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PX Reduction

yield
1.25 Qt
servings
40
expiration date
ADDITIONAL PREP RECIPE
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ingredients
  • Pedro Ximenez Sherry - 1.5 Qts
  • Sherry Vinegar - 3 Qts
sourcing
PROCEDURE
  1. In a small saucepan over medium - high heat, combine the Pedro Ximenez sherry and the sherry vinegar. Bring to boil and reduce to simmer,
  2. Simmer for 8 to 10 minutes until the sauce volume is reduced to 1.25 qt.
  3. Remove from the heat and cool down room temperature (this sauce should NOT be kept in the cooler)
  4. Portion into a squirt bottle and label
CRITICAL CONTROL POINT
VIDEO