A la Grecque

• 100ml Champagne vinegar
• 250ml Water or chicken stock

Combine all the ingredients in a heavy-based saucepan and simmer over a low heat for 20 minutes. Remove from the heat and allow to cool. Remove the rosemary, thyme, bay leaf and garlic and discard. Store the a la Grecque in a parfait jar and refrigerate until ready to use.