INGREDIENTS

INSTRUCTIONS

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) 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
<phannema@wizard.ucr.edu> on Apr  18, 1998

A Message from our Provider:

“Two great truths: 1. there is a God, 2. you’re not Him”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 630
Calories From Fat: 116
Total Fat: 13.9g
Cholesterol: 0mg
Sodium: 119.9mg
Potassium: 5811.2mg
Carbohydrates: 113.8g
Fiber: 14.3g
Sugar: 17.2g
Protein: 43.8g