Bouquet de provence vinegar
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fresh thyme leaves, rinsed |
| And spun dry, plus 1 sprig | ||
| For garnish | ||
| ¼ | cup | Fresh marjoram leaves, |
| Rinsed and spun dry | ||
| ¼ | cup | Fresh sage leaves, rinsed |
| And spun dry, plus 1 leaf | ||
| For garnish | ||
| ¼ | cup | Fresh rosemary leaves, |
| Rinsed and spun dry, plus 1 | ||
| Sprig for | ||
| Garnish | ||
| 2 | cups | Red wine vinegar |
Directions
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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