Raspberry Vinegar Sauce

Made with our fabulous Castle Rock Winery Raspberry Vinegar...

INGREDIENTS

• 4 medium shallots (chopped finely)
• Prenzel Butter Sunflower Oil
  
• 3/4 cup of Raspberry Vinegar
  
• 125gm butter
  
• Dash of white pepper
• Salt to taste
  

METHOD

Saute Shallots in a splash of Prenzel Butter oil until tender. Add Raspberry Vinegar and heat until half the volume. Add butter in small amounts and whisk as butter melts. When smooth add pepper and salt.

Delicious over cooked Salmon or try with Chicken breasts that have been sauted and allowed to cook gently in white wine and mustard.