HERB VINEGAR
This is a creative way us use up herbs from an herb garden. The vinegar can be used to marinate meat or in salad dressings. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 1-1/4 cups.
Number Of Ingredients 3
Steps:
- If desired, cut garlic in half and skewer with a toothpick. Place in a glass jar or bottle. Add oregano; set aside. In a small saucepan, bring vinegar to a simmer (do not boil). Carefully pour into containers. Let cool to room temperature. , Remove garlic after 24 hours. Cover and store in a cool, dry place for up to a year.
Nutrition Facts :
OREGANO VINEGAR
Make and share this Oregano Vinegar recipe from Food.com.
Provided by Cathleen Colbert
Categories Easy
Time P7DT15m
Yield 1 quart
Number Of Ingredients 2
Steps:
- Wash and dry oregano.
- In a large saucepan, bring vinegar to a boil over high heat.
- Add four sprigs of oregano to vinegar.
- Remove from heat.
- Let cool, uncovered, until vinegar reaches room temperature.
- Remove oregano and pour vinegar into hot, sterlized bottle.
- Add remaining oregano sprigs and seal bottle tightly.
- Leave in a cool, dark place for at least one week before using.
Nutrition Facts :
GARLIC-OREGANO VINAIGRETTE
Provided by Connie Barbara Schaeffer
Categories Garlic Herb No-Cook Quick & Easy Salad Dressing Bon Appétit California
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in jar. Shake well. (Can be prepared 1 week ahead. Bring dressing to room temperature before serving.)
OREGANO BALSAMIC VINAIGRETTE
Light and flavorful, this vinaigrette in another favorite of ours. We visited the CIA in Greystone a few years back and they used it to dress greens and served them in a parmesan bowl like the one in recipe #100637. What a wonderful combination!
Provided by Acerast
Categories Salad Dressings
Time 10m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- In a small bowl, combine vinegar and seasonings.
- Gradually whisk in olive oil to blend.
- Serve over your favorite salad greens.
- Especially nice garnished with shaved parmesan cheese.
- Refrigerate any unused vinaigrette.
OREGANO LEMON VINAIGRETTE
This vinaigrette, almost a pesto, is also good for drizzling over grilled vegetables.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a blender and mix until smooth. Refrigerate, tightly covered, for up to 1 week.
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OREGANO VINEGAR (DRIED OR FRESH HERBS) - CHAMPAGNE …
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Ratings 1Category CondimentCuisine AmericanTotal Time 15 mins
- If using oregano blossoms: Clean the flowers by dipping them into a bowl of water, and set aside to dry.If using fresh oregano: Rinse the oregano and set aside to dry.Heat the vinegar until it's warm. Do not bring it to a boil. Turn off the heat.For dried oregano: Stir the oregano into the vinegar.For fresh oregano: Add the oregano to a clean glass jar, and muddle with a cocktail muddler or the back of a wooden spoon. Pour the vinegar over the flowers into the jar until the jar is almost full. (The amount of vinegar listed is approximate; you may need slightly more or less.)
- Allow the herbs to steep covered for at least 10 minutes. Strain out and discard (or compost) the oregano. Store at room temperature for up to 3 months or in the fridge for 6-8 months.
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