Since 1794, Sarson's Vinegar has been brewed and matured in vats using a traditional process. Ideal for bringing out the flavour of your favourite foods and using as a base for sauces or marinades or sprinkling over chips.
Features
Traditionally brewed & matured, Suitable for vegetarians
Brand
Sarson's
Storage
Ensure lid is closed and store in a cool, dry place out of direct sunlight.
Preparation and Usage
Sarson's Distilled Malt Vinegar has a variety of culinary and non-culinary uses.
Ideal for bringing out the flavour of your favourite foods and using as a base for sauces or marinades.
Country of Origin
UK
Packed In
UK
Manufacturer
Mizkan Euro Ltd., PO Box 145, Birmingham, B24 8WR.
Package Type
Glass Bottle
Recycling Information
Packing - Recyclable
Other Information
Full Product Name: Distilled Malt Vinegar
Storage: Ensure lid is closed and store in a cool, dry place out of direct sunlight.
Additional Information: 5% Acidity.
Sarson's is a registered trademark of Mizkan Euro Ltd.
Recipes
Recipe Suggestion Yoghurt & Dill Dip 150g natural yoghurt, 1 garlic clove, crushed, 1 tbsp Sarson's Distilled Malt Vinegar, 1 tsp French mustard, a few sprigs of dill, chopped. Sea salt & ground black pepper. Beat everything together and spoon into a bowl or jug to serve.
Allergen Information
Contains Barley
Ingredients
Distilled Barley Malt Vinegar
Dietary Information
Suitable for Vegetarians
Disclaimer
While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change. If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. Zoom by Ocado is therefore unable to accept liability for any incorrect information. This data is supplied for personal use only. It may not be reproduced in any way whatsoever without Zoom by Ocado's prior consent, nor without due acknowledgement.
