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Longman Dictionary of Contemporary English
balsamic vinegar
wine vinegar
▪ Olive oil and balsamic vinegar are about half the price you pay in Britain.
▪ Note: In this recipe, balsamic vinegar will add sweetness.
▪ Over the next 3 years the maturing Balsamic vinegar is carefully transferred from Mulberry to Chestnut to Juniper wood barrels.
▪ Remove from the heat and add the olives, basil and balsamic vinegar.
▪ Finally it is blended with 10 year old Balsamic vinegar to give its distinctive dark, sweet, rich flavour.
▪ Salads, most of which are finished with good olive oil and balsamic vinegar, are well executed, too.
▪ You know it's not good for you and you know you should really have some seared tuna in balsamic vinegar instead.
▪ It gets help in this department from a swirl of balsamic vinegar.
▪ Add white wine, red wine vinegar, tomato purée and mustard to the pan with the garlic.
▪ If using red wine vinegar, you may wish to add a teaspoon of maple syrup or other sweetener.&038;.
▪ And they would never use anything other than olive oil from the nearest olive tree, and red wine vinegar.
▪ The capers are usually pickled in a white wine vinegar to preserve them.
▪ Then there is the heirloom tomato salad with baby spinach, a little white balsamic vinegar and feta cheese.
▪ Mix the tomatoes and white wine vinegar with the pasta.
▪ You can test their absorption rate by seeing if they dissolve almost entirely in white vinegar within 30 minutes.
▪ Vinegar but only undiluted white vinegar.
▪ Cover the bone with white vinegar. 5.
▪ Add 1 tablespoon white vinegar for each cup of water, and bring to a boil.
▪ Mix the tomatoes and white wine vinegar with the pasta.
▪ If using red wine vinegar, you may wish to add a teaspoon of maple syrup or other sweetener.&038;.
▪ Put wine, remaining vinegar, chopped sage, lemon, and olives in pan.
▪ Add wine, vinegar, peppercorns, and whole cumin and coriander seed, and reduce over medium-high heat to a glaze.
▪ Return carcasses to pan and add stock, tomato puree, wine, vinegar, and juniper berries.
▪ Folk recipes to try: take a lukewarm bath with two cups of cider vinegar or some bicarbonate of soda added.
▪ Method: Funnel the distilled water and cider vinegar into a dark glass bottle, add the essences and shake well.
▪ We will have to wait and see whether caper berries take over when fromagefrais and raspberry vinegar are exhausted.
▪ Whisk together olive oil, raspberry vinegar, honey, salt and pepper, and pour over salad.
▪ Add the raspberry vinegar, which will prevent the dressing from being too sweet.
▪ Marinate rhubarb in a mixture of port and raspberry vinegar for at least 30 minutes.
▪ Mix the lemon juice with the sherry vinegar and olive oil and season well.
▪ Next add a little vinegar and salt to taste and place the mixture back into the egg white shells.
▪ Have them observe and report back what happens when they add the vinegar to the mixture.
▪ Stir and cook for two minutes. Add the cider and vinegar and bring to the boil, stirring as you go.
▪ Sauce: place the chopped shallots in a pan and add the vinegar, thyme and bay leaf.
▪ What happens when you add the vinegar?
▪ Slowly add the vinegar and stir in the sugar, salt and pepper.
▪ Mash the yolks and add the Dijonnaise, vinegar and mayonnaise and mix until smooth.
▪ Drain off most of the liquid, if desired, before stirring in vinegar and salt to taste.
▪ Season with salt and pepper. Stir in vinegar and parsley just before serving.
▪ Tell the students to stir the vinegar into the milk and to observe the mixture carefully, using a flashlight if possible.
▪ In Saxon times some produced no wine at all, their grapes being used for vinegar.
▪ If using red wine vinegar, you may wish to add a teaspoon of maple syrup or other sweetener.&038;.
▪ You can use both in dishes where you would never think of using vinegar.
▪ They are all fairly similar and usually use good vinegar and wine as major components.
be full of piss and vinegar
▪ Forget the vinegar bottle, today there are pinches of salt. - Leicester University Press, £35.
▪ He decided on a brutal vinegar poultice.
▪ Stir in vinegar and parsley just before serving.
▪ The most effective deterrent, however, is that simple household substance, vinegar.
▪ Then add the cranberries, salt, pepper and vinegar.
▪ Then there is the heirloom tomato salad with baby spinach, a little white balsamic vinegar and feta cheese.
▪ To make vinaigrette, in a small bowl, whisk together vinegar, mustard, and basil.
▪ Treacle sponge, £1.50, had custard but no vinegar.
The Collaborative International Dictionary

Vinegar \Vin"e*gar\, v. t. To convert into vinegar; to make like vinegar; to render sour or sharp. [Obs.]

Hoping that he hath vinegared his senses As he was bid.
--B. Jonson.


Vinegar \Vin"e*gar\, n. [OE. vinegre, F. vinaigre; vin wine (L. vinum) + aigre sour. See Wine, and Eager, a.]

  1. A sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (acetous) fermentation, or by the artificial oxidation, of wine, cider, beer, or the like.

