white wine vinegar

These marinated chickpeas are great on their own, but even better for bulking up salads into a full meal. Because the chickpeas soak in vinaigrette, there’s typically no need to add any extra dressing when you combine them with other vegetables; they come with enough seasoning to flavor everything. Combine a cup of the dressed chickpeas with a cup of cooked whole grains (such as farro, barley, wheat berries or quinoa), a half cup of shredded carrots, a handful of minced fresh parsley, a pinch of cumin, plus some cayenne or harissa for heat. You could also stir together equal parts marinated chickpeas and diced fresh cucumber with some slivered red onions and chopped fresh dill, or massage some chopped kale with olive oil and a pinch of salt, then toss in a big scoop of marinated chickpeas and some crumbled feta or Cotija.

Marinated Chickpeas

olive oil

sherry vinegar vinegar

shallot,

garlic clove, finely minced or pressed through a garlic press

salt and pepper

Combine all ingredients in a medium bowl; season to taste with salt and pepper. Allow chickpeas to marinate in the refrigerator for at least a few hours, or up to 1 week. Flavor will improve with time.

This tangy, turmeric-stained, sheet-pan chicken makes the most of the schmaltzy bits left behind on the pan, which is deglazed with fresh garlic, briny olives and a bit of water. Think pan sauce, but done on a sheet pan.

Vinegar Chicken With Crushed Olive Dressing

bone-in, skin-on chicken parts

turmeric

Kosher salt and black pepper

garlic cloves, finely grated

parsley, tender leaves and stems, chopped

Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.

Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.

Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.

Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.

Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.

Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper. Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master. You don’t need the clarified butter many recipes call for — a good unsalted butter, melted, works just fine. Apply the sauce to steaks or burgers, asparagus or salmon. The sauce’s richness improves virtually everything it touches.

Béarnaise Sauce

white-wine vinegar

black pepper

tarragon leaves

unsalted butter, melted

Kosher salt,

lemon juice, optional

Put the vinegar, shallots, black pepper and 1 tablespoon of tarragon leaves into a small saucepan, and set over a medium flame. Bring just to a boil, and then reduce heat to a simmer until there are only a few tablespoons of liquid left, approximately 5 minutes. Remove from heat, and set aside to cool.

Fill a small saucepan with an inch or two of water, and set over medium-high heat to boil.

Put the cooled shallot-and-tarragon mixture into a metal mixing bowl along with a tablespoon of water and the egg yolks, then whisk to combine.

Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the pan, making sure that it does not touch the water directly. Continue to whisk the yolks until they thicken, approximately 5 to 7 minutes. You should just about double the volume of the yolks.

Slowly beat in the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally, so as not to overcook the eggs, and taste the sauce. Season with salt. If the flavor is not sharp enough, add a splash of lemon juice. If the sauce is too thick, stir in a splash of hot water. Add the remaining teaspoon of tarragon leaves, and serve.

This wonderfully light and creamy yogurt dressing is a cinch to make and is delicious on just about anything, even grilled meats.

Creamy Greek Yogurt Dressing

lemon lemon

white wine vinegar,

sugar

plain whole milk Greek yogurt

extra virgin olive oil,

salt

dill

Combine all of the ingredients in a bowl and whisk to combine. Refrigerate until ready to serve. The dressing keeps well for 3-4 days.

Forget packet sauces, this will give you a real taste of the orient.

Watercress & chicken stir-fry

sunflower oil

chicken breasts,

cashew

red onion, chopped into large chunks

watercress

hoisin sauce

soy sauce

garlic cloves, crushed

tbsp sesame oil

tbsp rice vinegar vinegar

To make the sauce, mix all the ingredients together in a small bowl until completely blended. Heat the oil in a frying pan until very hot. Throw in the chicken, cashew nuts, pepper and onion, then stir-fry for about 4-5 mins until the chicken is cooked and the nuts are toasted. Pour over the sauce and simmer with a splash of water. Remove the pan from the heat, then stir through the watercress just before serving with boiled rice.

To make your own hollandaise sauce for eggs benedict or other brunch dishes, try this simple recipe.

Hollandaise sauce

butter

½ tsp white wine vinegar or tarragon vinegar

lemon juice

cayenne pepper

muffin, halved

ham,

eggs

Melt the butter in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> and skim any white solids from the surface. Keep the butter warm.

Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.

Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.

To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.

Chef David LeFevre shares his recipe for a classic shallot mignonette laced with plenty of peppercorns for the perfect oyster condiment.

