Herbed Vinegars, Oils, & Butters
Making herbed vinegars:
Choose white vinegar, white wine vinegar, red wine vinegar, and apple cider vinegar or rice vinegar, depending on the herbs you’re adding.
There are two ways to make herbed vinegar:
1. Pour room temperature vinegar over the herbs in a glass bottle and close tightly. Set the bottle in a sunny window for two weeks, turning it frequently.
2. Heat the vinegar but don’t boil it; then pour it into a glass bottle to which you have added fresh herb sprigs or leaves. Use about three 2-inch springs for each cup of vinegar. Garlic, shallots, or chilies can be used too by adding one for each cup of vinegar.
3. Let the vinegar cool, then cover it and store in a cool, dark place for up to a year. Use the vinegar in salad dressings and marinades.
Making herbed oils:
1. Gently heat olive oil, peanut oil, or other vegetable oil until it’s warm, about 3-5 minutes.
2. Pour the oil into a glass bottle to which you have added herbs. Let the oil cool, cover, and store in a refrigerator and use them within 10 days.
3. Use the oil to sauté and in marinades and salad dressing.
Making herbed butters:
1. Combine about 1 tablespoon of minced fresh herbs with 1/2 cup softened sweet butter.
2. Wrap the mixture in plastic and store it in the refrigerator for a month or in the freezer for about three months.
3. Use the butter on warm biscuits or toast, steamed vegetables, corn on the cob, or fish. Use it to sauté.