1 1/2 c White wine vinegar
1/2 c Fresh basil leaves
Pour vinegar into non-aluminum 2-quart saucepan. Heat until very hot,
stirring occasionally. Do NOT boil. (If vinegar boils, it will become
cloudy.)
Pour into glass bowl; add basil. Cover with plastic wrap. Let stand in
cool place about 1 week until desired amount of flavour develops.
Strain before using. Store up to 6 months in jar or bottle with tightfitting
lid.
Variations: Substitute 1 tablespoon of either fresh oregano, thyme,
chervil or tarragon for the basil. Or, substitute cider vinegar for
the wine vinegar.
Source: Favorite All Time Recipes: Country Christmas Recipes
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