Vinegar Fruit Pulp Blueberry

A sweet, fruity and tangy vinegar: the fragrance of the blueberry is enhanced by the acidity of the vinegar. A dynamic and balanced condiment, ideal to deglaze meats or to garnish your vegetable or fruit salads. This vinegar is ideal to deglaze veal liver, escalope of foie gras, duck breast and duck leg confit.

This gourmet recipe will also work wonders on a tomato salad with olive oil, as a finishing touch on goat cheese or on yogurt ice cream.