White wine vinegar reduction

White wine vinegar reduction

By
From
French Lessons
Makes
150 ml
Prep
10 mins
Cooking time
10 mins
Photographer
Steve Brown

This reduction is the base for the famous hollandaise sauce and all its various derivatives. I tend to make it in a reasonable amount as it keeps for many months and is always useful.

Ingredients

Quantity Ingredient
200ml white wine
100ml white wine vinegar
1 shallot, finely sliced
1 garlic clove, finely sliced
1 sprig thyme
1/2 bay leaf
3 peppercorns

Method

  1. Place all ingredients in a saucepan and bring to the boil. Lower the heat and simmer until reduced by half. Transfer to a container with a tight-fitting lid and refrigerate. The reduction will keep in a sealed container in the refrigerator for many months.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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