Whichever steep method you use, the following recipes will provide a
delightful herbal vinegar for a variety of uses. We’ve selected base
vinegars which we have found work well with the herbs in each individual
recipe. But once again, let your palate be your guide. The recipes are all
for two cups of vinegar, and may be increased for larger batches. All of
the herbs must be fresh, not dried.

Bouquet Garni Herbal Vinegar–
Use this vinegar to deglaze a pan after sautéing meats, in a salad
dressing, or in a marinade for any type of meat.
¼ C. Rosemary
¼ C. Thyme
¼ C. Parsley
6-8 fresh Bay Leaves
2 C. White Wine Vinegar

Fines Herbes Herbal Vinegar–
This light vinegar gets its flavor from the four fine herbs of classic
French cooking.  It gives a nice flavor to sautéed or steamed vegetables,
and makes a nice salad dressing.
¼ C. Parsley
¼ C. French Tarragon
¼ C. Chives
¼ C. Chervil
2 C. Champagne Vinegar

Lemon Herbal Vinegar–
Use this tart vinegar to give a zip to vegetables, in a refreshing salad
dressing, or in a chicken marinade.
¼ C. Lemon Thyme
¼ C. Lemon Grass
¼ C. Lemon Balm
¼ C. Lemon Verbena
1 T. Lemon Peel
2 C. White Wine Vinegar

Provençal Vinegar–
The flavors of Herbes de Provence are excellent for marinating pork and
lamb, and a light touch pairs well with seafood.
¼ C. Thyme
¼ C. Basil
¼ C. Summer Savory
¼ C. Sage
2 T. Rosemary
2 T. Lavender Blooms
6 Fresh Bay Leaves

Salad Herbal Vinegar–
Use this tart vinegar alone as a light, fat-free salad dressing, or
combine it with some olive oil,salt and pepper to make a mellower
dressing. It also make a great red meat marinade.
¼ C. Thyme
¼ C. Greek Oregano
¼ C. Marjoram
¼ C. Chive Blossom (or Chives if not in bloom)
½ C. White Wine Vinegar
½ C. Red Wine Vinegar

Use your imagination to create your own herbal vinegars. And don’t be
afraid to add spices to the vinegars. We’ve added peppercorns, cardamom,
whole allspice, cinnamon sticks, cloves, and crushed red pepper. You can
use dill, caraway and celery seeds. And blooms make delightful vinegars
and a beautiful presentation in the bottles. We’ve used sweet violet,
lavender,
nasturtium, society garlic, dill, chive, and Spanish tarragon blooms. Keep
experimenting! Your personal creativity is where the fun begins in making
herbal vinegars.

Additional combinations we’ve used:
For Pork: Sage, Thyme, Bay Leaf, Pepper Corns
For Fish: Dill, Tarragon, Lemon Thyme, Parsley, Lemon Peel
For a beautiful rose colored vinegar: Opal Basil, Chive Blooms
For a spicy vinegar: Cilantro, Savory, Marjoram, Thyme, Crushed Red
Pepper

Classic Tarragon Vinegar: French tarragon in champagne vinegar.