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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bouquet De Provence Vinegar

Date Added: December 08, 2009

Ingredients:

1/4 Cup Fresh Thyme Leaves rinsed and spun dry, plus 1 sprig for garnish
1/4 Cup Fresh Marjoram rinsed and spun dry
1/4 Cup Leaves Sage rinsed and spun dry, plus 1 leaf for garnish
1/4 Cup Fresh Rosemary rinsed and spun dry, plus 1 sprig for garnish
2 Cups Red Wine Vinegar (13fl oz)
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Directions:

1. In a very clean 1-quart glass jar combine the thyme leaves, marjoram leaves, sage leaves, rosemary leaves and red wine vinegar.

2. Let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired.

3. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids.

4. Pour it into a very clean 1-pint glass jar. Add the thyme, sage and rosemary sprigs for garnish and seal the jar with the lid.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Vinegar, Rosemary allergies.
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