Flavored Vinegars and Oils

Flavored vinegars and oils can be made very easily: they are excellent especially for salad dressings, marinades and fish soups. To roast in herb oil transfers fine seasoning to meat and vegetables.

At will, you can combine all fresh kitchen herbs and, of course, garlic. The most popular for vinegar are thyme, dill, tarragon, mint, rosemary, basil and lemon balm. Oils are popular with thyme, fennel, basil and rosemary.

General preparation (e.g. herb oil, garlic oil, herb vinegar).

Drain 1/3 of the vinegar or oil and set aside. The culinary herbs in detail rinse and dry and/or the garlic cloves from the skin free and into the respective bottle form. Pour the drained liquid again and close the bottles tightly.

Place in a sunny place for 2 to 3 weeks.

Then remove the herbs – but not the garlic cloves! – and replace them with the same mass of fresh herbs. Oil or vinegar are now ready for use.

The vinegar keeps up to 2 years, the oil should be consumed rather quickly, because it becomes rancid depending on the variety used.

Special case: garlic vinegar

In the production of garlic vinegar, the garlic cloves – in contrast to garlic oil – are repeatedly removed after preparation.

Peel and crush the garlic cloves and sprinkle with salt. The vinegar au

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