use a white wine vinegar?
The only real difference in taste was that the malt vinegar tasted stronger - next time, I will probably
use white wine vinegar (or cider vinegar) with white onions.
Third, if you don't have rice wine vinegar on hand, you can
use white wine vinegar, champagne vinegar, or even plain white vinegar, though a higher quality vinegar is ideal.
I only had bagged kale, so the slaw was more like a salad... and had to
use white wine vinegar instead of red, so next time I'll «fix» those two items and see if they still like it!
You can use white verjus as you would
use white wine vinegar, lemon juice, or white wine — it is good in beurre blanc, or other sauces for chicken or fish.
Not exact matches
If you don't like balsamic
vinegar you can
use red or
white wine vinegar instead.
To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and
using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of
white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge
I
used red
wine vinegar but I think any lighter
vinegar (like
white, apple cider or red
wine) would work.
As I didn't have any red
wine, I
used cider, which worked very well; I made 2 batches, one with red onions, red
wine vinegar and demerara sugar, and one with
white onions, malt
vinegar and
white sugar.
I made them from scratch and my a fruity sour hint to my gravy
using a cup of
white wine with the beef broth (no
vinegar on hand.
In case your pantry is as poorly stocked as mine & you are wondering: I
used just one can of beans (
used slightly more pumpkin to make up lost volume), rice
wine vinegar in place of sherry
vinegar,
white wine in place of dry sherry, no ham, no shallot (extra onion added), and tomato sauce instead of canned whole!
Don't know about this recipe, but I've
used pure apple juice in place of
white wine before, but that was in concert with tomatoes — if you want the slight
vinegar taste, rather than a sweet tang, perhaps add a few drops of
white wine vinegar.
Traditionally, most chimichurri's
use a
white vinegar or red
wine vinegar, but we went with apple cider
vinegar and thought it imparted a sweeter element to it so we added just a touch of raw honey to it as well.
I
use it in a salad dressing I make all the time that was on the side of a STAR
white wine vinegar recipe.
Just Horseradish Harvest 3 or 4 inches of horseradish root / Peel, grate finely and
use as is with a pinch of salt / To preserve add 1 T
white wine vinegar and a pinch of salt / Will keep in the refrigerator for several weeks and can be added to a variety of recipes.
1 large onion 2 cloves garlic 2 scotch bonnet peppers (if you can't find this at your grocery
use a fresh jalapeño) ** 1 tbsp allspice 1 1/2 tsp ginger 1 tsp pepper 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp dried thyme 1 tbsp brown sugar 1/2 cup
white wine vinegar 1/4 cup soy sauce 1/4 cup olive oil 1/4 cup dark rum juice from one fresh lime juice from one fresh orange
Ingredients 1/2 cup light olive oil do not
use extra virgin 1 tbsp
white wine vinegar 1 tbsp fresh orange juice 2 tbsp water 3 ripe strawberries 3 fresh basil leaves 1/8 tsp salt
1 cup French green or brown lentils 3 tablespoons
white wine vinegar 1 1/4 cups water 1 cup couscous (I
used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup fresh mint leaves, chopped 1 bunch arugula, stems discarded and leaves washed well, spun dry and chopped 2 cups cherry or grape tomatoes, halved 1/2 cup kalamata olives, pitted and chopped 1 cup crumbled feta 1/4 cup fresh basil, julienned
But
use a good
white -
wine vinegar, one that tastes good - it will make a difference.
My pantry was missing a few ingredients, so I made do with what I had available: — Instead of arugula, I subbed baby kale and parsley from my garden — Instead of
white wine vinegar, I
used tangerine balsamic from a local artisan — Instead of sour cream (mine was growing blue hair, oops), mayo (Just to share ideas for how to compensate) Thank you for this delicious and healthy dish!
* If you're not going to
use the apples immediately keep them in a bowl of water spiked with a bit of lemon juice (or the
white wine vinegar you're
using for the dressing).
