Found 57 product(s) for Oils, Butters & Vinegars (41-57 of 57)
Oils, Butters & Vinegars
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Vinegar
French Sugar Cane Vinegar 16.9 oz. Sugar Cane Vinegar - Jus de Canne a Sucre - 16.9 oz/500 ml by Delouis Fils, France. The sugar cane vinegar has a subtle sweet taste and will bring in every dish a unique flavor of the Island where it comes from. Great in all vinaigrettes and salads. Because of the high mineral content in this 100% natural sugar cane vinegar, a deposit could appear that does not affect the quality of the product. Chill before use.
Price: $10.70
French Vinegar Aux Epices 16.9 oz. Wine Vinegar Aux Epices - 16.9 oz/500 ml by Delouis Fils, France. This wine vinegar with spices (0.5%) brings up an exotic taste in your cooking, dressing, marinade, basting and deglacage. It will become a must in your kitchen.
Price: $7.20
French Vinegar of Banyuls 16.9 oz. Banyuls Wine Vinegar - 5 years old - 16.9 oz/500 ml, France. Aged in oak casks and bottled on the state. The fine Banyuls Vinegar is from Cave de l'Abbe Rous, located at the southernmost point of France where the Pyrenees plunge into the Mediterranean. It has a uniquely rich and complex palate, the underlying "rancio" (fresh walnut) flavor highlighted by honey, vanilla and liquorice notes. This vinegar is made by exposing 650-litre barrels of top-quality Banyuls fortified wine to the sun for four years. After acetification, the vinegar is aged for 12 months in oak casks, when its acidity and complex flavor blend to produce a highly distinctive, mellow tasting vinegar. Banyuls Vinegar can be used in all kinds of ways û to pep up seasonings, make delicious marinades, or to add character to sauces and gravies.
Price: $22.00
French Vinegar Raspberry Cider 16.9 oz. Fresh Raspberry Vinegar - Aux Framboises Fraiches Du Limousin - 16.9 oz/500 ml by Delouis Fils, France. Twenty five years ago, Delouis created this wonderful raspberry vinegar made of whit wine and macerated fresh raspberries, very often badly imitated but never perfectly reproduced. This exceptinal raspberry vinegar is delicious for salad dressing, perfect ingredient of deglacage for foie gras and other delicacies and game cooking.
Price: $12.00
French White Wine Vinegar from Champagne 16.9 oz. White Wine Vinegar from Champagne 'Grand Cru' - 16.9 oz/500 ml. From France. These all purpose vinegars have a lighter aroma and lend their delicate personality to vinaigrettes, sauteed vegetables, poultry, pork and fish. A selection of the finest ingredients, a century of family tradition and the latest technology allow Delouis Fils to offer vinegars of the highest quality possible. Produced from grapes. As the famous wine, this vinegar can also have some sediments.
Price: $13.00
French White Wine Vinegar w/Fresh Tarragon 16.9 oz. White Wine Vinegar with Fresh Tarragon - 16.9 oz/ 500 ml by Delouis Fils, France. The selection of the finest ingredients, a century of family tradition and the latest technology allow Delouis Fils to offer vinegars of the highest quality possible. Ingredients: White Wine Vinegar, Fresh Tarragon, Sulfite.
Price: $10.10
Italian Balsamic Jelly Vinegar of Modena 4 oz. Balsamic Jelly Vinegar of Modena - Malpighi Balsamic Spread - 4 oz/115 gr by Saporina, Modena Italy. Ingredients: Cooked grape must, fruit pectin. The best uses are: Seasoned cheeses, or soft cheeses, boiled meat and bread. Great for an Italian gourmet food luxury gift.
