Return to Content

Herb Vinegar Aubergine

Herb Vinegar Aubergine
0 votes, 0.00 avg. rating (0% score)
by

Yield: Makes 1 gallon

Herbs picked at the greatest heat of a sunny day should go into this vinegar. The predominant quantity should be of lemon balm, then basil, and tarragon the least. Use for salad dressings, deglazing in fish sauces, and for finishing chicken, fish, and vegetable dishes when a piquant flavor is desired. --Aubergine, Camden, Maine

Ingredients:

  • 1 gallon white distilled vinegar (in a glass jug)
  • Fresh lemon balm, basil, and tarragon

Instructions:

Pour off 3/4 cup from a 1 gallon jug of white distilled vinegar. Stuff jug with the freshly picked herbs and set it in full sun for 2 sunny days or until color and scent are well developed. Store in cool, dark place for 2 months before using.
Updated Friday, December 14th, 2007

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111