Ceylon tea-infused vinegar
7 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | cups | White wine vinegar |
| 8 | Ceylon tea bags | |
Directions
Bring the vinegar to a boil in a nonaluminum pot. Add the tea bags, cover, and remove from the heat. Let cool. Store in sealed bottled or jars.
Use with Ceylon Tea Butter Sauce and Warm Scallop Salad with Lamb's Lettuce.
Source: "Cuisine a la Vapeur: The Art of Cooking with Steam" by Jacques Maniere; translated by Stephanie Lyness