Spelt vinegar
A deliciously tangy flavour enhancer with a nutty taste. Serving suggestions: use to make a spelt mayonnaise; use as part of a dressing or vinaigrette; as a basis for a Hollandaise sauce made with spelt.
Ingredients
| 100 g | spelt |
| 400 ml | plain vinegar |
Instructions
- Toast the spelt in the oven at 160°C for ten minutes.
- Pull-vacuum the spelt together with the vinegar.
- Leave to infuse for two weeks in the vacuum sealer bag.