Price: $28.00
Italian Balsamic Vinegar of Modena 10 years old 8.5 oz. Aged Balsamic Vinegar of Modena. From Italy. This unique and traditional balsamic vinegar of Modena - Aceto Balsamico di Modena - is made from the "must" (unfermented juice) of mainly the Trebbiano grape, other grapes used are Lambrusco, Ancellotta, Sauvignon and Sgavetta. These "musts" cannot have anything added. The must is then boiled down in open pots over a direct flame. The extract (concentrated juice) from this cooking is now a fruity syrup. At this point some "mother" of vinegar can be added. ("Mother" is a stringy, slimy substance that forms on the surface of vinegar, composed of various yeast and bacteria that cause fermentation in wine and cider, and turn it into acetic acid - vinegar). It is then aged in barrels of different woods - first in one, then transferred to another etc. Each company has its own secret progression of wooden barrels usually including chestnut, ash tree, cherry, mulberry, juniper and oak. The finished vinegar must be at least 12 years old, and some is aged much longer. The finished vinegar is then presented to the DOC, a governing body similar to those that govern the quality of French and Italian wines. Balsamic vinegars without this designation on the label are usually unaged, aged for 6 months to a year in stainless steel tanks, or aged for 2 to 12 years in wooden barrels. Balsamic Vinegar of Modena is the ideal condiment for fresh and steamed vegetables, on boiled meats, to prepare sauces and to put finishing touches on meats, fish, or desserts. For cooked foods, Balsamic is added just before the end of cooking. For hot foods, uniformly season with balsamic vinegar on the garnished dish. For desserts, marry it to a sauce or sprinkle a few drops on parsimoniously. Acidity: 6%
Price: $24.80
Italian Balsamic Vinegar of Modena 12 years old 8.5 oz. Aged Balsamic Vinegar of Modena. From Italy. This unique and traditional balsamic vinegar of Modena - Aceto Balsamico di Modena - is made from the "must" (unfermented juice) of mainly the Trebbiano grape, other grapes used are Lambrusco, Ancellotta, Sauvignon and Sgavetta. These "musts" cannot have anything added. The must is then boiled down in open pots over a direct flame. The extract (concentrated juice) from this cooking is now a fruity syrup. At this point some "mother" of vinegar can be added. ("Mother" is a stringy, slimy substance that forms on the surface of vinegar, composed of various yeast and bacteria that cause fermentation in wine and cider, and turn it into acetic acid - vinegar). It is then aged in barrels of different woods - first in one, then transferred to another etc. Each company has its own secret progression of wooden barrels usually including chestnut, ash tree, cherry, mulberry, juniper and oak. The finished vinegar must be at least 12 years old, and some is aged much longer. The finished vinegar is then presented to the DOC, a governing body similar to those that govern the quality of French and Italian wines. Balsamic vinegars without this designation on the label are usually unaged, aged for 6 months to a year in stainless steel tanks, or aged for 2 to 12 years in wooden barrels. Balsamic Vinegar of Modena is the ideal condiment for fresh and steamed vegetables, on boiled meats, to prepare sauces and to put finishing touches on meats, fish, or desserts. For cooked foods, Balsamic is added just before the end of cooking. For hot foods, uniformly season with balsamic vinegar on the garnished dish. For desserts, marry it to a sauce or sprinkle a few drops on parsimoniously. Acidity: 6%
Price: $53.90
