Title: Italian Country Vinegar
Categories: Herb Sauce
Yield: 12 Servings

2		Sprigs Rosemary
4		Sprigs Oregano
1		Sprig Sage
3	sm	Stems Basil
2		Sprigs Parsley
1	lg	Garlic Clove
1	tb	Black Peppercorns
1	qt	Red Wine Vinegar

Place the herbs in a large jar or bottle. In a saucepan, heat the vinegar to the boiling point, remove from the heat, and pour over the herbs. Let steep until cool. Strain the vinegar mixture (the hot vinegar wilts the herbs) and bottle with one or two fresh sprigs for decoration. If possible, use some blooms to add decoration.

NOTE:

Use this vinegar for mixed green salads with shavings of fresh parmesan cheese, on tomatoes, and in marinades for veal, pork, and beef. From: Kaz Langridge Date: 02-10-96

From: Jr Byers Date: 16 Mar 98

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