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Basil Vinegar


1 1/2 cup White wine vinegar
1/2 cup Fresh basil leaves

Yield: 1 bottle

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 tight fitting lid.

Variations:
Substitute 1 tablespoon of either fresh oregano, thyme, chervil or tarragon for the basil. Or, substitute cider vinegar for the wine vinegar.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.