Italian Balsamic Vinegar of Modena 15 years old 3.4 oz. Aged Balsamic Vinegar of Modena. From Italy. This unique and traditional balsamic vinegar of Modena - Aceto Balsamico di Modena - is made from the "must" (unfermented juice) of mainly the Trebbiano grape, other grapes used are Lambrusco, Ancellotta, Sauvignon and Sgavetta. These "musts" cannot have anything added. The must is then boiled down in open pots over a direct flame. The extract (concentrated juice) from this cooking is now a fruity syrup. At this point some "mother" of vinegar can be added. ("Mother" is a stringy, slimy substance that forms on the surface of vinegar, composed of various yeast and bacteria that cause fermentation in wine and cider, and turn it into acetic acid - vinegar). It is then aged in barrels of different woods - first in one, then transferred to another etc. Each company has its own secret progression of wooden barrels usually including chestnut, ash tree, cherry, mulberry, juniper and oak. The finished vinegar must be at least 12 years old, and some is aged much longer. The finished vinegar is then presented to the DOC, a governing body similar to those that govern the quality of French and Italian wines. Balsamic vinegars without this designation on the label are usually unaged, aged for 6 months to a year in stainless steel tanks, or aged for 2 to 12 years in wooden barrels. Balsamic Vinegar of Modena is the ideal condiment for fresh and steamed vegetables, on boiled meats, to prepare sauces and to put finishing touches on meats, fish, or desserts. For cooked foods, Balsamic is added just before the end of cooking. For hot foods, uniformly season with balsamic vinegar on the garnished dish. For desserts, marry it to a sauce or sprinkle a few drops on parsimoniously. Acidity: 6%
Price: $44.00
Italian Balsamic Vinegar of Modena 25 years old 3.4 oz. Aged Balsamic Vinegar of Modena. From Italy. This unique and traditional balsamic vinegar of Modena - Aceto Balsamico di Modena - is made from the "must" (unfermented juice) of mainly the Trebbiano grape, other grapes used are Lambrusco, Ancellotta, Sauvignon and Sgavetta. These "musts" cannot have anything added. The must is then boiled down in open pots over a direct flame. The extract (concentrated juice) from this cooking is now a fruity syrup. At this point some "mother" of vinegar can be added. ("Mother" is a stringy, slimy substance that forms on the surface of vinegar, composed of various yeast and bacteria that cause fermentation in wine and cider, and turn it into acetic acid - vinegar). It is then aged in barrels of different woods - first in one, then transferred to another etc. Each company has its own secret progression of wooden barrels usually including chestnut, ash tree, cherry, mulberry, juniper and oak. The finished vinegar must be at least 12 years old, and some is aged much longer. The finished vinegar is then presented to the DOC, a governing body similar to those that govern the quality of French and Italian wines. Balsamic vinegars without this designation on the label are usually unaged, aged for 6 months to a year in stainless steel tanks, or aged for 2 to 12 years in wooden barrels. Balsamic Vinegar of Modena is the ideal condiment for fresh and steamed vegetables, on boiled meats, to prepare sauces and to put finishing touches on meats, fish, or desserts. For cooked foods, Balsamic is added just before the end of cooking. For hot foods, uniformly season with balsamic vinegar on the garnished dish. For desserts, marry it to a sauce or sprinkle a few drops on parsimoniously. Acidity: 6%
Price: $77.10
Italian Balsamic Vinegar of Modena 50 years old 3.5 oz. Aged Balsamic Vinegar of Modena. From Italy. This unique and traditional balsamic vinegar of Modena - Aceto Balsamico di Modena - is made from the "must" (unfermented juice) of mainly the Trebbiano grape, other grapes used are Lambrusco, Ancellotta, Sauvignon and Sgavetta. These "musts" cannot have anything added. The must is then boiled down in open pots over a direct flame. The extract (concentrated juice) from this cooking is now a fruity syrup. At this point some "mother" of vinegar can be added. ("Mother" is a stringy, slimy substance that forms on the surface of vinegar, composed of various yeast and bacteria that cause fermentation in wine and cider, and turn it into acetic acid - vinegar). It is then aged in barrels of different woods - first in one, then transferred to another etc. Each company has its own secret progression of wooden barrels usually including chestnut, ash tree, cherry, mulberry, juniper and oak. The finished vinegar must be at least 12 years old, and some is aged much longer. The finished