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How you can incorporate sour flavours in your menu
These key sour elements can help you serve up lip-smacking dishes and drinks
A squeeze of lemon elevates a dish from bland to beautiful. Whether it’s malt vinegar on a chip buttie or kimchi on a trendy burger, sour flavours create balance and interest. Lighter sours such as lemon, lime, or white wine vinegar are a perfect match with delicate fish, salads and chicken, whereas heartier vegetables and red meats can withstand punchy pickles, heavy sour cream or dark balsamic vinegar. Sourness naturally counteracts sweet or spicy foods but remember – a little goes a long way.
1
Yogurt
A tangy swirl of natural yogurt is an excellent dressing for spiced stews, curries or tagines. It’s a great overnight marinade too, as the active bacteria tenderises meat proteins and adds flavour. Try kefir or buttermilk as lighter alternatives, or sour cream for richness.
2
Vinegar
Wine vinegars are good all-rounders; add a splash to pep up stews and soups. Apple cider and sherry vinegars have a delicate, fruity taste so are ideal for lighter meats, fish and salads. Balsamic is more robust so use it to deglaze a pan or in an Italian dressing.
3
Citrus
Lemon, lime and orange are classic citrus sours; try blending them 50:50 for more nuanced dressings. Look out for grapefruit or blood oranges when they are in season and substitute them in your cooking. For example, make lemon meringue pie with different citrus curds.
4
Pickles
A side order of kimchi, sauerkraut or pickled vegetables adds premium value. Try ‘quickles’: bring equal parts of white wine vinegar and water to the boil then add sliced onion, fennel or carrots with cumin or coriander seeds. Leave off the heat for 30 mins, drain and serve.
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