Herbal Vinegar with Lemon Verbena & Mint Recipe
A quick herbal vinegar recipe flavored with lemon verbena and fresh mint. How to make: gently bruise the herbs, warm them with white wine vinegar, steep, then strain—great for salads, marinades, and simple dressings.
Ingredients
For the infusion
Step-by-Step Method
Prep the herbs
Rinse the mint and lemon verbena, then dry very well. Lightly bruise the leaves with your hands to help release their aroma.
Warm the vinegar
Pour the vinegar into a small saucepan. Heat over low-medium until it’s steaming but not boiling (about 5–7 minutes).
Infuse
Add the mint, lemon verbena, and optional lemon zest. Keep on low heat for 2–3 minutes, then turn off the heat.
Steep briefly
Cover the pan and let it sit for 10 minutes so the flavors move into the vinegar.
Strain and bottle
Strain through a fine sieve or cheesecloth into a clean glass bottle. Let cool to room temperature, then cap tightly.
Store and use
Refrigerate for 2–3 weeks. Use in salad dressings, quick marinades, or sauces; letting it rest overnight helps the flavor settle.