Huilerie Beaujolaise | Calamansi Vinegar | (500 ml./16.9 Fl oz.)

We absolutely love this small-batch vinegar from French artisanal producer Huilerie Beaujolaise. Ubiquitous to Filipino cuisine, calamansi is a citrus hybrid between a kumquat and mandarin orange. With a bright and tangy vibrancy akin to tangerine, this vinegar almost tastes like a shrub or drinking vinegar. It is fabulous in salad dressing—both olive-oil vinaigrettes and mayonnaise-based sauces—especially with arugula and hazelnuts, or over a thinly sliced cabbage slaw with sugar snap peas. You can also add it to plain Greek yogurt with a handful of fresh herbs and chili flakes for a crudité dip or sandwich spread. We also like calamansi vinegar's tart brightness whisked with sautéed shallots, butter, and fresh thyme leaves as a quick pan sauce for shrimp, salmon, or scallops. Or drizzle over roasted vegetables for accent—this vinegar is a great alternative to small amounts of lemon juice. On the sweet side, try it also a great way to tone-down sweetness in desserts. Add a teaspoon or two to caramel sauce to drizzle over ice cream; it's particularly good with vanilla, cinnamon, or ginger ice cream. Or try adding a little to any citrus-flavored pound cake, Bundt cake, or bar cookie for complexity.