| 41. | 1 / 2 cup lemon juice OR red-wine vinegar
|
| 42. | 1 to 2 tablespoons apple-cider vinegar or rice-wine vinegar
|
| 43. | \cup rice wine vinegar ( or substitute white vinegar)
|
| 44. | 1 / 4 cup red wine vinegar, preferably Italian.
|
| 45. | If desired, toss in a little red wine vinegar.
|
| 46. | 1 tablespoon good quality red-wine vinegar, or to taste
|
| 47. | 2 tablespoons each Dijon-style mustard and red wine vinegar
|
| 48. | \cup sherry or good wine vinegar, or to taste
|
| 49. | 1 tablespoon mild white-wine vinegar ( 5 percent acidity)
|
| 50. | One-fourth cup sherry wine vinegar or red wine vinegar
|
