Provencale Vinegar
Published March 13, 1990
- Total Time
- 10 minutes
- Prep Time
- 10 minutes
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Ingredients
1 quart champagne vinegar or white-wine vinegar
2 shallots, peeled
2 bay leaves
1 chili pepper
1 teaspoon black peppercorns
3 branches fresh rosemary
5 branches fresh thyme
Nutritional analysis per serving
3 grams carbs; 25 calories; 1 gram fiber; 3 milligrams sodium; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all the ingredients in a glass bottle, making sure that the herbs are covered. Cover the bottle, place in a cool dark place for at least one week. The vinegar will last up to 3 months if covered well and refrigerated.
- Step 2
The infused vinegar can be used in marinades by combining with olive oil. It can be used alone, splashed on after cooking, to enliven vegetables or salads, grilled vegetables, fish or chicken. The vinegar can be used to make an interesting viniagrette or as a condiment in place of salt and pepper.
Private Notes