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. Slideshow: Cooking with Herbs 

By Dan Barber
August 2013

Gallery

Credit: © Con Poulos

Recipe Summary

Yield:
3 cups
Advertisement

Ingredients

Directions

  • 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.

    Advertisement
Advertisement
© Copyright 2022 Food & Wine. All rights reserved. Printed from https://www.foodandwine.com 07/04/2022