1,190 white vinegar recipes

Field greens salad with seared shrimp, fresh corn, and a homemade ginger dressing made with pressed ginger juice and champagne vinegar. A light, elegant main-course salad.

Room temperature pasta primavera with green and white fettuccine, prosciutto, snow peas, and a raspberry vinegar dressing. Finished with Parmesan and citrus zest.

Potato salad with a tangy egg yolk dressing made by mashing hard-boiled yolks into vinegar, mustard, and mayonnaise. Egg whites get chopped into the salad.

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

Crispy battered chicken deep-fried and tossed with bell peppers, carrots, and lychees in a homemade sweet-and-sour sauce. The real-deal Chinese restaurant version, made from scratch.

BBQ pulled chicken sandwich with dry-rubbed grilled whole chicken and a coffee-spiked vinegar barbecue sauce. Served on white buns with cole slaw, classic Southern style.

President Roosevelt's birthday cake bakes a deep mocha chocolate cake spiked with cold black coffee and a splash of vinegar for a tender, old-fashioned crumb. A historical White House recipe.

This deep mahogany sauce with snow peas, mushrooms and carrots turns soba noodles, fettuccini or ravioli into a delicious Asian pasta primavera.

Crisp romaine and baby spinach salad dressed in a creamy oil-free rouille made from toasted hazelnuts, pimientos, and white balsamic vinegar. Light, vibrant, and ready in 25 minutes.

Pickled fish poaches mild white fillets, then bathes them overnight in a citrus-bright marinade of vinegar, orange juice, green chiles, bay leaf, and garlic. A make-ahead Mexican escabeche-style dish served cold.

Hot and sour shrimp stir-fry tosses sherry-and-ginger marinated shrimp with red bell pepper and scallions, then spoons over wilted watercress and crowns with toasted walnuts. Bright Asian-fusion supper.

Barbecued Fish uses a strained BBQ syrup of apple cider vinegar, dry mustard, and cloves to marinate firm white fish before grilling. A clean, concentrated glaze for red snapper or halibut.

Pan-roasted squab with bing cherry red wine reduction, butter-braised salsify, and wilted spinach. Restaurant-quality French-American game bird dinner for four.

A hunter's venison stew marinated overnight in red wine and vinegar, then braised with mushrooms, pearl onions, crispy salt pork, and gravy. Serve over wild rice with cranberry sauce for a proper game dinner.

Bearnaise reduction is the classic French flavor base for bearnaise and choron sauces: shallots, tarragon, and peppercorns simmered in white wine and vinegar, then reduced by half into a concentrated, aromatic essence.

Herbed potato salad with red-skinned potatoes, Dijon mustard, yogurt-mayo dressing, and plenty of scallion, dill, and parsley. A lighter picnic side that skips the heavy gloppy stuff.