Think about what vinegar adds to your food. Vinegar gives acidity, just like citrus and wine. Acidity balances flavors and cuts through rich, heavy dishes.
If your food tastes like it’s missing something, it might not need more salt or sugar, but some acid. Deglazing your pan with vinegar can balance the flavors. It can be used as a substitute for wine or lemon juice in most recipes.
To balance a rich and heavy dish, serve it with a simple salad with vinaigrette. Balance doesn’t have to come from one dish; you can pair dishes to complement each other.
Acidity can also tone down strong flavors. When making a vinaigrette with raw garlic or shallots, let them sit in the acid for a few minutes to mellow their taste.
