Prep 5 mins
Cook 10 mins
Flavoured wine vinegar has been an important ingredient in French cooking since medieval times when vinegar was essential in order to keep meat edible in warm weather. If you made the tarragon vinegar it could be used for my French Cabbage Salad recipe if we had 6 weeks to wait. You can choose from shallot, garlic, mustard or tarragon flavored vinegar to make. From "The French Farmhouse Kitchen" Posted for Zaar World Tour 2006
- 1 3⁄4 pints plain wine vinegar
- 4 -5 shallots, peeled and slightly crushed, threaded on fine string or
- 4 garlic cloves, peeled and slightly crushed or
- 2 tablespoons mustard seeds or 1 stalk long leafy branch tarragon, twice the length of the bottle
- Collect the number of bottles necessary, with sound corks to fit. Wash the bottles in hot soapy water, rinse first in very hot water then in cold, drain, dry and heat in a slow oven. Scald the corks in boiling water.
- Pour the vinegar into an enamel-lined or stainless steel pan and over a low temperature bring slowly to blood heat.
- It should be quite warm to the touch of a knuckle joint, no more.
- Add shallots, garlic, mustard seed or tarragon to the warm bottles. (If using tarragon, this should be bent double and pushed down the neck of the bottle.).
- Fill up with warm vinegar, cork down tightly, and place on a sunny window sill to mature for 6 weeks before use.
I couldn't wait any longer and broke the bottle of this vinegar open today. Very nice. Combined it with olive oil and used it to dress a (very) simple salad of arugula, romained and parmesan. It was delish.
I won't rate the vinegar yet, because it won't be ready to taste for six weeks. It sure was easy to make, and looks beautiful. Will come back to rate when I can taste it!