Sunday, October 14, 2012

Make Your Own Flavored Vinegar

A few weeks ago, my mother-in-law Ginny and I went to a Dierbergs cooking class with the St. Louis Herb Society. Nothing in the world can beat having a bunch of food experts cook for you while you sip on a champagne spritzer.

They made a lot of delicious food, including crab cakes, focaccia, herbed chicken en papillote —but one thing that stuck in my mind was their custom-flavored vinegars. Tarragon, blueberry, chive … any and all fruits and herbs you can think of are possible.

It's a bit of an investment up front — it takes 6-8 weeks for the vinegar to steep. But the preparation takes only minutes, and when it's ready, it's fantastic. Think of it as a good holiday present to give away.

I made a mix of basil, tarragon, thyme and lemon.

1 bottle white wine vinegar
1 glass jar (no exposure to metal, though)
Flavorings: herbs, citrus zest, fruit (blueberries,
raspberries, strawberries, any kind of berry).


1. Roughly chop the flavorings and put into the jar. Pour the vinegar over it.

2. Let it steep in a cool, dark, dry place for 6-8 weeks. I kept mine in a shoe box in our guest bedroom.

3. Strain the vinegar and store back into the seal-proof container.

Great to make salad dressings, bread dipping sauces (mix with olive oil and Parmesan cheese), marinades, and anywhere else you would use vinegar.


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