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Borage Vinegar is an herb vinegar, flavoured with Borage. The flowers from the Borage give it a blue tint.
Some people cheat and add a drop or two of blue food colouring as well.
Use for salads, marinating fish in.
Cooking Tips
3 handfuls (about 1 1/2 cups) of fresh borage flowers
4 cups (32 oz / 1 litre) of white wine vinegar
Well in advance: wash the borage flowers, shake and pat dry, then let stand for all the water to dry off them completely, an hour or two. Sterilize your jar or bottle. Place the flowers in it. Bring the white wine vinegar to a simmer. Pour into your jar or bottle over the flowers, stir. Let cool, then seal. .Let stand in a dark place at room temperature for 3 to 4 weeks, shaking from time to time, then filter into another bottle.
Also called:
See Also
Borage
Other entries for Vinegar
Arengga Vinegar, Balsamic Vinegar, Banyuls Vinegar, Black Rice Vinegar, Blueberry Vinegar, Borage Vinegar, Burnet Vinegar, Cane Vinegar, Champagne Vinegar, Cider Vinegar, Coconut Vinegar, Date Vinegar, Fennel Vinegar, Fig Vinegar, Herbed Vinegars, Horseradish Vinegar, Malt Vinegar, Mint Vinegar, Mother of Vinegar, Palm Vinegar, Perry Vinegar, Pineapple Vinegar, Plum Vinegar, Raisin Vinegar, Raspberry Vinegar, Red Rice Vinegar, Red Wine Vinegar, Rice Wine Vinegar, Seasoned Rice Vinegar, Sherry Vinegar, Suka Vinegar, Tarragon Vinegar, Verjuice, Vinaigre d'Orléans, Whey Vinegar, White Balsamic Vinegar, White Vinegar, White Wine Vinegar, Yuzu Vinegar
Other entries for Condiments
Liebig's Extract of Meat, Mayonnaise, Pastes, Relish, Sauces, Spreads, Tracklements, Wasabi
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