Making Herb-Flavored Vinegar

Name: Making Herb-Flavored Vinegar
Cuisine: Europe
Ingredients: Put about 1 cup/60 g fresh, lightly bruised herbs or ¼ cup/60 g crushed garlic or shallot into a sterilized, heatproof bottle. Bring 2 cups/500 ml of vinegar just to a boil. (Heating the vinegar helps to release the flavor of the herbs.) Pour the vinegar into the bottle and seal it. Let the herbs steep for at least 2 weeks, shaking the bottle occasionally.; Filter the vinegar through cheesecloth or paper coffee filters into a new, sterilized bottle. For an attractive presentation, add a fresh herb sprig to the bottle before pouring in the strained vinegar. Cork the bottle and store it in a cool, dark place.

Preparation info

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

White or red wine vinegars, and cider vinegar, are good for steeping herbs. Lightly bruise the herbs first.

Method

Put about 1 cup/60 g fresh, lightly bruised herbs or ¼