Herbes de Provence Vinegar

recipe
This vinegar contains many of the same herbs commonly found in herbes de Provence, the dried-herb blend used in southern France for cooking. Add a small amount to stews, soups, or vinaigrettes.

Yield:

1 cup

Recipe from


Ingredients

1 cup white wine vinegar
1/4 cup basil leaves, crushed
1/4 cup thyme leaves, crushed
1/4 cup oregano leaves, crushed
1/4 cup rosemary leaves/needles, crushed
2 teaspoons black peppercorns, crushed
1/4 teaspoon fennel seeds
2 bay leaves, broken in half
2 basil sprigs
2 thyme sprigs
2 oregano sprigs
2 rosemary sprigs
1 bay leaf

Preparation

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

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.

Note:

September 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note