Basil Vinegar Food

BASIL VINEGAR

Steps:

• Place crushed basil leaves in a sterilized pint jar. Heat vinegar just until simmering; pour over basil. Cool to room temperature. Cover and let stand in a cool dark place for 24 hours; strain and discard basil. , Pour into a sterilized jar or decorative bottle. Add a basil sprig if desired. Store in a cool dark place.

BASIL-BALSAMIC VINAIGRETTE

Steps:

• Whisk together the vinegar, basil, garlic and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

BASIL VINEGAR

Steps:

• Wash and pat dry the basil.
• Fill a wide-mouthed jar with the herbs.
• Add the vinegar to the jar.
• Cap jar and place in a warm spot out of direct light for at least 2 weeks.
• When the desired strength is reached, line a funnel with a coffee filter and pour the finished vinegar through the funnel into a pretty and appropriate bottle.

BASIL GARLIC VINEGAR

Steps:

• Place 1/2 cup coarsely chopped fresh basil leaves and 2 cloves split peeled garlic in a sterilized pint jar.
• Heat the wine or white vinegar to just below the boiling point.
• Fill the jar with the vinegar, and cap tightly.
• Allow to stand 3 to 4 weeks.
• Strain vinegar, discarding basil and garlic.
• Pour vinegar into a clean sterilized jar, adding a new sprig of fresh basil, if desired.
• Seal tightly.
• Use in dressings for rice, pasta, antipasto salads or in flavored mayonnaise.