    Note: The characteristic sourness of vinegar is due to acetic acid, of which it contains from three to five per cent. Wine vinegar contains also tartaric acid, citric acid, etc.

  2. Hence, anything sour; -- used also metaphorically.

    Here's the challenge: . . . I warrant there's vinegar and pepper in't.

    Aromatic vinegar, strong acetic acid highly flavored with aromatic substances.

    Mother of vinegar. See 4th Mother.

    Radical vinegar, acetic acid.

    Thieves' vinegar. See under Thief.

    Vinegar eel (Zo["o]l.), a minute nematode worm ( Leptodera oxophila, or Anguillula acetiglutinis), commonly found in great numbers in vinegar, sour paste, and other fermenting vegetable substances; -- called also vinegar worm.

    Vinegar lamp (Chem.), a fanciful name of an apparatus designed to oxidize alcohol to acetic acid by means of platinum.

    Vinegar plant. See 4th Mother.

    Vinegar tree (Bot.), the stag-horn sumac ( Rhus typhina), whose acid berries have been used to intensify the sourness of vinegar.

    Wood vinegar. See under Wood.

Douglas Harper's Etymology Dictionary

early 14c., from Old French vinaigre "vinegar," from vin "wine" (from Latin vinum; see wine (n.)) + aigre "sour" (see eager). In Latin, it was vinum acetum "wine turned sour;" compare Greek oxos "wine vinegar," which is related to oxys "sharp" (see acrid). Related: Vinegary; vinegarish.


n. 1 (context uncountable English) A sour liquid formed by the fermentation of alcohol used as a condiment or preservative; a dilute solution of acetic acid. 2 (context countable English) Any variety of vinegar. vb. (context transitive English) To season with '''vinegar'''.

  1. n. sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative [syn: acetum]

  2. dilute acetic acid


Vinegar is a liquid consisting of about 5–20% acetic acid (CHCOOH), water, and other trace chemicals, which may include flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, or in pickling. Historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses, some of which (such as its use as a general household cleanser) are still practiced today.

Commercial vinegar is produced either by fast or slow fermentation processes. In general, slow methods are used with traditional vinegars, and fermentation proceeds slowly over the course of months or a year. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar ( bacterial culture) to the source liquid before adding air to oxygenate and promote the fastest fermentation. In fast production processes, vinegar may be produced in 20 hours to three days.

Vinegar (Anna Abreu song)

"Vinegar" is a song by Finnish singer Anna Abreu from her second studio album, Now (2008). Rauli Eskolin (known professionally as Rake) co-wrote the song with Patric Sarin. Eskolin, who has previously worked on Abreu's debut album Anna Abreu, also produced the song. "Vinegar" is a Pop song but also marked a clear change in musical direction for Abreu, with heavy Dance elements. The song was released on 6 August 2008 in Finland, as the album's lead single. It was also released in the United Kingdom on November 2009 as Abreu's first release outside Finland.

Usage examples of "vinegar".

Boil medium-sized sea-bass in salted and acidulated water, drain, and marinate with salt, pepper, and vinegar.

The vinegar of Wood Anemone made from the leaves retains all the more acrid properties of the plant, and is put, in France, to many rural domestic purposes.

Our cooks employ it with vinegar for making the mint sauce which we eat with roast lamb, because of its condimentary virtues as a spice to the immature meat, whilst the acetic acid of the vinegar serves to help dissolve the crude albuminous fibre.

Scrubbing their hands in a basin of vinegar provided by the keeper of the place, they rejoined Alec outside.

To apply the bruised leaves will serve for preventing boils, and the plant, if taken as a sallet with vinegar, is good for sadness of the heart.

I served this great chicken carbonara with sun dried tomato pasta, mixed greens with a creamy balsamic vinegar dressing, and Tiramasu for dessert.

Melt one-quarter cup of butter, add three slightly rounding tablespoons of flour, stir and cook until browned, add two cups of broth, brown stock of rich gravy melted in hot water, one-half level teaspoon of salt, the same of paprika, a saltspoon of allspice, one tablespoon of vinegar, a few grains of cayenne, and half a tablespoon of capers.

Take sauce off the fire and stir in by degrees two tablespoonfuls of tarragon vinegar, two tablespoons of Indian soy, one finely chopped green gherkin, one small pinch of cayenne pepper, and a small quantity of salt.

Take from the fire and add by degrees two tablespoonfuls of tarragon vinegar, two tablespoonfuls of Indian soy, one finely chopped small pickle, and cayenne and salt to season.

Lawrence told me that the vinegar I had was excellent, and that I could soak the stone myself, and he gave me three or four flints he had in his pocket.

I asked for a little vinegar for my beans, and a small cruet was brought to me.

The broken silver lighter, the saucerless cup, the cruet stand minus the vinegar.

The nutcracker shaped like an alligator, a lone mother-of pearl cuff link, a tortoiseshell comb with missing teeth, a broken silver lighter, a cruet stand minus the vinegar.

The nutcracker shaped like an alligator, a lone mother-of pearl cuff link, the broken lighter, the cruet stand minus the vinegar.

Soak for an hour in olive-oil and vinegar, dip in egg and crumbs, and fry in deep fat.