Lemon-Flavored Alcohol Vinegar
Lively and sunny, our lemon-flavored alcohol vinegar combines the power of crystal with a tangy freshness. Ideal for your fish, salads, and marinades — a touch of light in every drop.
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SIDNA lemon-flavoured vinegar pairs the crystal's sharpness with a citrus note. It plays the same role as a squeeze of lemon in a dish, without the juice: the acidity stays stable, the scent does not fade after ten minutes, and the bottle keeps far longer than a cut lemon.
In the kitchen
This is the fish vinegar. On grilled or baked fish, mix it with olive oil, garlic and parsley, and pour it once the dish leaves the oven rather than before.
It goes into our lemon fish sauce, on a mayonnaise base, where it brings the acidity the sauce lacks.
On green salads and pale raw vegetables — cucumber, lettuce, fennel — it dresses without colouring, unlike an amber vinegar.
In a chorba or vegetable soup, a spoonful at the end freshens the whole dish and lifts the spices.
Choosing it and keeping it
Like every flavoured vinegar, it loses its scent before it loses its acidity. Bottle closed, upright, in a dark cool cupboard: that is all it asks.
Avoid the windowsill, however good it looks there: direct light is what damages a citrus note fastest.
If you use it rarely, choose a size you will finish within a few months rather than a large bottle that stays open for a year.
Frequently asked questions
- Can it replace lemon juice?
- In a dressing or a sauce, yes — using slightly less, as it is more acidic than juice. In baking, or anywhere lemon provides texture or zest, no.
- Is it suitable for fish marinades?
- Yes, but briefly: fifteen to twenty minutes is enough. A long acidic marinade cooks the flesh and turns it mealy.
Recipes using this product
Sauces & marinadesCreamy lemon sauce for fish
PreservesCracked olives with lemon and garlic
Main dishesBaked fish with lemon sauce
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