Provencale Vinegar
- Total Time
- 10 minutes
- Prep Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 quart
- 1quart champagne vinegar or white-wine vinegar
- 2shallots, peeled
- 2bay leaves
- 1chili pepper
- 1teaspoon black peppercorns
- 3branches fresh rosemary
- 5branches fresh thyme
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
25 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 0 grams protein; 3 milligrams sodium
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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- 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.
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