On 16/02/2011 23:27, john reeves wrote:
> We know that there are milder vinegars than malt vinegar, but when adding
> malt vinegar to a salad; apart from diluting it with water, what might be
> added in to take the 'acidy' edge off the taste?

Steve's idea is good or, if you've already made up a bunch, you could
add a tiny bit of sugar. Just a pinch at a time until you get the taste
right.

-Jen