Recipe - Herbes De Provence Vinegar

1 cup White wine vinegar
One fourth cup Basil leaves; crushed
One fourth cup Thyme leaves; crushed
One fourth cup Oregano leaves; crushed
One fourth cup Rosemary leaves; crushed
2 teaspoon Black peppercorns; crushed
One fourth teaspoon Fennel seeds
2 Bay leaves; broken in half

ADDITIONS
2 Basil sprigs
2 Thyme sprigs
2 Oregano sprigs
2 Rosemary sprigs
1 Bay leaf

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 cheeseclothlined 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.

~(Edited by Pat Hanneman 10/01/98)

Notes: This vinegar contains many of the same herbs commonly found in
Herbes de Provence, the driedherb blend used in southern France for
roasting. Add a small amount to stews, soups or vinaigrettes. Recipe from
"Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran,
authors of The Best 50 Flavored Oils and Vinegars.

Recipe by: Cooking Light Sep98

Posted to EATLF Digest by Pat Hanneman kitpath@earthlink.net on Oct 01,
1998, converted by MM_Buster v2.0l.