My mate Ben’s parents own a vineyard in the Coromandel (lucky eh!) And besides their gorgeous wines which I have enjoyed plenty of, they make the most amazing raspberry vinegar. Here’s a recipe that uses the vinegar reduced down to make a sexy Raspberry vinegar sauce.
How to make Raspberry Vinegar Sauce
- 4 medium shallots (chopped finely)
- 3/4 cup of Castle Rock Raspberry Vinegar
- 125gms butter
- Dash of white pepper
- Salt to taste
Saute shallots in butter 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.
This sauce is just delicious over cooked Salmon or try with Chicken breasts that have been sauted and allowed to cook gently in white wine and mustard. Serves 10.