CEYLON TEA-INFUSED VINEGAR

      Title: CEYLON TEA-INFUSED VINEGAR
  Categories: Condiments
       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

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