Basil Vinegar

Preparation info
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About


Make this in the same way as Chive Vinegar, but simply bruise the basil leaves—don’t cut them. It will probably be strongly enough flavored to be strained after a few days, or at most a week.