Shallot Mignonette

whole black peppercorns,

shallots,

tarragon

This Shallot Mignonette Is an Oyster's Best Friend

Sauce gribiche has a category problem — is it a vinaigrette, a mayonnaise, a condiment, a sauce? — but that liability turns out to be its strongest asset; it can be used as you would any and all of those ways. It’s just delicious, and it makes whatever it lands on even more so. While traditionally (and perfectly) paired with cold boiled meats like <a href="https://cooking.nytimes.com/recipes/1018843-braised-tongue">beef tongue</a>, it also makes an excellent partner to cold poached salmon, warm braised leeks, steamed asparagus, sliced french ham and watercress, and even halved hard-boiled eggs, like a more piquant version of the classic oefs dur mayonnaise found in French bistros.

Sauce Gribiche

Dijon mustard

3–5 cornichons, cut into thin coins (3 tablespoons)

capers

eggs,

parsley

Kosher salt

Whisk together mustard, white-wine vinegar and olive oil in a medium mixing bowl until emulsified.

Stir in the parsley and tarragon, and season to taste with salt and black pepper.

Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe

Classic potato salad

small new potato

shallots, finely chopped

tbsp small capers (optional)

tbsp cornichons, finely chopped (optional)

mayonnaise,

tbsp white wine vinegar

parsley leaves, roughly chopped

Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.

Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Leftover <a href="https://cooking.nytimes.com/recipes/1020476-chicken-ragu-with-fennel">chicken ragù</a> — or really any savory filling that is not too liquid — can be tucked inside this tender dough to make baked hand pies. They can be frozen before or after baking, then tucked into lunches and eaten at room temperature. A couple of rounds of prepared pie dough from the grocery store would make a quick and easy substitution.

Chicken Ragù Hand Pies

all-purpose flour, plus more for rolling

115 grams very cold unsalted butter (1 stick), cut into small cubes

ice water, plus more if needed

chicken ragù or other savory filling

Parmesan

Whisk together flour and salt in a large bowl and work the butter into the flour with your fingers until it resembles coarse sand. It’s O.K. if some of the butter pieces aren’t fully incorporated.

Whisk together the ice water, vinegar and 1 egg, then slowly add to the flour a bit at a time, stirring gently with a fork until a shaggy dough forms.

Flour your hands lightly, gather the dough into a ball and knead it gently a few times.

Form the dough into a thick, flat square, wrap it in plastic wrap and chill for an hour. (The dough can stay overnight in the refrigerator or be frozen at this point.)

Heat the oven to 425 degrees. On a lightly floured surface, using a lightly floured rolling pin, roll out the dough until 1/8-inch thick. Cut out 4 1/2-inch rounds (a small bowl works well for this if you don’t have a cookie cutter). Collect dough scraps if needed to re-roll dough to obtain 10 rounds.

Whisk the remaining egg. Line a baking sheet with parchment paper.

Add one heaping tablespoon of the chicken ragù to each pie, being careful to not scoop up too much liquid. Sprinkle with a little of the cheese, then brush the outer rim of each round with egg and fold over to seal tightly.

Set the hand pies on the prepared baking sheet. Use the tines of a fork to crimp the edges, being careful not to puncture the dough that covers the filling. Brush the top of each hand pie with egg.

Bake until the pastry tops are golden brown, 15 to 20 minutes. Serve warm or at room temperature.

Carrots and cauliflower get a Middle Eastern spice twist to really warm you up during the colder months.

Matt Moran's carrot, cauliflower and za'atar soup

fennel seeds

celery stalk, roughly chopped

fennel bulb, chopped

carrots, chopped

onions, thinly sliced

leek (white part only), chopped

tbs white wine vinegar

tbs za'atar (Middle Eastern spice

cauliflower,

Thick Greek-style yoghurt, oregano leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

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These blinis make the perfect canape to serve at any party. Be sure to make plenty as they won't last long.

Chorizo and onion goat's cheese blinis

peeled,

tsp caster sugar

tsp white wine vinegar

soft goat’s cheese

onions,

dried chorizo, casing removed, finely chopped

Dill sprigs, to serve

flour

(35 grams) plain flour

tsp baking powder

(125 milliliters) milk

soft goat’s cheese, crumbled

unsalted butter, melted, cooled

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977440756001&=domain=del

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The barbecue isn't just for meat and this salad of chargrilled haloumi and peaches is tasty proof.

