Vanilla Vinegar Recipe - Cooking Index
Vanilla Vinegar Recipe - Cooking Index
Use this delightful mixture when you want to soften the vinegar flavor in dressings or vinaigrettes. Or add a splash to soups, stews, pasta dishes, or recipes made with cream when a slightly acidic character is desired, or if you wish to brighten the flavors.
Courses: Sauces| 2 cups | 474ml | Champagne or white wine vinegar |
| 1 | Vanilla pod - spilt lengthwise, | |
| And beans removed |
Place the vinegar in a wide-mouth, nonreactive container. Add the vanilla beans and pods; mix well. Cover tightly and store at room temperature for at least 2 weeks before using.
Remove the beans and transfer to a dark, glass bottle with a tight-fitting lid. The vinegar will keep indefinitely if stored in a cool, dark place. Use as you would any other vinegar.
This recipe yields 2 cups.
Source:
Cookbook Digest, Mar/Apr, 1996
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