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Malt Vinegar - how do you use it?

I recently bought a bottle of malt vinegar & decided to slice some red globe radishes in a little bowl of the vinegar with a touch of sea salt & plenty of ground black pepper. After about an hour in the fridge, this little dish was sublime.

Mercy, I want more of that savory flavor. Please help me out.

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    1. re: Chemicalkinetics

      Sorry to be so dumb, do you just sprinkle the vinegar over the fish & chips?

        1. re: Chemicalkinetics

          That's the East Coast way of doing it, and it's fantastic. Fish aside, I won't eat fries without some malt vinegar. I moved from Oklahoma to Baltimore, and I haven't used ketchup on fries since. I have an almost empty bottle on the table, and a full bottle in the pantry.

            1. re: PotatoHouse

              I must say that I like my malt vinegars on many finger foods like fish and chips, French fries, fish sticks, but I have also randomly put it on like Chinese wonton noodles and sunny side up eggs. I won't say they are of great success, but they are not failures. They are different, and It is sometime nice to try something different. :)

        2. re: Chemicalkinetics

          I second the motion on fish and chips. I've also used it as a salad dressing in combination with olive oil.

        3. Fish and chips, any and all french fries. I also sprinkle it on most smothered/braised vegetables - Southern style green beans and collard greens are favorites.

          1 Reply
          1. re: fldhkybnva

            I love it in potato salad, on sushi, in green bean, onion and bacon salad and of course on fried fish.

          2. Two main uses:

            1) Fish & chips. Or, really, anything & chips (steak pudding, for instance). Chips have to have malt vinegar - particularly if you're eating them, while walking home, straight from the paper the chippy wrapped them in.

            2) Mint sauce to accompany lamb. Spring/summer lamb has to have mint sauce (onion sauce in autumn/winter)

            1. French fries. Is there any other way?!

              1. Fish & Chips.

                French Fries, but sometimes I use ketchup with it.

                Steamed crabs.

                Raw clams. You mix the malt with freshly grated horseradish.

                Oh, and grilled Striped Bass with tarragon mixed in.

                4 Replies
                1. re: MGZ

                  Raw clams. That sounds awesome, I never would have thought of that.

                  1. re: wadejay26

                    I think it could work on raw scallops or oysters too, but I've yet to try it.

                    1. re: MGZ

                      An oyster shucker at the Union Oyster House once told me the best way to bring out the oyster flavor is a little salt and white vinegar. Malt would work too, one would think.

                      1. re: Veggo

                        Dad just dropped off a coupla dozen oysters. I don't have any fresh horseradish root, but I'm gonna try a couple with tarragon and malt vinegar.