Provençal Herb Vinegar

Preparation info

  • Difficulty


  • Yield:

    1 quart

Appears in


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.


fresh thyme 1 bunch 1 bunch
fresh savory 1 bunch 1 bunch
fresh marjoram 1 bunch 1 bunch
bay leaf 1 1
garlic clove, peeled 1 1
shallot, peeled and halved 1 1
good-quality wine vinegar 1 qt 1 L


  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.