Herbed Vinegar Recipe
Herbed Vinegar Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This herb vinegar would be a great addition to your favorite salad dressing or could be used in place of vinegar in any recipe. The terrific flavors of tarragon and basil really shine through.—Taste of Home Test Kitchen
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. + standing
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. + standing

Ingredients

  • 1/2 cup minced fresh basil
  • 1/4 cup minced fresh tarragon
  • 2 cups white wine vinegar
  • Fresh basil and/or tarragon sprigs, optional

Directions

Place basil and tarragon in a small glass bowl. Heat vinegar just until simmering; pour over herbs. Cool to room temperature. Cover and let stand in a cool dark place for 5 days.
Strain and discard herbs. Pour vinegar into a sterilized jar or decorative bottle. Add basil and/or tarragon sprigs if desired. Store in a cool dark place for up to 6 months. Yield: 2 cups.
Originally published as Herbed Vinegar in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p90

Nutritional Facts

1 tablespoon: 6 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

  • 1/2 cup minced fresh basil
  • 1/4 cup minced fresh tarragon
  • 2 cups white wine vinegar
  • Fresh basil and/or tarragon sprigs, optional
  1. Place basil and tarragon in a small glass bowl. Heat vinegar just until simmering; pour over herbs. Cool to room temperature. Cover and let stand in a cool dark place for 5 days.
  2. Strain and discard herbs. Pour vinegar into a sterilized jar or decorative bottle. Add basil and/or tarragon sprigs if desired. Store in a cool dark place for up to 6 months. Yield: 2 cups.
Originally published as Herbed Vinegar in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p90

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