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Article: Before We Had Balsamic, There Was Sherry Vinegar
- Article from:
- The Washington Post
- Article date:
- June 6, 2001
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Confronting the vinegar section at the market can be as
confounding as navigating a wine list. The boutique labels often seem
foreign, the supposed subtleties perplexing and the prices
staggering.
Seeking a sure thing? Pass over the whatever-infused balsamic and
reach for the sherry vinegar.
Long a staple in restaurant kitchens, sherry vinegar has a nutty
taste bolstered by a definite tang. A few drops wake up summer
staples such as gazpacho and fresh strawberries. A judicious drizzle
adds character to quick- as well as slow-cooked dishes. A mere splash
transforms a simple vinaigrette.
Chef Jose Andres of Jaleo downtown and in Bethesda adds a handful
of peeled garlic cloves to his sherry ...