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Easy Herb Vinegars


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
2 tablespoon black peppercorns

or

2 sprigs fresh flat-leaf parsley
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
2 tablespoon dried star anise




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.