Translation of vinegar in Spanish:


vinagre, n.

Pronunciation /ˈvɪnəɡər//ˈvɪnɪɡə/


  • 1

    vinagre masculine
    • Since bold vinegars make wines taste harsh, use softer vinegars in dressings.
    • Light salad dressings, herbs, spices, flavored vinegars, salsas and olive oil can add zest to your meals.
    • You can make herb vinegars for salad dressings, marinades, or soups.
    • Suggestions for a gourmet garden include many plants common in mediaeval times such as sweet Cicily, scented geraniums, lovage and lavender, apparently a marvellous seasoning for vinegars and home-made ice cream.
    • It also gives its name to tarragon vinegar, one of the best-known flavoured vinegars.
    • The authors of this particular fantasy neglect to mention that Russian Tarragon is not used in GOOD sauces, vinegars and salads.
    • When fully incorporated, add the capers, parsley, the vinegars and the water.
    • In southern Europe wine vinegar is the norm, for example, while in northern Europe malt, cider, and distilled vinegars predominate, and in the Far East rice vinegar is most usual.
    • Described as a liquid deli, it stocks whisky, olive oil, vinegars and liqueurs, and all in beautiful refillable bottles.
    • And to clean brass curtain rings, soak them in a hot water and vinegar solution, then buff dry.
    • Flavored vinegars and oils add an extra kick to marinades, sauces, and dressings.
    • He keeps the larger condiments such as cooking oil and vinegars in a wall cabinet opposite the cooking range.
    • Fungi are important for baking breads and fermenting wines, beers and vinegars.
    • There are many wine-based vinegars on the market now.
    • On one corner of the square, you step into the Maille boutique, where the black and gold emblazoned company sells its world-famous mustards and vinegars.
    • He explained how the producer transfers a fraction of the vinegar from the younger barrels into the older barrels every year, which is why the age of a bottle of vinegar is only an average, being a mix of older and younger vinegars.
    • Use tart vinegars, spicy chiles, savory miso paste, or aromatic herbs to make food more exciting.
    • Use fresh basil leaves for maximum flavor in tomato sauces, salads, vinegars, and eggs, and on lamb, fish, and poultry.
    • Gooseberries make delicious pies, jams and jellies as well as chutneys, sauces, fruit vinegars and wine, and can be preserved easily by canning or freezing.
    • Similarly, vinegars can range from wine and cider to wonderfully fruity ones such as blackcurrant, strawberry and (my favourite) raspberry.
    • Combine the ketchup, vinegars, apple juice, brown sugar, soy sauce, mustard, garlic powder, white pepper, cayenne pepper, and bacon bits in a large saucepan and bring to a boil over medium-high heat.