Prep 5 mins
Cook 0 mins
I haven't tried this yet, but am posting it before I lose the recipe. I can't use wines and beers and other alcoholic drinks and have been using white vinegar or rice vinegar in place of japanese mirin in my japanese cooking. But I found this recipe and maybe I can cook some italian or french recipes that call for wine.
- combine all ingredients and mix well.
- keep refrigerated.
I also dont use any alcoholic products because of religious reasons, so I try to research ingredients before consuming. I just wanted to include what I have found on rice vinegar...rice vinegar is made from the alcoholic and acetic fermentation of sugars derived from rice or concentrated rice without being distilled.
I don't usually have wine in the house so I made this to cook with. I used it for Red Wine Short Ribs of Beef #171110 and it worked very well.
Chef Fifi: All vinegars are alcoholic before becoming vinegar. By the time they have become vinegar, the alcohol is gone.