Sherry Tarragon Vinegar - cooking recipe

Ingredients

750 ml white wine vinegar
250 ml sherry vinegar
2 tsp black peppercorns
1 tsp mustard seeds
1 tsp allspice
1 bunch tarragon

Preparation

Bring the vinegar to a boil in a saucepan for 2 mins then remove from the heat and allow to cool to about 100\u00b0F.
Gently crush the peppercorns, mustard seeds and allspice then transfer to a sterilized jar along with the tarragon.
Pour the hot vinegar into the jar and seal. Let infuse for about 3 weeks before using. Will last for 2-3 years.