2 cups Gewurtraminer (a slightly sweet
white wine; a reisling might work nicely too) 4 1/4 -1 / 2 ″ thick slices of lemon 2 teaspoons fresh lemon juice 1 teaspoon
white or
white wine vinegar kosher salt to taste 1 large Asian pear (I
used one almost the size of a small grapefruit.
I prefer to
use white wine and
vinegar.
Vinegar - I'd use an apple cider vinegar or white wine v
Vinegar - I'd
use an apple cider
vinegar or white wine v
vinegar or
white wine vinegarvinegar.
For Creamy Tomato Soup: 2 tbsp olive oil 1/2 onion, finely diced (I
used some red, and some
white because that is all I had on hand) 1 carrot, washed, skin on and finely diced 1 tbsp garlic (1 clove), finely minced 1 tsp each; salt, black pepper, parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed red pepper flakes 2 tbsp red
wine vinegar 1 can tomato puree 1/4 cup water 2 cups chicken or vegetable stock (preferably homemade) 1/4 cup cream — heavy cream, preferably
I added garlic to the lentils and
used apple cider
vinegar instead of
white wine vinegar for the dressing - both gave needed depth.
I didn't have
white wine vinegar for the tzatziki sauce, therefore I
used distilled
white vinegar - it still turned out great.
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I
used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice
vinegar (or
white wine vinegar or fresh lemon juice), plus more to taste
If you can't have
wine, and assuming you can't
use any alcohol at all, I would substitute half
white grape juice (as long as it's 100 % juice) and half
white wine vinegar.
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I
used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red
wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider
vinegar
We still have kale growing in the garden and this was a perfect
use for it as well as the garlic we grew and preserved in
white wine vinegar.
I
used half the amt of olive oil, added
white wine vinegar to the dressing, and omitted the OJ.
CAKE: 1 and 2/3 cups sugar / evaporated cane juice 2 1/2 cups all - purpose flour 1/2 cup oat flour (I take 1/2 cup of oatmeal and grind it in a blender) 2 teaspoons baking soda 3/4 teaspoon salt 1/2 cup water 1 1/2 cups coconut milk (1 can) 2 tablespoons cider or
white wine vinegar 1 1/2 teaspoons vanilla extract 3/4 cup vegan butter (I
use Earth Balance) 1 cup unsweetened shredded coconut
White Wine Vinegar has a distinctive acid and sweetness to it, but if you are in a pinch, you can also
use Apple Cider
Vinegar or Rice
Vinegar
I
used rice
wine vinegar instead of
white whine
vinegar and a dash of soy instead of salt and pepper.
Didn't have any endive or
white -
wine vinegar (
used rice
vinegar instead).
Mona Lisa Cafe
uses breadcrumbs and
white wine in their dish which I omitted in my version because of the starch from the potatoes and adding a splash of
white wine vinegar which gives it a nice tangy flavor to the broth.
To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of
white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper,
using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
1 1/2 cups dry quinoa (soak overnight for best texture once cooked) 1 small red onion, finely chopped 1 T olive oil 1 T lemon juice 2 T
white wine vinegar 1/2 t chili powder (you can also
use finely chopped fresh chilis) 1/2 t ground cumin sea salt to taste 1/2 cup fresh parsley, finely chopped 2 ripe avocados, sliced thin
Add it to the pot along with the
vinegar, nutritional yeast,
white wine if
using, and black pepper.
Filling: 5 tablespoons extra virgin olive oil, divided 1 cup finely diced onion 1/4 teaspoon hot red pepper flakes, or more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup fresh corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon fresh thyme leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons dry
white wine or water 1 pound firm tofu (
use very high - quality tofu for this dish) 10 - 12 fresh basil leaves 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon rice
vinegar or cider
vinegar Paprika, for dusting
My market was out of chives so I had to
use all green onions and I
used plain
white wine vinegar but I don't think that made a difference.