Sherry Vinegar

I have a couple of bottles.

What would you recommend I try beyond a vinaigrette?

Joel,

How about using it in a BBQ sauce?

Ray

It's a key ingredients in most types of gazpachos (scroll down on that page), though you might want to wait for warm weather for those. It's a great finishing drizzle for many hot soups as well, like roasted red pepper, tomato, and bean-based soups.

Reduce it to a syrupy consistency and paint it thinly on beef steaks or fish a few moments before they're removed from the grill.

Add a little to your braising foil or pot for the braising portion of the cook, or mix 1/4 c with 1 c white wine plus a T or two of dry sherry, reduce by half, then add this mix to the foil or pot for braising.

Use as a dip for French fries.

Add a little along with the sugar used to stew fresh or frozen berries when you make toppings for cheesecakes, pound cakes, et al.

Drizzle directly on sliced ripe tomato, adding a drizzle of evoo as well.

Sounds good

Thanks!