How to make your
own
Herb Vinegar
When bought in shops, herb vinegar can be very expensive. However, it can
be easily and cheaply made at home.
Herb vinegar is used in salad
dressings, marinades, gravies and sauces. Apart from the culinary uses,
herb vinegar has many cosmetic
uses. It also makes excellent homemade gifts.
Making herb vinegar is very easy. Use a good quality cider or wine
vinegar as a base. Pick the herbs needed for the vinegar, wash them and
dry with paper towels. Bruise the herbs and loosely fill a clean bottle
or jar. Fill the bottle with warm, but not hot, vinegar and cap with an
acid-proof lid.
Set the bottle with the vinegar and herbs in
cool, dark place. Shake it
daily for two weeks. Taste for flavour; if a stronger taste is required,
strain the vinegar and repeat the process with fresh herbs.
When the vinegar is ready, strain through double muslin and rebottle.
Add a fresh sprig or two of herbs to the bottle for identification and
visual appeal.
Herbal vinegar can be made with one herb or a combination of herbs.
Almost all herbs can be used to make herbal vinegar. The most popular
varieties are sweet basil, bay, chervil, dill, fennel, lemon balm,
marjoram, mint, rosemary, savory, tarragon and thyme. Garlic and spices
like pepper, anise and chili peppers are also frequently used.
Some proven bouquet garni's for
vinegars
1
part tarragon, 2 parts lemon balm.
1 part sweet basil, 2 parts salad burnet.
1 part each of tarragon, basil, chives, 2 parts each of lemon thyme
and salad burnet and 1 clove garlic.
2 parts basil ‘Dark Opal’, 2 parts lemon verbena, 2 parts
marjoram and a few chillies (makes an attractive pink vinegar). Back to Using Herbs for
Mouth-watering Dishes |
