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Flavoured Vinegar


1 small sprig thyme
1 small sprig rosemary
1 small bay leaf
1 large clove garlic, blanched
1 strip fresh orange peel (1 inch x 4 inches)
1 pint white wine vinegar

Wash and dry the thyme and rosemary, place in a 1-pint bottle or jar, add the bay leaf and orange peel. Fill with the wine vinegar and seal. Store for two months, shaking two or three times per week. Use as a marinade, in salad dressings and sprinkled over steamed or grilled vegetables.




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.