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. Slideshow: Cooking with Herbs 

Dan Barber
Dan Barber
August 2013

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Credit: © Con Poulos

Recipe Summary

Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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