Title: Sherry Vinegar Sauce
Categories: Sauce Check
Yield: 1 Servings

1/2	c	Sherry vinegar
1	tb	Chicken stock or chicken glaze
4	tb	Olive oil
		Salt and pepper to taste

Boil the vinegar in a saucepan over high heat until it has reduced by half. Add the chicken stock or glaze and olive oil. Add salt and pepper to taste. Set the sauce aside over low heat to keep warm. Serve over grilled chicken.

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 137

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