Herbal Oils & Vinegars

Herbal Oils:

These oils are use to flavor meats, veggies and used in salads.

To make herb oils:

Use 3-4 tbs of herbs to 2 cups of oil, Put herbs into a sterilized jar, pour oil over the herbs, close and let stand for 2-3 weeks. Strain into a sterilized bottle and label. Herb oils will keep for 1 year, if kept in a cool dark place.

Use only Virgin Olive oil, Light sunflower oil, and Grape seed oil.

Best herbs to use are Basil, bay, dill, fennel, and garlic. Lemon grass, mint oregano, rosemary, sage, savory and thyme.

Herbal Vinegars:

Herbal vinegars are used in dressings, marinades, and sauces.

Making Herb vinegars:

Use approximately 2 cups of herbs to 2 cups of vinegar. Crush sprigs or leaves to bring out their flavor, put them into a glass jar and cover with the vinegar. Let steep for 3 weeks, then strain the vinegar, pour into another bottle add more herbs. Use bottles/jars with cork or plastic lined caps. Vinegars will keep for several years.

Suitable Herbs:

Basil, borage, burnet, chives, dill, garlic, lavender, lemon balm, lemon verbena, mint, nasturtium flowers, rosemary, tarragon, thyme, and violets.

Lemon vinegar

Lemon balm, lemon thyme, lemon verbena, and peel of 2 lemons add white vinegar.

Garriague Vinegar

Winter savory, thyme, sage, rosemary, and bay leaves with 1-2 cloves of garlic and 1 dried chili (optional) add white vinegar.

Summer salad vinegar:

Basil, borage, chives and tarragon add white vinegar.

Mint vinegar:

Lemon Mint, orange mint, spearmint and peppermint add white vinegar and 1 peel each of lemon & lime.

Tarragon vinegar:

Tarragon, chives and mint add 1 clove of garlic, and add white vinegar.

Marinades:

Use marinades to season meats before cooking.

Red Wine:

½ bottle of Red wine
1tbsp of olive oil
1 sprig of rosemary
2 sprigs of thyme
2 bay leaves
1 onion finely chopped
1 tsp of ground allspice

Put all ingredients into a glass jar and shake well before using. Then chill until ready to use with Red meats and game.

Yogurt Marinade:

1 ¼ cups of plain yogurt
4 tbs of olive or sunflower oil
1 clove finely chopped garlic
1 small grated onion
¼ tsp of paprika
2 tbs of each basil and mint

Mix together in a small bowl and chill until ready to use. Use with Lamb or Beef that is to be grilled.

Seafood Marinade:

½ cup of white wine
3 tbs of lemon juice
3 tbs of Pernod, uzo or dry anis
3 tbs of olive oil
Handful of Fennel

Put into a container and shake well until blended, keep jar in the refrigerator until ready to use. Use on shrimp, and fish.

Tabi’s marinade:

2 tbs of fresh cilantro chopped
2 tbs of fresh chopped basil
1 tbs of rosemary
½ cup of olive oil
1 finely grated peel of 1 lemon
½ cup of lemon juice
½ tsp of garlic salt

Put all ingredients into a glass pan along with meat or chicken cover with foil or plastic marinade for 2 hours. Then cook meat gives a great flavor and makes the meat tender.