The Essential Portuguese Pantry: Core Ingredients for Authentic Flavors

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7. The Liquids: Wine, Vinegar, and Stock

  • Dry White Wine (Vinho Branco): Used for deglazing pans and in seafood dishes.

  • Robust Red Wine (Vinho Tinto): Used in meat marinades and stews.

  • White Wine Vinegar (Vinagre de Vinho Branco): For marinades and salad dressings.

  • Homemade Chicken, Beef, or Fish Stock: Preferable to store-bought for the best flavor.

8. The Finishing Touches

  • Kalamata or Black Olives (Azeitonas): Served as a snack or used in recipes.

  • Lemons (Limões): For squeezing over grilled fish and seafood.

  • Good Quality Butter (Manteiga): Used in some sauces and for cooking.

7. The Liquids: Wine, Vinegar, and Stock

  • Dry White Wine (Vinho Branco): Used for deglazing pans and in seafood dishes.

  • Robust Red Wine (Vinho Tinto): Used in meat marinades and stews.

  • White Wine Vinegar (Vinagre de Vinho Branco): For marinades and salad dressings.

  • Homemade Chicken, Beef, or Fish Stock: Preferable to store-bought for the best flavor.

8. The Finishing Touches

  • Kalamata or Black Olives (Azeitonas): Served as a snack or used in recipes.

  • Lemons (Limões): For squeezing over grilled fish and seafood.

  • Good Quality Butter (Manteiga): Used in some sauces and for cooking.

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