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Rosemary Vinegar

Source: Outdoor Entertaining
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Makes 2 cups (Serving size 1 tablespoon)
Use in marinades-especially for lamb-or for deglazing pans for sauces, or salad dressing.
3 rosemary sprigs
2 cups champagne vinegar
2 tablespoons honey
Rosemary Vinegar Recipe at
Crush the rosemary sprigs slightly and gently tuck into sterilized bottles. (Slightly crushing the rosemary sprigs helps to release the volatile oils, thus enhancing the flavor.) Heat the vinegar and honey over low heat and stir to dissolve. Cool and pour into the bottles. Stand the bottles in a sunny spot for a few weeks before using. Will keep indefinitely.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 cups (Serving size 1 tablespoon)
Calories: 10
Sodium: 1mg
% Cal. from Fat: 0%
Carbohydrates, Total: 1g
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