This is Banyuls vinegar. If you can find some, you should buy some. I know the $20+ price tag is a little off putting, but the bottle will last you forever. The vinegar is barrel aged five years and develops aromas of fresh walnut, vanilla, prunes, and gingerbread. The results put grocery store varieties to shame.
Chefs all over town are embracing Banyuls for its subtle sweetness as a less harsh alternative to more popular vinegars. Matt Hill at Charlie Palmer Steak uses it to deglaze and brighten his Hawaiian Jumbo Prawns, while Brian Volt reduces the vinegar for a salad dressing at his namesake in Fredrick. At home you can use it in place of traditional vinegar in almost any recipe. I love the way its acidity cuts through the richness of my dishes.
Keep your eyes out for Banyuls vinegar when you’re in gourmet food stores, or hit up Amazon and buy some here. Alternatively watch as it pops up on more menus around the district. I think it will become an increasingly popular culinary ingredient. If you spot it while eating out, I’d love to hear about your sighting in the comments.
Banyuls Vinaigrette
Ingredients
1 cup Banyuls vinegar
1/2 cup minced shallots
1 teaspoon Dijon mustard
1 cup olive oil
Instructions
Combine vinegar, and shallots in a small sauce pan, and reduce over medium heat to 1/2 cup. Let cool before adding Dijon, mustard, and then whisk in olive oil. Season to taste with salt and pepper.
Dressing keeps in the fridge for about a week.
