Vinaigre à l’Echalote

Name: Vinaigre à l’Echalote (Vinegar Sauce)
Cuisine: French
Ingredients: 3 tablespoons minced shallots; 3 tablespoons white vinegar; 3 tablespoons water; 2 cloves garlic, cut in half; 3 tablespoons minced parsley; ⅛ teaspoon Freshly ground pepper; 1 tablespoon Madeira; Dash salt; ½ teaspoon sugar

Vinegar Sauce

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

3 tablespoons minced shallots
3 tablespoons white vinegar
3

Europe
France
Champagne
Sauce
Mediterranean
Vegan
Gluten-free

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.