Roman Vinaigre

The classical Roman Vinaigre produced from late harvested white grapes for natural sweetness, turned into wine and infused with herbs and spices favoured thousands of years ago. This unique true wine vinaigre is fresh clean, balanced and well rounded.

Roman Vinaigre was created using researched dating back to 33 BC ,where Romans would drink a little vinegar for health benefits and to rejuvenate the body.I have recreated the recipe incorporating Roman Chamomile that nearly became extinct, together with the long elongated black pepper that was once used as a currency (black Gold).

The combination of the two not only add a stunning flavour and a point of difference in alternative medicine the chamomile is used for calming and relaxing the stomach, whilst the black pepper is used to improved blood circulation.

The Roman vinaigre appeals to the classic pallet and is a particular favourite of the French, including the Ritz Hotel in Paris.
It works extremely well if adding to homemade mayonnaise , makes a stunning Salad dressing, or used in butter based or egg based sauces, salsa`s marinades for fish or poultry, or added to steaming and poaching liquids. Roman vinaigre also reduces down to a syrup .

Roman vinaigre has won 5 Gold Innovation and Superior Taste awards form around Europe , including a “Winner of Winners” award beating 16 other winning categorise at the Caterer and Hotelkeeper awards in the UK.as well as the Innovation of the year award.
“A superior Taste award 2010 ” from the iTQi of Brussels, blind tasted and tested by 59 Michelin star chefs from across Europe and chef representatives from leading culinary bodies from around Europe including the Academy of Culinary Arts, Association Culinaire de France, Euro Toques, Maître Cuisiniers de France , to name but a few.
A Midlands product Innovation award 2009 and a “Taste” award from Germany 2009.

Roman Vinaigre has been enjoyed by a variety of TV chefs, such as Phil Vickery, Gino de Campo, Ross Burden, Brian Turner to name but a few and have been featured on sites such as Delia Smith on-line , Jamie on-line, The Times magazine, The Telegraph etc..etc..

White Wine, Herbs and spices (Roman Chamomile and Roman Long pepper) and Honey.

Contains Sulphur Dioxide

Potato Salad with Lager & Roman Vinaigre Dressing

Here's a salad for the boys!

Serves 4-6

450g (1lb) medium equal-sized potatoes, peeled
1 small red onion, finely chopped
2 tbsp chopped fresh parsley

Lager dressing:
100ml (3 1/2fl oz) olive oil
1 red onion, thinly sliced
200ml (7fl oz) lager
1½ tbsp Roman Vinaigre
1 tbsp Dijon mustard
1 tsp caster sugar
Sea salt and freshly ground black pepper

1 Cook the potatoes in boiling, lightly salted water for about 20 minutes, until tender. Drain well and cool slightly.
2 Meanwhile, make the lager dressing. Heat 2 tbsp of the olive oil in a small frying pan and gently fry the onion for about 5 minutes until softened, but not browned. Add the lager and Roman Vinaigre and simmer for 5 minutes.
3 Transfer the mixture to a food processor and add the mustard, caster sugar and seasoning. Whilst the motor is running, slowly pour in the remaining olive oil to give a fairly thick dressing.
4 Slice the potatoes into 5mm (1/4in) rounds. Whilst they are still warm, gently mix them with the lager dressing, red onion and parsley, taking care not to break them up. Check the seasoning, then serve warm or at room temperature.