1-1/2 cup White wine vinegar
1/2 cup Fresh basil leaves
Yield: 1 bottle
Pour vinegar into non-aluminum 2-quart saucepan. Heat until very hot, stirring occasionally. Do NOT boil. (If vinegar boils, it will become cloudy.) Pour into glass bowl; add basil. Cover with plastic wrap. Let stand in cool place about 1 week until desired amount of flavour develops. Strain before using. Store up to 6 months in jar or bottle with tight fitting lid.
Variations:
Substitute 1 tablespoon of either fresh oregano, thyme, chervil or tarragon for the basil. Or, substitute cider vinegar for the wine vinegar.