Caramel Vinegar Sauce

Name: Caramel Vinegar Sauce
Yield: Makes about 1¾ Cups
Cuisine: France
Ingredients: ½ cup heavy cream; 1 cup red wine vinegar; 1¼ cups Duck Demi-Glace or 4 cups brown duck stock reduced to 1¼ cups; 3½ tablespoons sugar

Preparation info

Makes about
1¾
Cups

Difficulty
Easy

Appears in

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

Europe
France
Sauce
Gluten-free

Method

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.
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