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Vinegar Sauce

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.

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