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Herb Vinegar

Herbs tend to have quite delicate flavours that are overpowered by
vinegar. The only herb vinegar I make regularly is Tarragon Vinegar.
It has a great taste and loads of uses. In addition it is very
easy to make.

Fill a wide-mouthed jar with as much tarragon as you can lay hands
on. Pour in some really good white wine vinegar and screw the lid
on. Place the jar somewhere warm - I place it on my kitchen
windowsill - and leave it there for a couple of weeks, giving it
a shake every now and again. Two weeks later, when the tarragon
has given up its flavour and lost most of its green colour, strain
off the vinegar into a clean, dry bottle, add a fresh sprig of
tarragon for decoration and to remind you what is in the bottle
and place on your shelf so that it is at hand whenever you need
it.

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