Vanilla Vinegar
By: Anonymous
Published: Sunday, February 14, 2010 - 6:53am

Ingredients




2 cups champagne or white wine vinegar
1 vanilla pod spilt lengthwise,
and beans removed

Preparation

1 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. 2 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. 3 This recipe yields 2 cups. 4 Comments: 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. 5 Yield: 2 cups