Tarragon-infused champagne vinegar

1 Servings

Ingredients

Quantity Ingredient
2½ cup Fresh tarragon; cut into 1\" pieces plus two extra sprigs tarragon
2½ cup Champagne vinegar

Directions

1. Partially dry and then crush the tarragon slightly by briefly running a rolling pin over it. Cut into 2-inch pieces. Place in a clean, dry glass jar with a lid. Pour the vinegar over the tarragon and close the lid. (see further)

2. Let stand in a cool, dark place for about 7 days, until steeped to your liking. Strain and decant as directed for the infused oils. Place 2 sprigs fresh tarragon in the bottle before decanting, if desired.

>DELICIOUS! MAGAZINE (vegetarian and whole foods) web site >kitPATh

Notes: Yields 2½ cups. This vinegar makes a delicious vinaigrette or sauce after deglazing a vegetable or poultry roasting pan. When working with herbs, dry them partially to prevent bacteria from growing in the vinegar or oil. Simply place them in a warm oven for 5 to 10 minutes.

**PREP TIME: 10 minutes STEEPING TIME: 1 week BOIL FIRST: I haven't tried this method. Usually blanch the herb to purify.

Then heat vinegar to a boil. Pour boiling vinegar on the herb - and pour into a clean bottle that will keep herb completely submerged. store in refrigerator for about 4 days - swirling the bottle every now and then.

Strain, discard the herb and use the vinegar. -- pat Recipe by: Delicious! 12/97

Posted to EAT-LF Digest by KitPATh <phannema@...> on Apr 18, 1998

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