Sherry vinegar is not currently as widely found or used as other popular kinds of vinegar. Thankfully, this is rapidly changing as more chefs become aware of its incredible taste. However, not only does it have an incredible flavor, but it’s also extremely versatile and has many health benefits.
How to Use Sherry Vinegar
Sherry vinegar is excellent to use in salad dressing. All you need for a good sherry vinaigrette is 3-4 parts oil and 1 part vinegar. A good quality mustard acts as an emulsifier but this is not strictly necessary. Whisk it all together, or spice it up with some desired herbs.
Once you’ve whisked everything together, use immediately or store in a jar in the fridge. Shake the jar well to recombine the ingredients when you’re ready to use the dressing.
2. Make a Marinade
Due to its acidic nature, sherry vinegar breaks down meat fibers, helping to tenderize meat. Marinate beef for 24 hours and chicken for 4-12 hours.
Beef Marinade
Ingredients
• ¼ cup olive oil
• ¼ cup sherry vinegar
• ¼ cup soy sauce
• ¼ cup Worcestershire sauce
• 2 teaspoons minced garlic
• Black pepper to taste
Directions
1. Whisk all the above ingredients together.
2. Place the marinade and beef into a plastic bag.
3. Seal and marinate in the fridge for 24 hours.
Chicken Marinade
Ingredients
• 2 tablespoons sherry vinegar
• 2 teaspoons dried rosemary
• 1 tablespoon good quality mustard
• 1 teaspoon garlic powder (optional)
• ¼ cup olive oil
• Salt and pepper to taste
Directions
1. Whisk ingredients together until emulsified.
2. Place in plastic bag with chicken pieces, making sure the marinade completely covers the chicken.
3. Store in the fridge for 4-12 hours.
Sherry vinegar helps to accentuate the flavors of vegetables. Sprinkle some over cooked zucchini, artichokes, summer squash, or asparagus. Alternatively, mix ½ cup into your root vegetables before roasting.
4. Make a Pan Sauce
Sherry vinegar is a great choice for deglazing the pan when cooking meat.
How to Make a Pan Sauce Using Sherry Vinegar
1. Sear the meat and remove it from the pan.
2. Drain away any excess fat, leaving the browned bits in the pan.
3. Add aromatics such as ½ cup of shallots, and cook for a minute.
4. Deglaze the pan with three tablespoons of sherry vinegar and ½ cup broth.
5. Add herbs such as rosemary, thyme, and lemon zest.
6. Simmer to reduce the sauce, stirring and scraping the pan with a spoon to release the browned bits.
7. Add two tablespoons of whipping cream or a tablespoon of butter.
8. Stir until the fat is incorporated, and season with salt and pepper.
9. Serve over or alongside meat.
5. Make a Glaze
A sweet sherry glaze is perfect for chicken or salmon or to serve over desserts such as strawberries or ice cream.
1. In a small saucepan, mix ½ cup light brown sugar with ½ cup sherry vinegar.
2. Simmer to form a thick syrup.
3. Remove from the heat.
4. Add one teaspoon of water to thin the syrup
Health Benefits of Sherry Vinegar
Beneficial Contents of Sherry Vinegar
• Minerals
• Vitamins
• Amino acids
• Antioxidants
• Polyphenols
• Organic acids such as citric, malic, and lactic
How Sherry Vinegar Improves Health
• Lowers blood sugar
• Aids liver function
• Combats indigestion
• Increases calcium absorption
• Prevents infection
• Lowers blood pressure
• Acts directly on cancers and tumors
• Helps with weight loss
• Raises HDL (good cholesterol)
How to Make Sherry Vinegar at Home
N.B: To make your own sherry vinegar you’ll need either unpasteurized, unfiltered vinegar, or the mother of vinegar taken from a previous batch of vinegar or mycoderma aceti liquid starter purchased from a wine-making store.
Ingredients
• Vinegar crock or half-gallon jar
• 2 cups sherry vinegar
• 4 cups spring water
• Cheesecloth, cloth, or a paper towel
Directions
1. Clean a vinegar crock or half-gallon jar thoroughly.
2. Pour the starter into the container and swirl it around so it coats all the surfaces of the jar or crock.
3. Mix 4 cups spring water with 2 cups sherry vinegar, and add it to the jar or crock.
4. Place the cheesecloth, cloth, or paper towel across the open end of the jar or crock, and secure with a rubber band.
5. Place the container in a warm, dark place such as the inside of a cupboard.
6. Wait patiently – it can take 3-6 months for the vinegar to completely ferment.
7. Smell the jar, looking for an intense vinegar smell. Taste test the vinegar to determine when it’s ready to use. Try to avoid disturbing the mother too much – the slimy growth on the surface of the vinegar.
8. When the vinegar is ready, filter it through cheesecloth or a coffee filter and store in sterilized bottles. Save the mother to begin the next batch.
How to Store Sherry Vinegar
Due to its acidic nature, sherry vinegar will keep almost indefinitely on the shelf. It does not have to be stuck in the fridge. Store in a cool, dark place in an airtight container.
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