Title: Ceylon Tea-Infused Vinegar
Categories: Condiment
Yield: 7 Cups

7	c	White wine vinegar
8		Ceylon tea bags

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 From: Linda Place Date: 22 Feb 97 Meal-Master Format Recipes (Mailing List) Ä

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