I'm thinking of making a rack of lamb with a beurre rouge and i've been looking at a few different recipes. Some say use red wine vinegar along with the red wine while others suggest using balsamic. Which would be better in this case?
Jane
Favorite Answer
I tend to go for a dollop of red wine vinegar for a beurre rouge, balsamic vinegar is a wonderful ingredient but I would say has too powerful a taste of it's own for this recipe.
Nana Lamb
wine vinegars tend to have a lot of salt in them, so I always totally avoid them. I would use all red wine or half red wine half balsamic vinegar. But then again I don't at the moment have any balsamic vinegar so it would be all red wine! And not a "cooking" wine either. Only use something you would actually drink!
heart o' gold
I'd say this depends on your personal tastes. The wine and vinegars are your acid and each will have it's own flavor profile.
I think I'd try it first with the balsamic.
Joe
red wine
?
Balsamic is stronger, so if you use that, use less.