Lemon Thyme Vinegar
- TOTAL TIME: 5 MIN Plus 2 weeks infusing
- SERVINGS: 3 cups
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.
- Three 1-ounce bunches lemon thyme, thick stems discarded
- 1 1/2 bottles (26 oz.) Champagne vinegar
- 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.
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