Bouquet De Provence Vinegar Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Fresh thyme leaves, rinsed
And spun dry, plus 1 sprig
For garnish,
1/4 cup: Fresh marjoram leaves,
Rinsed and spun dry,
1/4 cup: Fresh sage leaves, rinsed
And spun dry, plus 1 leaf
For garnish,
1/4 cup: Fresh rosemary leaves,
Rinsed and spun dry, plus 1
Sprig for,
Garnish,
2 cup: Red wine vinegar,
Directions:
In a very clean 1-quart glass jar combine the thyme leaves, marjoram
leaves, sage leaves, rosemary leaves and red wine vinegar. Let the
mixture steep, covered with the lid, in a cool dark place for at
least 4 days and up to 2 weeks, depending on the strength desired.
Strain the vinegar through a fine sieve into a glass pitcher,
discarding the solids. Pour it into a very clean 1-pint glass jar.
Add the thyme, sage and rosemary sprigs for garnish and seal the jar
with the lid.
Yield: 2 cups
COOKING LIVE SHOW #CL8954
Source from luhu.jp
leaves, sage leaves, rosemary leaves and red wine vinegar. Let the
mixture steep, covered with the lid, in a cool dark place for at
least 4 days and up to 2 weeks, depending on the strength desired.
Strain the vinegar through a fine sieve into a glass pitcher,
discarding the solids. Pour it into a very clean 1-pint glass jar.
Add the thyme, sage and rosemary sprigs for garnish and seal the jar
with the lid.
Yield: 2 cups
COOKING LIVE SHOW #CL8954
Source from luhu.jp
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