Carefully choose the right vinegar substitute for each recipe.
The delicate balance of ingredients in a recipe can sometimes be upset if even one ingredient is missing or an inappropriate substitution is made for an item not in your pantry. White wine vinegar most often lends its tangy yet mild flavor to Hollandaise and Bearnaise sauces and vinaigrette. Understanding the subtle differences between vinegars will help you choose an appropriate substitute for the white wine vinegar in your recipe. Add this to my Recipe Box.
Red Wine Vinegar
The red variety of wine vinegar is very similar to its white counterpart as they both are processed from fermented grapes. The red's flavor is a bit stronger and it may slightly color lighter sauces. It will work best if used in a soup, stew or vinaigrette.
Champagne Vinegar
This wine vinegar variety is made from champagne grapes and has a delicately mild flavor. It often has a lower acidity level than other wine vinegars, so less oil can be used when creating a well-balanced vinaigrette. This substitute also works well as a base for herb-infused or fruit-flavored vinegars.
Rice or Rice Wine Vinegar
Made from either rice or rice wine, this vinegar is popular in Asian dishes. It is mild, slightly sweet and low in acid. Because of its delicate flavor, it works well in vinaigrette. Rice vinegar is available in white, red or black varieties as well as plain or seasoned with salt and sugar.
Cider Vinegar
One of the most common vinegars in western cooking, cider vinegar is distilled from fermented apples. Tangy and fruity in flavor, it works best in stews and marinades; its stronger flavor is overpowering in a delicate vinaigrette. This is an all-purpose vinegar and among the least expensive.
Caution
Avoid confusing distilled white vinegar with white wine vinegar. Distilled white vinegar is made from ethyl alcohol and is too harsh to use in most recipes. It is best left for pickling and cleaning out coffee pots.
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