Bouquet de provence vinegar

Yield: 4 servings

Measure Ingredient
¼ cup Fresh thyme leaves, rinsed
\N \N And spun dry, plus 1 sprig
\N \N For garnish
¼ cup Fresh marjoram leaves,
\N \N Rinsed and spun dry
¼ cup Fresh sage leaves, rinsed
\N \N And spun dry, plus 1 leaf
\N \N For garnish
¼ cup Fresh rosemary leaves,
\N \N Rinsed and spun dry, plus 1
\N \N Sprig for
\N \N Garnish
2 cups Red wine vinegar

In a very clean 1-quart glass jar combine the thyme leaves, marjoram leaves, sage leaves, rosemary leaves and red wine vinegar. Let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired.

Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids. Pour it into a very clean 1-pint glass jar.

Add the thyme, sage and rosemary sprigs for garnish and seal the jar with the lid.

Yield: 2 cups

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