vinegar is then presented to the DOC, a governing body similar to those that govern the quality of French and Italian wines. Balsamic vinegars without this designation on the label are usually unaged, aged for 6 months to a year in stainless steel tanks, or aged for 2 to 12 years in wooden barrels. Balsamic Vinegar of Modena is the ideal condiment for fresh and steamed vegetables, on boiled meats, to prepare sauces and to put finishing touches on meats, fish, or desserts. For cooked foods, Balsamic is added just before the end of cooking. For hot foods, uniformly season with balsamic vinegar on the garnished dish. For desserts, marry it to a sauce or sprinkle a few drops on parsimoniously. Acidity: 6%
Price: $115.00
Italian Balsamic Vinegar of Modena 75 years old 3.5 oz. Aged Balsamic Vinegar of Modena. From Italy. This unique and traditional balsamic vinegar of Modena - Aceto Balsamico di Modena - is made from the "must" (unfermented juice) of mainly the Trebbiano grape, other grapes used are Lambrusco, Ancellotta, Sauvignon and Sgavetta. These "musts" cannot have anything added. The must is then boiled down in open pots over a direct flame. The extract (concentrated juice) from this cooking is now a fruity syrup. At this point some "mother" of vinegar can be added. ("Mother" is a stringy, slimy substance that forms on the surface of vinegar, composed of various yeast and bacteria that cause fermentation in wine and cider, and turn it into acetic acid - vinegar). It is then aged in barrels of different woods - first in one, then transferred to another etc. Each company has its own secret progression of wooden barrels usually including chestnut, ash tree, cherry, mulberry, juniper and oak. The finished vinegar must be at least 12 years old, and some is aged much longer. The finished vinegar is then presented to the DOC, a governing body similar to those that govern the quality of French and Italian wines. Balsamic vinegars without this designation on the label are usually unaged, aged for 6 months to a year in stainless steel tanks, or aged for 2 to 12 years in wooden barrels. Balsamic Vinegar of Modena is the ideal condiment for fresh and steamed vegetables, on boiled meats, to prepare sauces and to put finishing touches on meats, fish, or desserts. For cooked foods, Balsamic is added just before the end of cooking. For hot foods, uniformly season with balsamic vinegar on the garnished dish. For desserts, marry it to a sauce or sprinkle a few drops on parsimoniously. Acidity: 6%
Price: $203.50
Italian Balsamic Vinegar of Reggio Emilia 25 yrs 3.5 oz Aged Balsamic Vinegar of Reggio Emilia. By Cavalli, Italy. L'Aceto balsamico tradizionale di Regio Emilia. This is a real nectar to be used in drops, which gives an incomparable flavor to fresh and boiled vegetables or meats and Parmesan cheese. Its enormous versatility makes it suitable for giving the finishing touch to condiments, sausages, fruit salads, desserts and ice creams. Acidity: 6%.
Price: $118.40
Italian Balsamic Vinegar of Reggio Emilia 50 yrs 3.5 oz Aged Balsamic Vinegar of Reggio Emilia. By Cavalli, Italy. L'Aceto balsamico tradizionale di Regio Emilia. This is a real nectar to be used in drops, which gives an incomparable flavor to fresh and boiled vegetables or meats and Parmesan cheese. Its enormous versatility makes it suitable for giving the finishing touch to condiments, sausages, fruit salads, desserts and ice creams. Acidity: 6%.
Price: $146.50
Italian Balsamic Vinegar of Reggio Emilia 75 yrs 3.5 oz Aged Balsamic Vinegar of Reggio Emilia. By Cavalli, Italy. L'Aceto balsamico tradizionale di Regio Emilia. This is a real nectar to be used in drops, which gives an incomparable flavor to fresh and boiled vegetables or meats and Parmesan cheese. Its enormous versatility makes it suitable for giving the finishing touch to condiments, sausages, fruit salads, desserts and ice creams. Acidity: 6%.
Price: $242.50
Spanish Sherry Vinegar Reserva 16.94 oz. Sherry Vinegar Reserva - Vinagre de Jerez - 16.94 oz/500 ml by Cepa Vieja, Spain. Acidity of 7 degrees. No preservatives or chemical additives.
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