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Vinegar...??!

Rentman

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I wanted to adjust some sauces. What’s the rule with vinegars?? There’s apple cider vinegar, white vinegar, malt vinegar. How does each effect the flavor tones of tomato bases and mustard base sauces?
 

zwiller

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I am not aware of any ROT and think it's just preference. I'd estimate I have around nearly a dozen types but for BBQ sauce I'd say ACV is the one I'd reach for. That said, I prefer to use lemon juice in BBQ sauces instead of vinegar.
 

tallbm

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I wanted to adjust some sauces. What’s the rule with vinegars?? There’s apple cider vinegar, white vinegar, malt vinegar. How does each effect the flavor tones of tomato bases and mustard base sauces?
Hi there and welcome!!!

I'm no sauce master but have made a few bbq sauces and hot sauces. I am very vinegar sensitive as in I don't really like the flavor so when I use it I know when it is too much for me and how the flavors are affected :)

Distilled White Vinegar is going to be stronger and more aggressive with the sour taste but not much of any other kind of taste.
Where Apple Cider Vinegar is less sour and has some other flavors and even a little sweetness to it.

For BBQ and Ketchup and even some Salad Dressings you will likely go with Apple Cider Vinegar as those sauces can be more tomato based or sweet tasting.

For stronger and more sour flavor you will likely go with the White Vinegar.

In my hot sauces I almost exclusively use the white vinegar because I'm not trying to add any other flavor than the vinegar flavor to it which accents and brings out the other ingredient flavors. Also I often use Lemon Juice with the white vinegar which means I can cut down the amount of white vinegar I use.

If making a mustard or a non fruit/sweet based salad dressing I would use white vinegar.

I hope this info helps! :)
 

Wurstmeister

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In addition to your selection, I use balsamic vinegars - various fruit mixtures and plain for my sauces and brines. Be careful with the balsamic vinegars. They can be intensive in flavor and like white vinegar, they can quickly overpower the other flavors in the sauce. That being said, sometimes I'll use balsamic vinegar as my dominant flavor, especially with my pork and beef meals. This will help "cut through" the fat and enhance the rub/seasoning mixture. 🍻
John
 

chef jimmyj

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More Tart to Less Tart...
White
Apple
Wine
Malt
Rice
All will work in Sauces. I interchange Apple and Wine Vinegar all the time.
I just made my Tangy Finishing Sauce. Was out of ACV replaced it with Red Wine Vin, it was Great. My SC style Mustard Sauce uses ACV but I would not hesitate to sub in Malt Vin...JJ
 

PolishDeli

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You'll probably just have to experiment.

Already lots of good info from others. Here is my $0.02

•You can really taste the apple fruitiness in this one:
amazon" style="max-width:120px">

•Labe looks the same on this one, but it is very differnt. Strong flavor. Not neary as fruity as the one above. For bbq sauce, give this a try.
amazon" style="max-width:120px">

•I've not used much malt vinegar. Probably mostly interchangeable with ACV, but it does have a different flavor. I use malt+ACV for making worcestershire sauce.


•Ive only used rice vinegar for sushi rice.


•DIY faux aged balsamic vinegar. This works well:


•I use a lot of white vinegar, but not really for cooking. It's acidic and thats about it.

Good luck. Let us know what you discover.
 

zwiller

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•You can really taste the apple fruitiness in this one:
amazon" style="max-width:120px">
Thanks. I will check that out! On that note, I use apple juice in all my injections and tried a few and I thought nearly all tasted the same until I tried Tree Top. WOAH. Crazy good and much better than the others.

R Rentman Just noticed your new. Welcome! Grab Jeff's sauce and rub recipes. The sauce is stellar. Good framework to start with if you like to tweak.

If white vinegar is not tart enough for ya (25%): amazon" style="max-width:120px">
 

chopsaw

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ACV for sure , but I like Red wine vinegar in sauce .
Red wine vinegar
Brown sugar
Yellow mustard
Bourbon
All to taste .
Scald the bourbon to boil off the booze .
 

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