Best Vinegar Sauce Recipes

VINEGAR BASED BBQ SAUCE

Steps:

• In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.

JACK'S OLD SOUTH COMPETITION VINEGAR SAUCE

Steps:

• Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed. Transfer to a clean, sterile jar and refrigerate. Will keep for several months.

SIXTEEN-SPICE-RUBBED CHICKEN BREAST WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW

Steps:

• To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.
• Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.
• Heat your grill to high.
• Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
• Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
• Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
• Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.

CRISPY BLACK CHICKEN WITH APPLE CIDER VINEGAR SAUCE AND ROASTED GARLIC, DIRTY RICE AND HEIRLOOM GLAZED CARROTS

Steps:

• For the chicken: Preheat the oven to 350 degrees F. Spread the garlic cloves onto a sheet tray and roast, 20 minutes.
• Set up a deep fryer with canola oil and heat to 350 degrees F. Fry the brussels sprouts until crispy, 3 to 4 minutes. Remove to a paper towel-lined plate. Season with salt.
• Lower the temperature on the fryer to 275 degrees F.
• Combine the cornstarch, baking powder and salt to taste in a wide shallow dish. Dredge the chicken halves in the cornstarch mixture and shake off any excess. Deep-fry the chicken for 10 minutes, then remove from the oil onto a paper towel-lined tray.
• Increase the temperature on the fryer to 400 degrees F. Place the chicken back into the fryer to crisp for 5 minutes, or until it reaches an internal temperature of 165 degrees F.
• Add 1/4 cup each of the apple cider and apple cider vinegar to a large saute pan placed over medium-high heat. Allow to reduce by half, about 5 minutes. Add half the chicken stock and salt to taste. Reduce by half, about 5 minutes, then add the remaining chicken stock. Add the roasted garlic and allow the sauce to reduce, 5 to 7 minutes. Finish the sauce with the remaining 2 tablespoons each apple cider and apple cider vinegar and the butter.
• For the dirty rice: Add the onion, salt to taste and 2 tablespoons of the extra-virgin olive oil to a medium saucepan and turn the heat to medium high. Sweat the onion until translucent, 5 to 7 minutes. Add the rice and stir to coat. Toast for 2 to 3 minutes. Add the chicken stock, bay leaves and salt to taste. Bring to a boil, cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork and set aside.
• Heat a large saute pan with the remaining 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shallot and salt to taste. Saute until translucent, 5 minutes. Add the chicken livers and blood sausage and brown until cooked through, 4 to 5 minutes. Add the cooked rice to the pan and stir to combine, tossing to thoroughly coat the rice in the chicken livers and blood sausage. Remove the pan from the heat, add the brandy and ignite with a click lighter. Put the pan back on the heat and cook for 2 to 3 minutes until the alcohol has cooked off. Turn off the heat and stir in the scallions.
• For the glazed carrots: Season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the carrots to the boiling water and cook for 2 to 3 minutes until tender but still slightly crisp. Remove the carrots and immediately plunge into the ice bath. Set aside.
• Melt the butter, brown sugar and cayenne together in a large saute pan over medium-high heat. Add the chicken stock and the blanched carrots. Toss to coat the carrots, then allow the liquid to reduce until the glaze has thickened, 5 minutes. If the mixture needs to be thinned out, you can add a bit more chicken stock.
• To plate: Place a scoop of dirty rice onto the plate. Top with the glazed carrots, followed by the chicken. Spoon the sauce over the chicken, making sure to include the roasted garlic cloves. Garnish with the crispy Brussels sprouts and micro radish.

CRISP CHICKEN WITH SHERRY-VINEGAR SAUCE

Steps:

• Put oven rack in upper third of oven and preheat oven to 450°F.
• Pat chicken dry and sprinkle evenly with salt and pepper. 3Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear skin side of chicken until golden brown, 4 to 6 minutes. Transfer chicken, skin side up, with tongs to a large shallow baking pan (reserve skillet) and roast until chicken is just cooked through, 20 to 25 minutes. Let chicken stand 5 minutes.
• Meanwhile, cook garlic in reserved skillet over moderately high heat, stirring, until pale golden, 15 to 30 seconds. Add paprika, then immediately add vinegar, stirring and scraping up any brown bits, and boil 1 minute. Add broth and honey and simmer, stirring occasionally, until liquid is reduced to about 1/2 cup, about 2 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, until incorporated. Season with salt and serve with chicken.

