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From: eac@drutx.UUCP (CveticEA)
Newsgroups: net.cooks
Subject: Herb Vinegar
Message-ID: <1628@drutx.UUCP>
Date: Mon, 17-Dec-84 11:37:23 EST
Article-I.D.: drutx.1628
Posted: Mon Dec 17 11:37:23 1984
Date-Received: Tue, 18-Dec-84 02:45:33 EST
Organization: AT&T Information Systems Laboratories, Denver
Lines: 29

A little while ago there was an article requesting low calorie salad
dressings.  Herb vinegars used by themselves make a very good salad
dressing substitute.  They also have many other uses.  I use mine when
making saurbraten, ketchup, marinades, or anything else that calls for
regular vinegar and a little extract flavor would be an asset.  I will
try to reproduce the "recipe" I used the last time, but this is highly
dependent on what I happened to grow in my herb garden.

1 gallon cider or wine vinegar
6 sprigs fresh thyme
1 sprig fresh rosemary (or less, this is very strong)
1 C (approximately) fresh basil
1 sprig fresh oregano
6 sprigs fresh  marjoram
6 sliced shallots
1 T whole peppercorns
1 C fresh parsley
celeriac root, sliced (optional)
tarragon (if you like it)

Heat vinegar almost to the boiling point.  Add rest of the ingredients.
Pour everything into a clean glass jar.  No metal contact!!  Let this
mixture sit at room temperature for 3 weeks.  Strain into glass containers
and store in a cool, dark place.  Straining is important since the acidity
is not high enough to insure proper preservation of the shallots and
celeriac root.

Betsy Cvetic
ihnp4!drutx!eac