Herbal Vinegar
- Ready In:
- 5mins
- Ingredients:
- 3
- Yields:
-
1 Cup
ingredients
- 1 cup fresh green herbs, leaves tightly packed (such as basil, tarragon, lavender flowers and leaves, oregano, mint, sage, chives)
- 1 cup champagne vinegar (6% acidity)
- 1 pinch salt
directions
- Put herbs, vinegar, and salt in a blender and blend on high speed about 30 seconds.
- Strain through a fine strainer.
- If you want a very clear vinegar, you can filter it through rinsed and squeezed-dry coffee filters.
- However, you will be filtering out flavor.
- Press on the solids to extract all the vinegar and flavor.
- Herb flowers may be added directly to the vinegar after it is strained if desired.
- Vinegar is best used immediately when it is fresh, and delicate in color.
- The color will oxidized very fast to a brownish color.
- The flavor is stable, however.
- Store in a cool, dark place, tightly covered with a nonmetallic lid.
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RECIPE SUBMITTED BY
Miss Annie
United States