This tangy Vinegar Sauce may be used with other vinegar in the making of salad dressings or other piquant sauces. It should be stored for I month to allow the flavour to mature.
16 FLUID OUNCES grated rind of 1 lemon 4 spring onions , finely chopped garlic clove, crushed
1 teaspoons ground coriander
2 teaspoon ground ginger 0 teaspoon salt y teaspoon paprika 16 fl. oz. white wine vinegar
In a large mixing bowl, combine the lemon rind, spring onions , garlic, coriander, ginger, salt and paprika. Set aside.
In a medium-sized saucepan, bring the vinegar to the boil over moderate heat. Remove the pan from the heat, pour the vinegar in a steady stream on to the dry mixture, stirring constantly. Set the spiced vinegar aside to cool completely.
Pour the mixture into clean dry jars and seal. Store for 1 month and strain before using.