BARBECUED CHICKEN WITH VINEGAR BASTING SAUCE

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler.
• Whisk first 9 ingredients in small bowl to blend. Arrange chicken in shallow glass dish. Spoon 1/4 cup sauce over; turn to coat evenly. Let stand at least 10 minutes and up to 30 minutes, turning chicken occasionally.
• Grill chicken until just cooked through, basting occasionally with another 1/4 cup sauce, about 5 minutes per side.
• Serve with remaining sauce.

PAN-ROASTED CHICKEN WITH VINEGAR-TARRAGON SAUCE

Steps:

• Adjust oven rack to upper-middle position and heat oven to 450 degrees. Dissolve cornstarch in chicken broth. Whisk in vinegar, honey and set aside.
• Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12" skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 6-8 minutes. Transfer to plate, skin side up.
• Pour off all but 1 T fat from skillet and return to medium-high heat. Add shallot and garlic and cook until fragrant, about 30 seconds. Whisk broth mixture and add to skillet, scraping up any browned bits. Bring to a boil and return chicken to skillet skin side up, along with accumulated juices. Move skillet to oven and cook until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 10-15 minutes.
• Transfer chicken to serving platter, tent loosely with foil and let rest while preparing sauce. Return skillet to medium-high heat (skillet handle will be hot) bring to boil and cook until sauce is slightly thickened 5-7 minutes. off heat, whisk butter, tarragon and any accumulated juices from platter into sauce. Season with salt and pepper to taste. Spoon sauce over chicken and serve.

SEARED LONG ISLAND DUCK BREAST AND FOIE GRAS SAUCE RED CABBAGE SLAW AND WARM YUKON GOLD POTATO AND ONION SALAD CHINESE AND BALSAMIC VINEGAR EMULSION

Steps:

• Season the duck breasts and place skin side down in a medium heated, thick saute pan. Slowly render the duck fat away (12 to 15 minutes). When the skin browns, let breast rest, meat side down. Just prior to plating wipe out pan and bring to high temperature and quickly sear the duck, meat side first, then the skin side, 3 minutes total. Let rest again before slicing.
• For the sauce, caramelize the shallots in a saucepan with a little canola oil. Season. Deglaze with cognac and reduce by 75 percent. Add the chicken stock and reduce by 50 percent. Pour into a blender and monter au foie gras. In other words, as liquid is blending, add foie gras pieces to blender. Check for seasoning and keep warm for plating.
• RED CABBAGE SLAW:
• Mix mustard with lemon juice. Whisk in oil and check for seasoning. Toss with cabbage and scallions. This slaw may be done 20 minutes before plating.
• WITH CHINESE AND BALSAMIC VINEGAR EMULSION
• In a non-reactive sauce pan, reduce the two vinegars by 80 percent until a syrup consistency is achieved. Pour the syrup into a blender while hot. While blending at high speed, drizzle in canola oil. Check for seasoning. Caramelize red onions in a saute pan coated with a little canola oil. Set aside. In a non-stick pan, coat well with canola oil and saute potatoes until golden brown. Season with salt and pepper. Toss hot potatoes with the onions and vinegar emulsion. Check for seasoning.

TRADITIONAL ADOBO (PORK IN VINEGAR AND SOY SAUCE)

Steps:

• Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes.
• Simmer covered for 1 hour or until meat is tender.
• Drain and reserve the sauce.
• Heat cooking oil in a skillet.
• Brown meat on all sides.
• Transfer to a serving dish.
• Pour off all remaining oil from skillet.
• Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan.
• Pour sauce over meat and serve.

