Title: Sauce for Salmon
Categories: Sauce Onion Salmon
Yield: 1 Cup

1	ga	Apple cider
4		Shallots, chopped
2	tb	Black peppercorns

Put all the ingredients in a big nonreactive kettle and boil them for 4-6 hours, or until you have about 1 cup of syrupy liquid. Strain the sauce. It doesn't need to be refrigerated if you're only keeping it for a day or two. Warm the sauce over low heat before serving.

Beat That! by Ann Hodgman ISBN 1-881527-92-1 pg 94

From: Diane Lazarus Date: 05-23-96 (F) Cooking Ä

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