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Geraldene Holt

Herb Vinegars

Appears in
Recipes from a French Herb Garden
Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

  • About

Most fish cooked in a bouillon or afiumet benefit from a splash (or what the French call un filet – a thread) of an appropriate herb vinegar. These aromatic vinegars also have a role to play in flavoring vinaigrettes, sauces, and many other recipes.

Use 3 or 4 sprigs of a fresh herb to flavor about 2Β½ cups of white wine vinegar. Simply pour the vinegar into a bottle – I like to use one that is attractive enough to be taken to the table for mixing a dressing during the meal. Slide the herbs into the bottle of vinegar, seal the top and leave in a sunny place for 1–3 weeks or until the vinegar has extracted the aromatic oils from the herb. If you wish you can remove the herb although, if it looks pretty, I like to leave it in place.

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