Honey vinegar 50 cl

This honey vinegar is made by Julien Martin, a beekeeper who harvests his own honey in Montierchaume, in the Indre, under the La Ruche Martin name. The honey is harvested in France, in the Indre, as the label says, and the producer describes the vinegar as mild, made by a double fermentation of water and honey. The bottle also carries the Bienvenue à la ferme logo.

Its mildness sets it apart from wine or cider vinegar: the acidity is rounder, with a quiet honey note underneath. It is an everyday kitchen vinegar. In a dressing, one spoonful to three spoonfuls of walnut or rapeseed oil is enough for a chicory and walnut salad, lamb's lettuce with beetroot or a warm goat's cheese salad. It deglazes a pan after duck breast or chicken livers, and a few drops wake up pan-fried carrots, glazed turnips or roasted figs. In a chicken or pork marinade, it tenderises the meat without overpowering it. You can also add a dash to a red fruit syrup.

A light deposit can form at the bottom of the bottle, as you can see in the photo: turn it gently before serving. Keep it tightly closed and away from light. You will also find it on the shelves of our shop, 58 rue Tiquetonne, Paris.