The Chef's Secret is Good Vinegar
“It’s incredible,” says Chef Robbie Felice. “I’m never going to forget this when I open my own restaurant.”
Huilerie-Beaujolaise Calamansi Vinegar is the real deal. In fact, it’s practically every chef’s secret weapon. Extracted from a rare fruit in the Philippines, the bright Calamansi is a cross between a mandarin orange and a kumquat. Versatile and perfect for a household kitchen, it will boost the flavor of a marinade, demi-glace, or even a pâtisserie.
Felice featured the vinegar in his August/September CrateChef box, for one because it is the “absolute easiest way” to make a simple salad dressing. Simply mix it into your favorite vinaigrette and pour it over fresh farm greens. “You’ll see what it can do.”
This viscous vinegar also complements raw and cooked vegetables. To finish off beans or broccoli rabe, add a splash of the vinegar to make the flavor pop. You can even mix it in a citrus cocktail for a twist.
To Felice, it really is the best vinegar around. Its sweet and sour perfection will transform your cooking and you’ll never look back.
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