 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This recipe goes with Crispy Smoked Quail Salad Ingredients:
2 cups chicken broth |
1 tablespoon sugar |
2 tablespoons molasses |
2 tablespoons cider vinegar |
2 tablespoons walnut vinegar or cider vinegar |
1/4 cup chopped shallots |
1 cup olive oil |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1 to 2 tablespoons bourbon |
Directions:
1. Bring broth to a boil over high heat; boil about 20 minutes, until mixture is reduced to 1/2 cup.
2. Process broth, sugar, and next 4 ingredients in a blender until smooth, stopping to scrape down sides. Turn blender on high; gradually add oil in a slow, steady stream. Add salt, pepper, and bourbon.
3. *Note: Walnut vinegar can be found at Williams Sonoma.
|
|