© Con Poulos
Lemon Thyme Vinegar
- 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.