Zingara Sauce

Ingredients

• 2.5 dl vinegar
• 1.5 tbsp shallots, minced
• 7 dl brown stock (jus brun)
• 160 g breadcrumbs, fried in butter
• 1 tbsp parsley, minced
• 0.5 whole lemon, juice

Instructions

1. Reduce the vinegar by half in a heavy pan with the minced shallots. Pour in the brown stock (fond de cuisine) and bring to a simmer. Add the fried breadcrumbs and cook gently for 5 to 6 minutes, stirring occasionally to avoid lumps. Finish by stirring in the minced parsley and fresh lemon juice. The sauce should be smooth and glossy.