Herbes de provence vinegar

16 Servings

Ingredients

Quantity Ingredient
1 cup White wine vinegar
¼ cup Basil leaves; crushed
¼ cup Thyme leaves; crushed
¼ cup Oregano leaves; crushed
¼ cup Rosemary leaves; crushed
2 teaspoons Black peppercorns; crushed
¼ teaspoon Fennel seeds
2 Bay leaves; broken in half
2 Basil sprigs
2 Thyme sprigs
2 Oregano sprigs
2 Rosemary sprigs
1 Bay leaf
1 cup.

Directions

ADDITIONS

1. Combine first 8 ingredients in a wide mouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally.

2. Strain the vinegar mixture through a cheesecloth-lined sieve into a glass measure or medium bowl, and discard solids. Pour into a decorative bottle, and add basil sprigs and remaining ingredients. Seal the bottle with a cork or other airtight lid, and store in a cool, dark place. Yield: ~(Edited by Pat Hanneman 10/01/98)- Notes: This vinegar contains many of the same herbs commonly found in Herbes de Provence, the dried-herb blend used in southern France for roasting. Add a small amount to stews, soups or vinaigrettes. Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars.

Recipe by: Cooking Light Sep98

Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Oct 01, 1998, converted by MM_Buster v2.0l.

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