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Bαd Cφmpαnɥ
Lv 7
Bαd Cφmpαnɥ asked in Food & DrinkCooking & Recipes · 5 years ago

Red wine or balsamic vinegar in a beurre rouge?

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?

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  • Jane
    Lv 7
    5 years ago
    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
    Lv 7
    5 years ago

    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!

  • ?
    Lv 7
    5 years ago

    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
    5 years ago

    red wine

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  • Cara
    Lv 7
    5 years ago

    Balsamic is stronger, so if you use that, use less.

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