|Course||Category||Base Ingredient||Prep Time||Prep Style||Difficulty|
|Misc.||Sherry Vinegar||20 Minutes||Stove Top||Intermediate|
In a saucepan caramelize shallots in olive oil. Add chicken stock and reduce by 1/2.
Add aged sherry vinegar and reduce by 1/2 again. Add butter, honey and season to taste with salt and pepper.
Enjoy drizzled over meat or vegetables.
Level of Difficulty: