KATZ Zinfandel Vinegar, Honey & Worcestershire Sauce
20 min
About One Cup
Sauce
Napa, California
This is a cross between a sauce and a dressing. It takes advantage of a tasty way to use our KATZ Zinfandel Vinegar, which is to enhance the richness by reducing it down to a glazy consistency forming the 'base' for this sauce. Adding a little honey to the finished glaze gives it a lovely sweet & savory balance.
This recipe also uses a flavor that will be very familiar for many of us of a certain generation. Lea & Perrin Worcestershire Sauce was a staple in my home (although I highly recommend you look for Col Pabst Worcestershire!) and just opening it up makes me think of my family table when I was young - my Father slathering it on his very overcooked steak and baked potato! This sauce has a natural affinity for meats and rich flavored foods, and can be used as a marinade or condiment, or as an ingredient in a sauce as it is here.
As with all our recipes you can play around with the ingredients based on the season and the dish. You could use orange instead of Meyer lemon if you are serving it with pork or fowl. Change up the rosemary for fresh thyme or marjoram, or use a bit of each. You get the picture… summer is calling… enjoy!
KATZ Zinfandel Vinegar, Honey & Worcestershire Sauce
Ingredients
- 1/2 cup KATZ Zinfandel Vinegar
- 1 TBSP KATZ Honey
- 1 tsp Dijon mustard
- 1/2 tsp chopped fresh shallot
- 1/2 tsp finely chopped fresh garlic
- 2 TBSP Worcestershire sauce
- 2 TBSP fresh Meyer lemon or regular lemon juice + zest from 1 lemon
- 1 tsp fresh rosemary, finely chopped
- 1/4 tsp ground fennel seed
- Salt & freshly ground black pepper, to taste
- 1/4 cup KATZ Farm Chef's Pick Extra Virgin Olive Oil
Directions
Step 1
Place the KATZ Zinfandel Vinegar in a small saucepan and cook over medium-low heat until it is reduced by about half and starts to bubble.
Step 2
Remove from heat and stir in the honey, Dijon mustard, shallot and garlic, and mix thoroughly. Let cool. The reduction will get a glaze on top as it cools.
Step 3
In a stainless-steel mixing bowl, or - if you want a thicker sauce - in a blender, pour the Zinfandel vinegar reduction, Worcestershire sauce, rosemary, lemon zest and juice, fennel, and salt and pepper to taste (take care to taste before adding more salt as Worcestershire has salt too!) and whisk or blend well.
Step 4
Slowly add olive oil in a steady stream until emulsified to desired consistency. Taste for seasoning and the sauce is ready to serve! Sauce can be refrigerated for about a week.
Created by Albert Katz