Pan fried meat

Personalize your pan fried dishes with Soléou vinegars!

Make a quick sauce with Soléou vinegar: deglaze the frying pan after cooking the meat (add a drop of cream) and reduce

For kidneys, duck fillets and gizzards : Use the Sherry vinegar or the honey vinegar.
For red meat (entrecote), tuna / salmon or fish / scallops: use the raspberry vinegar or the walnut vinegar.

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