Name: Chervil Vinegar
Ingredients: Fresh or dry chervil leaves; Good vinegar

Why it works: Chervil and vinegar work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 561 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Chervil Vinegar

Ingredients

Fresh or dry chervil leaves
Good vinegar

Directions

Prepare

Half fill a bottle with chervil leaves.
Fill the bottle with vinegar.

Heat and seal

Heat the bottle gently in warm water until it reaches boiling point.
Remove from heat and let it cool.
Cork the bottle.

Recipe from a historical cookbook (Internet Archive).

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.

Chervil + vinegartop 14% of all pairs

Smell alikemoderate

Cooked together561 recipes

Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chervil leaves: Provide the herb's fresh, aniseed-like aroma and flavour that the vinegar takes up.
Vinegar: Extracts the herb's flavour and adds a sharp acidity that balances it.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.