A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). A few drops of this vinegar added to fish sauces or salads is excellent, and well repays the little trouble taken in its preparation.
Preserved exactly as written in the original source
Half fill a bottle with fresh or dry chervil leaves
Fill the bottle with good vinegar and heat it gently by placing it in warm water
Bring to boiling point
Remove from the fire
When cool cork
In two weeks it will be ready for use
Modern guidance to help you succeed with this vintage recipe
Heating the vinegar accelerates the extraction of chervil's delicate aromatic compounds—including anethol and estragole—which are more readily released in warm liquid through increased molecular movement. The acetic acid in vinegar acts as a solvent, drawing out both water-soluble and fat-soluble flavor molecules from the herb. The two-week steeping period allows for complete extraction of volatile oils and creates a more mellow, integrated flavor as the compounds equilibrate throughout the vinegar.
This vinegar must be made at least 2 weeks in advance before use. It can be prepared up to 6 months ahead for optimal flavor development, stored in a cool, dark location.
Store the strained or unstrained chervil vinegar in the sealed bottle in a cool, dark pantry for up to 1 year. The flavor will be strongest in the first 6 months. Once opened, use within 6 months for best flavor. No refrigeration is required due to vinegar's natural preservative properties.
AI-generated tips from Chef Cecil's culinary database
This vinegar must be made at least 2 weeks in advance before use. It can be prepared up to 6 months ahead for optimal flavor development, stored in a cool, dark location.
Store the strained or unstrained chervil vinegar in the sealed bottle in a cool, dark pantry for up to 1 year. The flavor will be strongest in the first 6 months. Once opened, use within 6 months for best flavor. No refrigeration is required due to vinegar's natural preservative properties.
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