Tuscan vinegar+
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Sprigs rosemary | |
| 4 | Sprigs fresh thyme | |
| 4 | Sprigs fresh oregano | |
| 4 | Sprigs fresh basil | |
| 1 | tablespoon | Black peppercorns |
| 1¾ | cup | Red wine vinegar + |
| 2 | tablespoons | Red wine vinegar |
Directions
1. Insert the herb sprigs, cut ends first, into a 16 oz. bottle or jar. Add the peppercorns.
2. In a nonreactive small saucepan over low heat, warm the vinegar until hot but not boiling. Pour immediately through a funnel into the bottle leaving just enough room for a cork stopper or lid. close and store in a cool, dark place for 10 days before using.
Tried, tested and wonderful!
from the "New York Cookbook by Molly O'Neill" MM format courtesy Mary Riemerman Submitted By MARY RIEMERMAN On 11-04-95
Related recipes
- Balsamic vinegar sauce
- Basil vinegar
- Gourmet vinegar
- Lemon tarragon vinegar
- Orange vinegar
- Provencal vinegar
- Tarragon vinegar
- Tuscan baked tomatoes
- Tuscan beans and tomatoes
- Tuscan bread
- Tuscan caper sauce
- Tuscan chicken
- Tuscan flatbread
- Tuscan olive bread
- Tuscan sausage
- Tuscan summer salad (tabasco)
- Tuscan table
- Tuscan tomato and bread salad with roasted tomato vinaigrett
- Tuscan vinegar
- Vaunted vinegar sauce