Summary

Ingredients

• 250 g shallot (s)
• 40 ml vinegar, (sherry vinegar)
• 35 ml sherry
• 1 clove (s)
• 0.5 teaspoon ½ peppercorns, black
• 1 sprig thyme
• 1 bay leaf
• 1 chilli pepper (s), dried
• 100 ml water

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Instructions

1. Clean shallots and fry in olive oil until they are light brown, deglaze with sherry vinegar and sherry. Add the clove, peppercorns, thyme sprig, bay leaf, dried chilli pepper and water and cook covered for approx. 20-25 minutes.
2. Add salt and sugar to taste.
3. Serve chilled in the stock.
4. The amount is enough for 4 people if several tapas are offered.