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.

Lemon Thyme Vinegar
Photo: © Con Poulos
3 cups


  • Three 1-ounce bunches lemon thyme, thick stems discarded

  • 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.

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