Why it works: Mint and vinegar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,376 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Mint Vinegar
Ingredients
Directions
Fill a wide-mouthed bottle with fresh mint leaves.
Cover the mint leaves with good vinegar.
Cork the bottle tightly and let it sit for several weeks.
After several weeks, pour off the vinegar into another bottle and cork it well.
Serve with lamb when fresh mint is not available.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Mint + vinegartop 17% of all pairsSmell alikelowCooked together1,376 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
You might also like
Raspberry Vinegar214 recipes
Sugar Vinegar20 recipes
Vegetable Soup350 recipes
Brown Coffee with Egg175 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.