Recipe - Tarragon-Infused Champagne Vinegar

2 One half cup Fresh tarragon; cut into 1"
pieces plus two extra
sprigs tarragon
2 One half cup Champagne vinegar

1. Partially dry and then crush the tarragon slightly by briefly running a
rolling pin over it. Cut into 2inch 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 One half 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 EATLF Digest by KitPATh phannema@wizard.ucr.edu on Apr 18,
1998