Grilled haloumi, peach, ham and mint salad

yellow peaches, halved, stones removed

haloumi,

tbs extra virgin olive oil

(280 grams) thick Greek-style yoghurt

baby cos lettuce, quartered lengthways

(80 grams) green olives, sliced into cheeks

mint, leaves picked

(50 grams) flaked almonds, roasted

tbs white soy sauce (from Asian supermarkets) or light soy sauce

(80 milliliters) extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981815075001&=domain=del

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No party would be complete without a potato salad, and this one is certainly worth serving up.

Kipfler potato salad

1.5kg kipfler potatoes, scrubbed

grams) cornichons

Asian (red) eschalot, finely chopped

dill, fronds picked

Matt Moran is known for his gorgeous red meat dishes, and this mustard-crusted veal rack is no exception.

Mustard-crusted veal roast with red cabbage slaw

(70 grams) each Dijon and wholegrain mustard

tbs mustard

1.5kg standing 4-rib veal roast

unsalted butter

thyme

milliliters red wine

milliliters veal or beef stock

red cabbage, thinly shredded

Granny Smith apple

tbs whole-egg mayonnaise

tbs chardonnay vinegar vinegar

flat-leaf parsley, leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456516001&=domain=del

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Karnataka has lots of amazing food, but this curry is one of those dishes that people outside the region hear about. Maybe because India has so few pork curries… or maybe because it is that good, says Anjum.

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Slow-cooked karnataka pork curry

(10 grams) ginger, chopped

garlic cloves, chopped

tomato, quartered

(60 milliliters) sunflower oil

brown mustard seeds

curry leaves

onions, finely chopped

green chillies, stalks removed, pierced

tsp cumin

pork shoulder,

Coriander sprigs, rice and Indian breads, to serve

tsp cumin seeds

coriander seeds

cloves

cinnamon

black peppercorns

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

Top 34 white wine vinegar recipes from across the web

The most viewed white wine vinegar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Marinated Chickpeas

Vinegar Chicken With Crushed Olive ...

Béarnaise Sauce

Creamy Greek Yogurt Dressing

Watercress & chicken stir-fry

Hollandaise sauce

Shallot Mignonette

Sauce Gribiche

Classic potato salad

Chicken Ragù Hand Pies

Matt Moran's carrot, cauliflower an...

Chorizo and onion goat's cheese bli...

Grilled haloumi, peach, ham and min...

Kipfler potato salad

Mustard-crusted veal roast with red...

Slow-cooked karnataka pork curry

Honey Soy Chicken (GF)

Grilled Salmon with Creamy Cucumber...

Pickled Fennel

Classic Mayonnaise Recipe

Corned Beef and Cabbage with Horser...

Tomato soup with herbed cream chees...

Old Bay Shrimp Salad

Easy spring rolls

Golden Gazpacho

How to Make Quick Pickled Red Onion...

Kale Power Salad with Spicy Almond ...

Fresh Corn Salad

Vegan Roasted Cauliflower with Savo...

Creamy Cucumber Salad

Coconut, raspberry & lime meringue ...

Quinoa, lentil & feta salad

Chargrilled artichokes with lemon

Basil Vinaigrette

Top 34 white wine vinegar recipes from across the web

The most viewed white wine vinegar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Marinated Chickpeas

Vinegar Chicken With Crushed Olive ...

Béarnaise Sauce

Creamy Greek Yogurt Dressing

Watercress & chicken stir-fry

Hollandaise sauce

Shallot Mignonette

Sauce Gribiche

Classic potato salad

Chicken Ragù Hand Pies

Matt Moran's carrot, cauliflower an...

Chorizo and onion goat's cheese bli...

Grilled haloumi, peach, ham and min...

Kipfler potato salad

Mustard-crusted veal roast with red...

Slow-cooked karnataka pork curry

Honey Soy Chicken (GF)

Grilled Salmon with Creamy Cucumber...

Pickled Fennel

Classic Mayonnaise Recipe

Corned Beef and Cabbage with Horser...

Tomato soup with herbed cream chees...

Old Bay Shrimp Salad

Easy spring rolls

Golden Gazpacho

How to Make Quick Pickled Red Onion...

Kale Power Salad with Spicy Almond ...

Fresh Corn Salad

Vegan Roasted Cauliflower with Savo...

Creamy Cucumber Salad

Coconut, raspberry & lime meringue ...

Quinoa, lentil & feta salad

Chargrilled artichokes with lemon

Basil Vinaigrette

The most viewed white wine vinegar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine