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Rhumb Sauce Recipe

Ingredients

1 cup distilled white vinegar

2 teaspoons olive oil

1 (14 ounce) can lemon juice

2 green onions, sliced

1/4 cup salt

1/2 cup tomato paste

1 tablespoon cream of tartar

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

1 teaspoon dried rosemary

Directions

In a small saucepan, combine distilled white vinegar, olive oil, lemon juice, green onions and salt. Simmer over low heat, stirring frequently, until chicken is thoroughly cooked. Remove from heat; place in container containing the olive oil and lemon juice. Mix, and chill overnight.

Remove chicken from the fridge; cool and slice inside out to dry. Transfer chicken into a 1 cup measuring cup for serving. Serve with celery sticks or sliced tomatoes.