Herbal Vinegar Recipe with Lemon Verbena and Mint
Herbal vinegar recipe flavored with lemon verbena and fresh mint. How to make: lightly crush the herbs, warm briefly with white wine vinegar, let rest and strain; Use in salad dressings and marinades.
Ingredients
For flavoring
Step-by-Step Method
Prepare the herbs
Wash the mint and lemon verbena and dry thoroughly. Gently rub the leaves with your hand to give better aroma.
Heat the vinegar
Place the vinegar in a small saucepan. Heat over low-medium heat; do not boil, let it heat just enough to release steam (about 5–7 minutes).
Flavor
Add mint, lemon verbena and lemon zest, if using, to the heated vinegar. Keep it on low heat for another 2-3 minutes and remove it from the stove.
Infuse
Cover the pot and let it sit for 10 minutes. Thus, the herbs leave their taste to the vinegar.
Strain and bottle
Pour the vinegar through a fine strainer or cheesecloth into a clean glass bottle. Close the lid when it reaches room temperature.
Use and storage
Store in the refrigerator for 2–3 weeks. Use sparingly in salads, vegetable marinades and sauces; It would be good to let it rest for 1 day for the taste to settle.