Raspberry Vinegar

Made from the prolonged maceration of fresh raspberries in wine vinegar, this condiment merges sharp acetic acid with the sweet mildness of raspberry ketones. Very rich in volatile fruity aromas, it is the absolute weapon for deglazing meats with a "ferrous" and gamey taste (like calf's liver or duck breast). Thrown into a scorching pan, it dissolves caramelized proteins while creating an immediate sweet-and-sour glazing sauce that cuts through the cloying sensation of the meat.