My F&W
quick save (...)
Lemon Thyme Vinegar
© Con Poulos

Lemon Thyme Vinegar

  • TOTAL TIME: 5 MIN Plus 2 weeks infusing
  • SERVINGS: 3 cups
  • BASIC-EASY
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

This terrific herbal vinegar from chef Dan Barber, of Blue Hill at Stone Barns, couldn't be simpler: It basically makes itself as it stands for two weeks.

  1. Three 1-ounce bunches lemon thyme, thick stems discarded
  2. 1 1/2 bottles (26 oz.) Champagne vinegar
  1. In a 1-quart jar, combine the lemon thyme and vinegar. Cover tightly and let stand at room temperature for at least 2 weeks and up to 3 weeks. Discard the thyme sprigs.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.