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Three Vinegars Sauce
| Recipe Submitted by: |
Franz Hanke |
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| Categories: |
Sauces |
| Yield: |
1 qt. |
| Ingredients |
Amount |
Method |
| Apple Cider Vinegar |
2 cups |
Bring three vinegars to a boil. Add the espagnole
sauce, shallots, cloves, and bay leaf.
Simmer until volume is reduced to about
half.
Season with salt and pepper.
Strain through cheesecloth. |
| Champagne Vinegar |
1 cup |
| Tarragon Vinegar |
1 cup |
| Espagnole Sauce |
1 pint |
| Shallots, chopped |
4 |
| Cloves |
4 |
| Bay Leaf |
2 |
| Salt and Pepper |
to taste |
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| Chef's Tips: |
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| This sauce is great on chicken. |
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