Lemon Thyme Vinegar
© Con Poulos

Lemon Thyme Vinegar

  • TOTAL TIME: 05 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.


  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.