Recipes - Vinegar (Herbal Vinegar)
Herb infused vinegar was a technique I perfected long before I started Backyard Patch Herbs. I love the interesting mix of tart with savory herb flavors that you get and the harshness of vinegar can be greatly reduced with the addition of herbs. Herb Vinegar is so much fun to cook with and use in the kitchen. Depending on the herbs used, herb infused vinegars can also be used to clean.
Each Herb Vinegar we sell comes with a tip sheet to get you started. Once you start experimenting with herb flavored vinegar, you will never go back to plain in your kitchen, I guarantee it!
Uses for Herbal Vinegar:
1. Make Salad dressing: blend 3/4 cup olive oil with 1/4 cup herb vinegar, 1 Tbls water and an optional Tablespoon of dried herbs.
- Make a creamy salad dressing by adding herb vinegar to mayonnaise until you get the right consistency.
- Craft a marinade for meat, chicken and vegetables by combining 1/3 cup oil with 1/4 cup herb vinegar, 1/2 tsp salt and pepper and any herbs of your choice.
- Drizzle over fish or roasted vegetables to brighten the flavor.
- Add a splash to soups or stews to deepen the flavor.
- To remove pesticides and bacteria from fruits and vegetables, wash them in a mixture of 2 to 3 Tablespoons of sage, thyme or rosemary infused vinegar per quart of water.
- Clean your coffee maker. Fill the reservoir with full strength, undiluted vinegar. Run the vinegar through a normal cycle then follow with two cycles of plain water to rinse.
- Keep your dishwasher clean and fresh add 1/2 cup herb vinegar to the rinse cycle.
- Remove mold from refrigerator or freezer door seals with an old toothbrush dipped in herbal vinegar.
- Use 1/4 cup of herbal vinegar in 1 quart of warm water and pour over hair to remove soap residue and leave hair soft and shiny.
- Make a facial toner with one part herbal vinegar to three parts distilled water. Apply mixture to a cotton ball and wipe over freshly washed skin to remove excess dirt and tighten pores.
- 1/3 c. lemon vinegar (any combo of Lemon herbs)
- ¼ c. Dijon mustard
- 2 T. vegetable oil
- 2-3 tsp. dried basil
- 1 clove garlic, crushed
Whisk items together in small bowl. Use as a marinade for Chicken, pork, seafood.
Herb salad dressing
- 1/2 mayonnaise
- 1/2 c. sour cream
- 2 T. herb vinegar
- 1/2 t. dried oregano
- 1/2 t. sugar
- dash salt & pepper
Blend ingredients in covered container and allow 4 hours in refrigerator to meld. Can be used as a dip or thinned with 3 T. of milk for salad dressing.
Classic Herb Marinade
- 1/2 cup herb vinegar
- 1/2 cup olive oil
- 3 tablespoons chopped fresh parsley or fresh cilantro
- 1 tablespoon sugar (optional)
- 2 tablespoons finely chopped fresh dill
- 1/2 teaspoon saIt
- pinch of freshly ground black pepper
Place all ingredients in screw-top jar and shake well to combine. Use to marinate raw or briefly blanched vegetables such as yellow squash or zucchini and carrot. Serve as a side salad. Make marinade on day of using.
Herb Shallot Marinade
Great on pasta and vegetable salads. Tenderizes less expensive cuts of meat. Chicken breasts are delicious marinated 3 to 4 hours or overnight, then broiled or barbecued.
- 3/4 cup oil (olive)
- 3/4 cup of any Herbal Vinegar
- 3 Tbls. shallots, finely chopped
- 1 Tbls. fresh parsley, chopped
- 1 tsp. garlic salt
- 1/2 tsp. ground black pepper
Mix all ingredients in small shallow bowl, beating until well blended.