Herbes De Provence Vinegar Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 cup: White wine vinegar,
1/4 cup: Basil leaves, crushed
1/4 cup: Thyme leaves, crushed
1/4 cup: Oregano leaves, crushed
1/4 cup: Rosemary leaves, crushed
2 tsp: Black peppercorns, crushed
1/4 tsp: Fennel seeds,
2: Bay leaves, broken in half
ADDITIONS
2: Basil sprigs,
2: Thyme sprigs,
2: Oregano sprigs,
2: Rosemary sprigs,
1: Bay leaf,
Directions:
1. Combine first 8 ingredients in a wide mouthed jar; cover and let stand 2
weeks in a cool, dark place, gently shaking jar occasionally.
2. 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 on Oct 01,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
weeks in a cool, dark place, gently shaking jar occasionally.
2. 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
1998, converted by MM_Buster v2.0l.
Source from luhu.jp