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This is a moderately tangy vinegar that French cooks use to make Hollandaise and Béarnaise sauces, vinaigrettes, soups, and stews. It's also an excellent base for homemade fruit or herb vinegars.

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Substitutes

red wine vinegar (This has a stronger flavor, and it may discolor a light sauce.) OR champagne vinegar OR rice vinegar OR cider vinegar
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