Sherry vinegar sauce

Yield: 1 servings

Measure Ingredient
½ cup Sherry vinegar
1 tablespoon Chicken stock or chicken glaze
4 tablespoons Olive oil
\N \N Salt and pepper to taste

Boil the vinegar in a saucepan over high heat until it has reduced by half. Add the chicken stock or glaze and olive oil. Add salt and pepper to taste. Set the sauce aside over low heat to keep warm.

Serve over grilled chicken.

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 137 Submitted By DIANE LAZARUS On 07-14-95

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