Recipe: Herbes De Provence Vinegar

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Categories: Condiments, Vinegars, Gifts, Cooking lig

Yield: 16 Servings

1 c White wine vinegar
1/4 c Basil leaves; crushed
1/4 c Thyme leaves; crushed
1/4 c Oregano leaves; crushed
1/4 c Rosemary leaves; crushed
2 ts Black peppercorns; crushed
1/4 ts Fennel seeds
2 Bay leaves; broken in half

-------------------ADDITIONS------------------------

      2    Basil sprigs
      2    Thyme sprigs
      2    Oregano sprigs
      2    Rosemary sprigs
      1    Bay leaf

Combine first 8 ingredients in a wide mouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally.
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. Yield: 1 cup.

~(Edited by Pat Hanneman 10/01/98)-

Notes: This vinegar contains many of the same herbs commonly found in Herbes de Provence, the dried-herb blend used in southern France for roasting. Add a small amount to stews, soups or vinaigrettes. Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars.

Recipe by: Cooking Light Sep98

Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 01, 1998, converted by MM_Buster v2.0l.

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