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Title: Bouquet De Provence Vinegar
Categories: French Condiment
Yield: 1 Servings
| 1/4 | c | Fresh thyme leaves -- rinsed |
| And spun | ||
| 1/4 | c | Fresh marjoram leaves -- |
| Rinsed and spun dry | ||
| 1/4 | c | Fresh sage leaves -- rinsed |
| And spun | ||
| 1/4 | c | Fresh rosemary leaves -- |
| Rinsed and spun | ||
| Garnish | ||
| 2 | c | Red wine vinegar |
| Dry, plus 1 sprig | ||
| For garnish | ||
| Dry, plus 1 leaf | ||
| For garnish | ||
| Dry, plus 1 sprig | ||
| For |
In a very clean 1-quart glass jar combine the thyme leaves, marjoram leaves, sage leaves, rosemary leaves and red wine vinegar. Let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids. Pour it into a very clean 1-pint glass jar. Add the thyme, sage and rosemary sprigs for garnish and seal the jar with the lid.
Yield: 2 cups
Recipe By : Cooking Live Show #CL8954
From: "Angele And Jon Freeman" Date: 19 Sep 97 Mastercook Recipes (Mailing List) Ä
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