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Lemon Thyme Vinegar

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.

  • Servings: 3 cups
  • Time(Other): Plus 2 weeks infusing

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Ingredients

  • Three 1-ounce bunches lemon thyme, thick stems discarded
  • 1 1/2 bottles (26 oz.) Champagne vinegar

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How to make this recipe

  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.
Contributed By Photo © Con Poulos Published August 2013

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