Vinaigre à l’Echalote

Vinegar Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 3 tablespoons minced shallots
  • 3 tablespoons white vinegar
  • 3

Method

Combine the ingredients in a glass, or plastic container. Let age several hours and then serve with the pig’s feet. Discard the garlic if you wish.