On Sat. I shared how I made herb-infused oils and said I’d be back today to share how I make my herbal vinegar’s. I’m also posting some recipes on ways to use your oil and vinegar. I have no idea why I haven’t made these more often since they are so easy. Aside from easy, I know exactly what ingredients are in them. So…. here is how we do it.
Basil, Garlic, and dried red peppersOpal Basil with white wine vinegar turns it pinkPineapple Sage blossoms with white wine vinegar turns it reddishPineapple Sage, ginger, cranberries, and garlicPineapple Sage, spearmint, and lemon thymeLemon thyme and sage
Never use ground herbs or spices as this will make the vinegar cloudy.
Never store in a sunny window as this will also make the vinegar cloudy eventually.
Fresh Herb Dressing
Mix 1/2 cup herb infused oil, 4 tbsp. herbal vinegar, 1/4 tsp. salt, dash cayenne,1/8 tsp. pepper and 1 tbsp. each of the following fresh minced herbs: parsley, basil, chervil, oregano.
This dressing is especially good over fresh asparagus!
1/2 cup flavored vinegar
1-2 tablespoons Dijon mustard
3 garlic cloves, minced
generous pinch of sea salt and black pepper
1 1/2 cups herb-infused olive oil
1. Combine all ingredients except olive oil in a jar. Stir well with a fork.
2. Add olive oil, cover tightly, and shake well until combined.
Serve over your basic green salad with added chopped vegetables.
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