Shelly's Recipe

HERBAL VINEGAR

Category: Miscellaneous

1 cup fresh green herb leaves, tightly packed (such as basil, tarragon, lavender flowers and leaves, oregano, mint, sage, chives)
1 cup champagne vinegar 6 percent acidity)
Pinch salt

Put herbs, vinegar, and salt in a blender and blend on high speed about 30 seconds. Strain through a fine strainer into a clean glass bottle.

Press on the solids to extract all the vinegar and flavor. Use immediately when it is a fresh, frothy, delicate green.

note: The color will oxidize right before your eyes, turning darker green with a brownish hue. The flavor, however, is stable. Store the vinegar in a cool, dark place, tightly covered with a nonmetallic lid.