On Thu, 27 Feb 2014 09:11:10 -0800, sf > wrote:

>On Thu, 27 Feb 2014 11:28:13 -0500, James Silverton
> wrote:
>
>> I think I have mentioned that I like broiled trout flavored with
>> tarragon. I just sprinkle tarragon vinegar on the flesh before broiling
>> if I don't have fresh tarragon (usually, the case :-)
>
>I wanted the tarragon vinegar for a similar reason. I watched Ina
>Garten make her béarnaise sauce with it a couple of weeks ago and it
>was a light-bulb moment for me. I never made béarnaise because I
>don't use tarragon and never have it on hand, but if I had tarragon
>flavored vinegar - problem solved!

The main herb I infuse is purple basil. For that I use white wine
vinegar. I need to remember to infuse a few other herbs this summer.
Maybe rosemary or tarragon.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)