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GARLIC-HERB VINEGAR
•
3/4 cup fresh basil
leaves, thyme,
tarragon or
rosemary sprigs
•
4 cups white wine or
Champagne vinegar
•
1 clove glaric,
thinly sliced
•
2 lemon zest strips,
each 1 in. by 2 in.
Rinse herbs and then pat dry with paper towels.
Rough chop the leaves (leave sprigs whole).
In a saucepan over low heat, warm the vinegar until
hot but not yet simmering; do not let it boil.
Remove vinegar from the heat.
Place herbs, garlic and lemon zest in the
dispenser's Filter Chamber. Pour in the hot
vinegar and start the infusor to combine.
Allow ingredients to infuse for about 24 hours.
When flavors have fully infused, filter vinegar through a
coffee filter and pour into hot, sterilized bottles to store.
ROSEMARY-ORANGE OLIVE OIL
•
750 mL olive oil
•
5 sprigs rosemary,
dried
•
3-4 orange citrus
zest, dried
Rinse rosemary and then pat dry with paper towels.
In a saucepan over low heat, warm the oil until
hot but not yet simmering; do not let it boil.
Allow the oil to cool.
Place rosemary sprigs, and orange zest in the
dispenser's Filter Chamber. Pour in the hot
oil and start the infusor to combine.
Allow ingredients to infuse for about 24 hours.
When flavors have fully infused, filter oil through a coffee
filter and pour into hot, sterilized bottles to store.
