Gastronomixs

Dulse vinegar

A rich basic vinegar to use with shellfish and crustaceans or cold dishes with seaweed. 

Creation by Gijs Kemmeren, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.

Dulse vinegar

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Ingredients

1

litre

white wine vinegar

350

g

dulse

Preparation method

  • Briefly rinse the dulse in cold water.
  • Let the dulse drain well and place in a preserving jar with the vinegar.
  • Allow to infuse for at least one week.
  • Blend the vinegar and the dulse and filter.
  • Take a little of the blended dulse and add to the filtered vinegar.

Serving suggestions

  • As a basis for a dressing or as a flavour enhancer for a starter or amuse-bouche, such as a salad made with different types of seaweed.

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