Dressings and Sauces

Rich meats can handle vinegar with character. Acidity and tannin alongside rosemary, garlic and olive oil, for lamb chops or a small leg.

The browned bits left in the pan are the beginning of the sauce. Barrel Aged Pome lifts them, then reduces into something glossy and concentrated.

Three parts oil to one part Pome, with Dijon to bring it together. The vinaigrette we make when we want to actually taste the vinegar.