Clovis Cider Vinegar 1L

Normandy Cider Vinegar

Clovis Cider Vinegar 1L is a classic French apple cider vinegar with a bright, fruity acidity that brings freshness and balance to both everyday cooking and more considered recipes. Made by Clovis in Reims, France, it is a versatile store-cupboard vinegar for vinaigrettes, marinades, sauces, pickling and deglazing.

Apple cider vinegar has a naturally fruitier character than many wine vinegars, making it particularly useful when you want acidity without overwhelming the other flavours in a dish. Whisk it with Dijon mustard and olive oil for a simple French dressing, use a splash to sharpen rich pork dishes or add it to pan sauces, braised vegetables and homemade chutneys.

Key Features:

• 1 litre bottle.
• Made in France.
• Naturally fruity style of vinegar.
• Versatile option for both hot and cold preparations.
• Large format is useful for regular cooking and batch recipes.

Recipe Inspiration:

• Cider Vinegar & Dijon Vinaigrette – Whisk cider vinegar with Dijon mustard, extra virgin olive oil and a touch of honey for a sharp, fruity dressing that'bs particularly good with leafy salads and roasted vegetables.
• Cider Vinegar Glazed Pork – Add a splash of cider vinegar to the pan after cooking pork chops, then combine with apple, mustard and a little stock to make a fruity, savoury pan sauce.
• Quick Pickled Red Onions – Pour a sweetened cider vinegar mixture over finely sliced red onions and leave them to pickle before piling onto tacos, burgers, salads and sandwiches.
• Cider Vinegar Roasted Cabbage – Roast wedges of cabbage until caramelised around the edges, then finish with cider vinegar, butter and wholegrain mustard for a simple side dish with plenty of contrast.

What flavours pair particularly well with cider vinegar?

Apple cider vinegar naturally complements apple, mustard, honey, sage, thyme and caramelised onions. It is also an excellent match for pork, cabbage, beetroot and root vegetables, where its fruity acidity can cut through richer flavours.

Why is vinegar added at the end of cooking?

A small amount of vinegar can provide acidity that balances salt, sweetness and richness. Adding a splash towards the end allows you to adjust the flavour gradually and can make a rich sauce, soup or braise taste fresher without making the finished dish noticeably vinegary.

What is the usual ratio of oil to vinegar for a vinaigrette?

A useful starting point for a classic vinaigrette is approximately three parts oil to one part vinegar. From there, you can adjust the proportions according to the acidity of the vinegar and add mustard, honey, herbs or seasoning to suit the dish.

Ingredients:

Cider vinegar (SULPHITES), preservative sodium bisulphite.

Allergens are highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.