Just Recipes - Lots of melborponsti recipes for you to browse.
 
Appetizers Bean Beef Berry Breads Bread Machine Breakfast Brownie Cake Camping Candy
Canning/Preserving Casserole Cheese Chicken Chili Chinese Chocolate Cookies Crab Desserts Diabetic
Drinks Duck Dutch Oven Easy Ethnic/International Fruit Fudge Game General German Gifts in a Jar
Halloween Holiday Ice Cream Indian Italian Jams/Jellies Jerky Kids Lamb Meatloaf Mexican
Microwave Mix Muffin Nuts Pasta Peach Penn Dutch Pie Pizza Popcorn Pork
Quick Rabbit Rice Salmon Sandwich Seafood/Fish Shellfish Shrimp Slow Cooking Soup Tex-Mex
Thai Tuna Turkey Veal Vegetable Venison Glossary
Can't find anything? Try our Menu Suggestions
Just Recipes

Basic
Butters
Chutney
Cobbler
Dips: A - F
Dips: G - Z
Dressings: A to H
Dressings: I to Z
 First
Garlic
Glazes
Home Remedies
Homemade
Impossible
Maple
Marinade
 Mayonnaise
Mustard
No Bake
Old Fashioned
Pancake
Pets
 Powders
Rubs
Salsa
Sauces: A to C
Sauces: D to F
Sauces: G to I
Sauces: J to L
 Sauces: M to O
Sauces: P to R
Sauces: S to U
Sauces: V to Z
Spam
Spread
Squares
Tofu
Vinaigrette
Vinegar

 

Herbed Vinegar

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

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.

Printer friendly version: Herbed Vinegar

Click Back to return here.

Recipe doesn't look right? Did we miss something?

Let us know

Email this recipe to yourself, friend or family:

Send to Email: From: (optional)
We're not interested in the email address. It won't be stored by our Recipe-Email program.