Herbes De Provence Vinegar


1/4 cup basil leaves crushed
1/4 cup thyme leaves crushed
1/4 cup oregano leaves crushed
1/4 cup rosemary leaves crushed
2 teaspoons black peppercorns crushed
1/4 teaspoon fennel seeds
2 bay leaves broken in half
2 basil sprigs
2 thyme sprigs
2 oregano sprigs
2 rosemary sprigs


1. Combine first 8 ingredients in a wide mouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally.
2. Strain the vinegar mixture through a cheesecloth-lined sieve into a glass measure or medium bowl, and discard solids. Pour into a decorative bottle, and add basil sprigs and remaining ingredients. Seal the bottle with a cork or other airtight lid, and store in a cool, dark place.
Yield:1 cup.
Notes: This vinegar contains many of the same herbs commonly found in Herbes de Provence, the dried-herb blend used in southern France for roasting. Add a small amount to stews, soups or vinaigrettes.
Safety Notes:1. use fresh herbs unless otherwise stated
2. as a precaution: blanch fresh herb leaves for 30 sec (not more than 60 sec) in boiling water; transfer to a bowl of ice water. this will set the color and stop the cooking. - I DO THIS WITH WHOLE GARLIC CLOVES TOO, then slice or chop or leave whole for the recipe.
3. when aging oils or vinegars that use raw plants (like herb leaves or garlic cloves) it's important to keep these things submerged - they can and will grow molds if exposed to the air.
4. if possible, sterilize the jars and cruets and bottles that you use to age the vinegars (or oils) as well as the glass you give them in...




16.0 servings


Friday, December 4, 2009 - 2:48am



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