Herb-Infused Oil and Vinegar
With infused oils it is important to only use well-dried herbs. Fresh garlic, peppers or herbs can hold water, which can cause food safety problems, so for infused oils please choose only dried materials. Vinegars are so acidic that don’t have the same problems, but I still think dried herbs serve best for infusing and look pretty in the bottle.
Tarragon is one of my newest favorites for vinegar. To me, it tastes like a blend of anise and lemon with a hint of chives, all of which complement a light meat like chicken or fish. Of course, this vinegar is ideal for a salad dressing or to add zing to a cold potato or pasta salad, too.
Ingredients
- Thyme-Infused Olive Oil
- Decorative bottle or jar
- 1 bunch dried thyme
- 1 dried chili pepper
- 1 bottle olive oil
- Tarragon-Infused Vinegar
- 1 bottle white wine vinegar
- 4-6 sprigs tarragon
Preparation
- Olive Oil: Place the herbs and pepper in the bottle and fill with olive oil. Let it sit out of the sun for a few days. Once the oil is infused, you can drain it and then add a small sprig of the herb in question for decoration. Alternatively leave it with all the dried herbal material inside to get stronger with time. Use this oil on salads, potatoes, chicken or fish dishes or as a dip for fresh bread.
- Vinegar: Put tarragon into vinegar and allow to infuse for several days.
Joshua Rosenstein
