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Three Vinegars Sauce
Recipe Submitted by: Franz Hanke
Revised: August 27, 2000

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

Chef's Tips:
This sauce is great on chicken.

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