From the Ardenne region of France, this elegant wine vinegar introduces a touch of crisp, creamy acidity to many vinaigrettes, marinades, and sauces. Use in beurre blanc or to brighten up butter- based sauces, homemade mayo or aioli, pickling, and preserving.
OIL PAIRINGS: Basil Crush olive oil, Cayenne Crush olive oil, Garlic olive oil, Gremolata olive oil, Herbs de Provence olive oil, Meyer Lemon olive oil, Rosemary olive oil, Tuscan Herb olive oil, or any SELECT olive oil
