Has anyone tried any non-traditional vinegars such as Peach or Mango?
- Thread starter Bryan B
- Start date
K Kruger
TVWBB 1-Star Olympian
Mango is good for a sauce. You can use the vinegar, sure - but you also can simply purée in some fresh fruit.
I have a few dozen different vinegars that I use fairly often. But most fruit vinegars are pricey if they are good ones. Use those for things like vinaigrettes - where one is often looking for a thin body but full flavor.
Q sauces benefit by the addition of fruit - I make virtually every one with a fruit addition as fruit works so well with caramelized meat and smoke. If fresh fruit in unavailable use dried fruit or fruit preserves. Much less expensive than fruit vinegars. See here and here and here and here and here and here for some examples. One can easily skew any of these recipes toward the more thinner, "vinegar-based" style.
I have a few dozen different vinegars that I use fairly often. But most fruit vinegars are pricey if they are good ones. Use those for things like vinaigrettes - where one is often looking for a thin body but full flavor.
Q sauces benefit by the addition of fruit - I make virtually every one with a fruit addition as fruit works so well with caramelized meat and smoke. If fresh fruit in unavailable use dried fruit or fruit preserves. Much less expensive than fruit vinegars. See here and here and here and here and here and here for some examples. One can easily skew any of these recipes toward the more thinner, "vinegar-based" style.
Last edited: