1 cup distilled white vinegar
1 teaspoon salt
1 teaspoon dried parsley leaves
1 teaspoon dried onion
1 pinch dried thyme
1 cup butter
1 cube chicken bouillon
1 tablespoon vegetable oil
1 tablespoon honey
2 teaspoons lemon zest
Place vinegar in a medium saucepan, and cover with hot water. Bring water to a boil; add parsley, onions, thyme and butter. Bring to a boil. Remove from heat, and stir in bouillon cube. Stirring constantly, let simmer until thickened. Pour mixture into baking dish, and chill in refrigerator.
In a medium bowl, mix the chicken bouillon, oil, honey and lemon zest. Pour mixture over frozen mixade, and chill in refrigerator.