James Peterson

Provençal Herb Vinegar

Preparation info
  • Yield:

    1 quart

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Vinegars can be made from a single herb or from a combination, as in this recipe. This method is also excellent for preserving herbs.

Ingredients

fresh thyme 1 bunch

Method

  1. Force the thyme, savory, marjoram, bay leaf (all of which should be left on the stems), garlic, and shallot through the mouth of a magnum wine bottle or other bottle of suitable size.
  2. Fill the bottle with the vinegar and cork it. Let the vinegar steep for at least 1 week before use.