SHOP PRODUCTS
Houzz Logo Print
mtnester_gw

Ooops! Too much vinegar!

mtnester
13 years ago

I'm braising some turkey thighs for dinner tonight. Browned some chopped onion in a little oil in a dutch oven, browned the thighs, then added a cup of water, sage, thyme, a dash of balsamic vinegar, and about a quarter cup (or maybe more) of what I thought was red wine. Then I suddenly realized that I'd grabbed red wine *vinegar* -- not red wine -- from the pantry! (Full disclosure: we don't drink wine, so I don't use "real" wine in cooking; I get the type sold as cooking wine at the supermarket. Hanging my head in shame, LOL!)

I quickly added some red wine from the right bottle, but I'm afraid the broth/sauce will be too vinegary. What can I do to offset the vinegar? Would it help to add tomato sauce, brown sugar (for a sweet and sour effect), or ...? There's already a lot of liquid (almost enough to cover the turkey thighs) in the pot.

Thanks,

Sue

Comments (6)