Plum basil vinegar from The Best of Gourmet 1998: Featuring the Flavors of India (page 281) by Gourmet Magazine Editors

  • basil
  • rice vinegar
  • Show all ingredients...

  • EYB Comments

    Let mixture steep in a cool, dark place 1 week. Can substitute lemon verbena, sage, rosemary; or chervil for basil.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Carrot, ginger, and miso salad dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Let mixture steep in a cool, dark place 1 week. Can substitute lemon verbena, sage, rosemary; or chervil for basil.

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