0 (0)

Sauces and Condiments, Vegetarian

Aromatic Vinegar

Aromatic Vinegar
Al Seib / Los Angeles Times

Before Terry, I had an unbreakable rule about cooking with wine vinegar. Prefer lemon. Then a former colleague from the London Independent, a crime correspondent named Terry Kirby, set two tightly sealed jam jars on my desk. One contained a ... Read more

Total time: 15 minutes, plus 3 hours standing | Makes 2 cups


  • 1 quart good wine vinegar
  • 2 cloves garlic, crushed
  • 1 bay leaf
  • 1 tablespoon Mixed herbs
  • A few sage leaves
  • 2 cloves
  • 1/8 teaspoon whole coriander

Step 1Reduce the vinegar by half over high heat (the fumes are choking--close the kitchen door and open a window), about 6 to 8 minutes. Remove it from the heat and add the garlic, bay leaf, Mixed Herbs, sage, cloves and coriander. Leave it covered for several hours or overnight. Place a cloth or several pieces of cheesecloth over a funnel and strain the vinegar into a bottle.

Step 2Makes 2 cups

Mixed herbs

  • 1 heaping tablespoon minced fresh savory
  • 1 heaping tablespoon minced fresh thyme
  • 1 heaping tablespoon minced fresh oregano
  • 1 teaspoon finely crumbled fresh rosemary
  • 1 bay leaf, finely crumbled

Step 1Cultivated marjoram may, by all means, be added and, if one likes, a couple of leaves each of sage and dried mint, crumbled finely.

Step 2Combine the savory, thyme, oregano, rosemary and bay leaf. Store in a small, tightly closed jar.

Step 3Makes about 5 tablespoons.

Note: From "The French Menu Cookbook" by Richard Olney. Leftover mixed herbs would go nicely in an omelet or vinaigrette.


Candied pumpkin (Calabaza en tacha)
Candied pumpkin (Calabaza en tacha)

Plum sour
Plum sour

Butter tarts
Butter tarts

Peach and Blueberry Crisp
Peach and Blueberry Crisp

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Apricot purée
Apple chipotle chutney
Orange-olive tapenade
Turkey gravy