Instructions: Pour vinegar into non-aluminum 2-quart saucepan. Heat until very hot, stirring occasionally. Do NOT boil. (If vinegar boils, it will become cloudy.)

Pour into glass bowl; add basil. Cover with plastic wrap. Let stand in cool place about 1 week until desired amount of flavour develops.

Strain before using. Store up to 6 months in jar or bottle with tight- fitting lid.

Variations: Substitute 1 tablespoon of either fresh oregano, thyme, chervil or tarragon for the basil. Or, substitute cider vinegar for the wine vinegar.

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