PORK CHOPS IN BALSAMIC VINEGAR AND SHALLOT SAUCE

Steps:

• Heat the olive oil in a frying pan large enough to hold the chops in one layer, over medium-high heat.
• Season the chops with salt and pepper, and cook them through, approximately 5 minutes per side, or as needed according to the thickness of your chops.
• Remove from pan and keep warm.
• Add shallots to the pan and cook them, stirring, one minute.
• Add chicken broth, balsamic vinegar, and crumbled thyme.
• Cook stirring 5 minutes.
• Remove pan from heat, and add the butter.
• Stir till the butter has melted and is well incorporated into the sauce.
• Pour sauce over the chops, and serve.

CHICKEN IN A TARRAGON VINEGAR SAUCE

Steps:

• Melt butter in heavy medium skillet over medium-high heat.
• Sprinkle chicken with salt and pepper.
• Add to skillet and cook until golden, about four minutes per side.
• Transfer chicken to plate.
• Add shallots to skillet and sauté 30 seconds.
• Add vinegar; boil until reduced to a glaze, about two minutes.
• Stir in broth.
• Return chicken, skin side up, to skillet.
• Reduce heat to medium-low, cover and simmer until cooked through, about twelve minutes.
• Using tongs, transfer chicken to two plates.
• Add tarragon to liquid in skillet.
• Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about two minutes.
• Spoon sauce over chicken.

PORK CHOPS WITH SHERRY VINEGAR SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Pat the pork chops dry with paper towels and season on both sides with salt and pepper. Place a heavy saute pan over high heat. When the pan is hot, add the oil and 1 tablespoon butter to the pan and swirl to coat the pan evenly. Add the pork chop to the pan and sear for 2 to 3 minutes on the first side. The chops will turn golden brown as the natural sugars in the pork caramelize and create a nice crust. Turn the chops and sear on the second side for 1 minute. Transfer to the oven and cook to desired doneness. It should take about 10 to 12 minutes in the oven for the pork to be just cooked through and juicy.
• Remove the pork from the oven and place the pork chops on a plate to rest while you make the sauce. Loosely cover with foil. Remove the excess fat from the pan and return the pan to the burner. Turn the heat to medium high. Carefully deglaze the pan with the sherry vinegar and sherry and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add the veal stock and barbecue sauce and bring to a boil. Reduce the heat to a simmer and reduce until slightly thickened, about 4 minutes. Whisk in the Dijon mustard and the remaining 1 tablespoon butter and whisk to combine. Garnish with chopped tomatoes and minced chives.
• Serve the pork with the sauce.

PORTUGUESE VINEGAR MARINADE OR SAUCE (MOLHO ESCABECHE) FOR FISH

Steps:

• In a skillet, heat the oil over medium-high heat and fry the onion until translucent. Reduce the heat, add the garlic, and cook until it becomes aromatic, about 2 minutes.
• Add the bay leaf, parsley, and paprika.
• Heat through and remove from the heat.
• Add the vinegar, salt, and pepper. Mix well and pour over cooked fish or serve on the side.

CHICKEN WITH TARRAGON VINEGAR SAUCE

Steps:

• Melt butter in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, about 4 minutes per side. Transfer chicken to plate. Add shallots to skillet and sauté 30 seconds. Add vinegar; boil until reduced to glaze, about 2 minutes. Stir in broth. Return chicken, skin side up, to skillet. Reduce heat to medium-low, cover and simmer until cooked through, about 12 minutes. Using tongs, transfer chicken to 2 plates. Add tarragon to liquid in skillet. Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about 2 minutes. Spoon sauce over chicken.

CHICKEN IN VINEGAR SAUCE

Steps:

• Chop whole onion.
• Heat nonstick pan over high heat, reduce heat to medium-high and spray with pan spray. Add onion, and saute until it begins to brown and soften.
• Add chicken breasts, and brown on both sides.
• Reduce heat to simmer, and add tomato puree, wine, vinegar, chicken stock and tarragon. Cover, and continue cooking until chicken is tender, about 10 minutes total. Season with salt and pepper.

