Recipes Lemon Thyme Vinegar Be the first to rate & review! 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. By Dan Barber Dan Barber Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York and the author of The Third Plate. Barber won the James Beard Awards for Best Chef: New York City in 2006 and Outstanding Chef in 2009. He was a 2002 F&W Best New Chef. Food & Wine's Editorial Guidelines Updated on August 26, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Yield: 3 cups Ingredients Three 1-ounce bunches lemon thyme, thick stems discarded 1 1/2 bottles (26 oz.) Champagne vinegar 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. Rate it Print