Herb Vinegars
Source of Recipe
unknown
To make an herb vinegar, put rinsed and dried herbs and any spices into a sterilized 750-ml wine bottle and add about 3 cups vinegar, filling to within 1/4 inch of the top. Stop with a new cork and set aside for 2 to 3 weeks to steep. The vinegar has a shelf life of at least 1 year.
With red wine vinegar, use: 4 sprigs fresh curly-leaf parsley and 2 Tbsp black peppercorns or 2 sprigs fresh flat-leaf parsley and 2 sprigs fresh basil
With white wine vinegar, use: 4 sprigs fresh tarragon or 4 sprigs fresh rosemary
With rice wine vinegar, use: 4 sprigs fresh cilantro and 2 Tbsp dried star anise
|
|
member logon
