ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Herbes de Provence Vinegar

Yield 1 cup
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.


  • 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

How to Make It

  1. Combine first 8 ingredients in a widemouthed 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.