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.