Ginger Rosemary Vinegar
This vinegar is great to marinate meats, such as flank steak, for grilling. Combine equal parts of the vinegar and an oil, pour it over the meat, and marinate for at least two hours in the refrigerator.
1 quart white wine vinegar
3 tablespoons peeled, chopped fresh ginger
10 long, fresh rosemary sprigs
Yield: 1 quart
In a large saucepan, heat the vinegar to a boil. Add the ginger and five rosemary sprigs. Turn off heat; let the mixture cool.
When the vinegar has reached room temperature, remove the ginger and rosemary.
Pour the Vinegar into a tall, clean quart bottle or several smaller bottles.
Add the remaining rosemary sprigs. Use the end of a long wooden spoon to completely submerge them. Cap and store on a cool, dark shelf for at least one week before using.
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