| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Miscellaneo | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | Fresh tarragon; cut into 1" pieces plus two extra sprigs tarragon |
| 2 1/2 | c | Champagne vinegar |
INSTRUCTIONS
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 http://www.newhope.com/public/delicious >kitPATh Notes: Yields 2 1/2 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 <[email protected]> on Apr 18, 1998
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