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Basil Vinegar or Wine

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Basil and vinegar are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 1,613 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Basil Vinegar or Wine

Ingredients

Directions

  1. Gather fresh basil leaves free from stalks before they flower.

  2. Fill a wide-mouthed bottle with the leaves.

  3. Cover the leaves with vinegar or wine and steep for 10 days.

  4. Strain the liquid and fill the bottle with fresh basil leaves.

  5. Pour the strained liquid back over the leaves, adding more vinegar or wine to fill the bottle.

  6. Let it steep for another 10 to 14 days, then strain again.

  7. Transfer to small bottles and seal them carefully.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Basil + vinegartop 16% of all pairs
    Smell alikemoderate
    Cooked together1,613 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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