Herbal Vinegars

Herbal vinegars lend a luscious lift to mayonnaise, sauces or salads. You can use a single herb or a combination of herbs for a signature vinegar.

1 cup fresh herbs, such as tarragon, chives, basil, rosemary, thyme, dill, garlic or lavender
1 quart cider, white wine or red wine vinegar

Bruise herbs slightly and place in a glass or ceramic bowl; set aside. Bring vinegar to a boil in a saucepan. Pour over herbs. Cover and steep overnight. Strain mixture and discard herbs. Pour into sterilized bottles with fresh herb sprigs and cap or cork tightly. Makes four 8-ounce bottles.