Paula Wolfert

Caramel Vinegar Sauce

Preparation info
  • Makes about

    1¾

    Cups
    • Difficulty

      Easy

Appears in

#60The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

This piquant sauce is excellent on Broiled Duck Breasts.

Ingredients

  • 1 cup red wine vinegar
  • 3½ tablespoons sugar
  • 1¼ cups

Method

  1. In a heavy, nonreactive 2½-quart saucepan, combine the vinegar and sugar. Bring to a boil, stirring to dissolve the sugar. Continue to cook over moderate heat until the vinegar is reduced to a thick syrup.
  2. Swirl in the demi-glace and bring to a boil. Add the cream but do not stir; the cream will be “swallowed up” by the sauce. Boil vigorously for 5 minutes, or unt