"Jen P." > wrote in message
...
> 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.

Interesting! Malt vinegar is used widely here, but I have never used it
with salad. I usually use a wine vinegar.
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