Name: Lemongrass Vinegar
Yield: Makes 2 cups
Ingredients: 3 stalks of lemongrass (available at Asian markets and some specialty produce markets); 2 cups rice vinegar (available at Asian markets and some supermarkets)

Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables--and they make wonderful gifts. Once the steeping is completed, these vinegars keep for several months. (Garnishes and other solids left in the jar, however, may discolor or breakdown.)

Recipe information

Yield
Makes 2 cups

Ingredients

3 stalks of lemongrass (available at Asian markets and some specialty produce markets)

2 cups rice vinegar (available at Asian markets and some supermarkets)

Preparation

Slice thin the bottom 8 inches of the lemongrass stalks, put the sliced lemongrass in a very clean 1-quart glass jar, and bruise it with a wooden spoon. Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the lemongrass slices, pour it into 2 very clean 1/2-pint glass jars, and seal the jars with the lids.

TagsLemongrass Herbs & Spices Make Ahead No-Cook Gourmet

Recipe notes

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