POT STICKER DUMPLINGS AND SOY-VINEGAR SAUCE

Steps:

• In a small bowl, combine all ingredients for the dipping sauce. Set aside.
• In a medium bowl, mix together the turkey, bok choy, ginger, garlic, soy sauce, sesame oil, and salt. Stir in the egg white.
• Working with 6 at a time, lay down the dumpling wrappers on a work surface. Spoon 1 teaspoon of filling onto each one. Lightly wet the edge of each wrapper with water. Fold the dough over and pinch around the edges. This is easiest done by picking up each dumpling and pinching around the edges with thumb and forefinger. Place on a baking sheet and cover with plastic wrap to keep the dumplings from drying out. Repeat until all filling is used.
• To cook the dumplings, heat a large skillet and swirl some oil around to coat the pan. Add a single layer of pot stickers. Cook for 2 to 3 minutes (2 minutes longer if frozen), until they begin to turn golden on the underside. Don't move them. Add 1/4 cup of water to the pan and cover immediately. Cook for 5 minutes, or until the meat is cooked through and the dumplings release from the pan. Serve immediately with the dipping sauce.

BROOKLYN CHILI BURGERS WITH SMOKY BARBECUE SAUCE WITH OIL AND VINEGAR SLAW

Steps:

• Put all the ingredients for the barbecue sauce in small pot and cook over medium-low heat until the sauce thickens and the flavors combine, about for 20 minutes.
• Whisk together the vinegar, honey and oil, in a medium bowl. Stir in the celery salt and black pepper, to taste. Add the slaw mix and onions and toss together. Let the salad wilt up to 10 to 15 minutes.
• Preheat a grill or griddle to medium.
• Put the meat in a bowl with the grated onion and season with steak seasoning or salt and pepper, to taste. In a small bowl combine the Worcestershire with the herbs, chili powder and beer. Pour the herb mixture over the meat and mix thoroughly. Form the meat mixture into 12 sliders and drizzle with vegetable oil or olive oil. Put the burgers on the grill or griddle and cook for a few minutes on each side. Baste the burgers liberally with barbecue sauce. Top the burgers with Cheddar and let it melt, if you prefer cheese burgers.
• Serve the burgers on slider rolls topped with pickle slices and the slaw.

CAROLINA CHOPPED PORK BARBECUE SANDWICHES WITH SPICY VINEGAR SAUCE

Steps:

• Combine first 8 ingredients in heavy large saucepan. Simmer over medium heat 5 minutes. Remove from heat, cover, and let stand 2 hours.
• Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top rack from grill. Place chimney on lower grill rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
• Open bottom grill vent. Turn hot charcoal onto 1/2 of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Fill 2 small foil loaf pans halfway with water and place next to charcoal on bottom rack. Sprinkle 1 cup chips over coals.
• Place top rack on grill. Arrange pork shoulder halves on top rack above loaf pans. Cover grill with lid, positioning top vent directly over pork. Place stem of meat thermometer in top vent with gauge on outside and tip near roast (thermometer should not touch meat or grill rack); leave in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 325°F, opening vent wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 20 minutes.
• Cook pork 3 hours. About once an hour, light more charcoal in chimney set on bricks or cement to replenish charcoal in grill. Add 12 hot ash-tinged briquettes and 1 cup drained wood chips when cooking temperature drops below 250°F. Using sharp knife, make several crosswise slashes in meat (do not cut through). Brush with some of sauce. Cover and continue cooking pork until meat thermometer inserted into center of pork registers 165°F, about 2 1/2 hours longer, adding additional hot briquettes and chips as necessary to maintain temperature and basting occasionally with sauce.
• Transfer pork to cutting board; remove any tough rind. Chop meat into bite-size pieces. Transfer meat to large bowl and add enough sauce to moisten. Arrange bun bottoms on work surface. Top buns with pork; cover with tops. Serve, passing additional sauce.

VINEGAR-GARLIC DIPPING SAUCE

Steps:

• Whisk together ingredients. Sauce can be refrigerated in an airtight container for up to 3 days; before serving, bring to room temperature and pour into individual dipping bowls.

WHITE BALSAMIC VINEGAR AND OLIVE OIL DIPPING SAUCE

Steps:

• Mix olive oil, vinegar, garlic, Italian seasoning, lemon zest, and white pepper together in a bowl.