Posts by Gail South

Place all ingredients in bowl of food processor and pulse, then puree. Pour into an aging container with a tight lid. Store in cool, dark place for 4 weeks. Strain through layers of cheesecloth, bottle and label. Vinegar 1qt whiteBerries 2 lb fresh or frozen blueBasil 1 bunch, leaves and stems (I use lime)

In small heavy saucepan, simmer wine, vinegar, shallot, garlic, and rosemary until reduced to about 2T. Add cream and simmer until liquid is reduced by about half. Add butter all at once and cook over moderately low heat, swirling pan constantly, just until creamy and butter is incorporated. (Sauce must not get hot enough to…

Cook onions in butter. Add flour and cook without browning. Slowly add boiling milk and simmer 45 minutes. Makes 1 qt. Onion 2 choppedButter 0.25cFlour 0.25cMilk 5c

Heat to dissolve sugar. Serve w hot sauce on the side. Brown Sugar 1lb liteGarlic 30 cloves choppedKetchup 5cMolasses 24ozMustard 2.5cVinegar 3.5c cider

Put vinegar, shallots, black pepper and 1T tarragon leaves into small saucepan and set over med heat. Bring just to a boil and then reduce heat to a simmer until there are only a few tablespoons of liquid left, approximately 5 min. Remove from heat and set aside to cool. Fill small saucepan with an…

In medium saucepan, heat water and sugar over medium heat until the sugar dissolves. Add tarragon and bring to simmer. Remove from heat, cover and steep 20 min, taste for flavor. Remove tarragon and let mix cool completely. Stir in vinegar, then freeze in ice cube trays till solid. When ready to serve, process until…