Herbal Vinegars
Herbal vinegars are fun and easy to make. Here’s
how I do it:
Wash and dry a glass container – it can be a canning jar, a decorative
bottle, etc. If the lid is metal, you will have to put a piece of plastic
wrap under the lid to keep the vinegar, with its acidity, from destroying
the lid.
• Fill the jar 1/3 to 1/2 way up with herbs. What herbs to use? What do you like and what’s growing? Use your imagination. Single herb vinegars are lovely and one dimensional. When you combine two – four herbs in a vinegar medley, you have a multi-dimensional vinegar with haunting flavor.
• Bruise the herbs with a spoon as you put them in the jar. Add aromatics such as a piece of shallot, a clove of garlic, a hot pepper, etc.
• Pour wine or champagne vinegar over the herbs to cover. **
• Let steep for a couple of weeks on the counter. The brighter and warmer the area, the quicker the herbs will infuse. You’ll know when they’ve infused by the aroma and the fact that the leaves will turn light gray/green and look wilted. When herbs have infused, strain them out and add a new sprig of herb to your vinegar. Try infusing them in the herb garden – they will infuse in a day or so.
• Even faster: Bring mixture just to a simmer and let cool before straining into jar. Put a fresh herb sprig into jar or bottle.
**I make my own wine vinegar by pouring 1/4 cup white wine into a quart of clear vinegar.
Herbal Vinaigrette:
1/4 cup herb vinegar
1/2 teaspoon Dijon mustard
1 small clove garlic, minced
Few shakes of Maggi seasoning (opt)
2/3 cup Olive oil
