Mixing rosemary with vinegar creates a flavorful and aromatic condiment. Here’s a simple recipe:
Rosemary Infused Vinegar Recipe:
– 1 cup vinegar (white wine, apple cider, or white distilled)
– 1/4 cup fresh rosemary sprigs
– Optional: garlic cloves, lemon slices, or other herbs
Instructions:
1. Combine rosemary and vinegar: Place rosemary sprigs in a clean glass jar. Pour vinegar over the herbs.
2. Steep: Store the jar in a cool, dark place for 2-4 weeks, shaking occasionally.
3. Strain: Strain the vinegar through a cheesecloth or fine-mesh sieve into another clean glass bottle. Discard the rosemary.
Uses:
– Salad dressings
– Marinades for meats or vegetables
– Sauces and braising liquids
– As a finishing touch for roasted vegetables or meats
Tips:
– Adjust the amount of rosemary to your taste.
– Add garlic or lemon for extra flavor.
– Use this infused vinegar within 6 months.