Ceylon Tea-infused Vinegar Recipe
Yield: 7 CupsRecipe by luhu.jp
Ingredients:
7 cup: 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 Lambs
Lettuce.
Source: "Cuisine a la Vapeur: The Art of Cooking with Steam" by
Jacques Maniere; translated by Stephanie Lyness
Source from luhu.jp
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 Lambs
Lettuce.
Source: "Cuisine a la Vapeur: The Art of Cooking with Steam" by
Jacques Maniere; translated by Stephanie Lyness
Source from luhu.jp
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