You can use one herb or a combination of any you like. You do have a choice of the vinegar you use as a base.
A lot of recipes use white wine vinegar and this is usually for the visual effect. With the white vinegar you see the sprigs of herbs better.
I really like Cider Vinegar and usually chose this one. Try a combination of herbs and vinegars to develop flavours you like...
ONE HERB VINEGAR
4 large springs fresh Basil, or any herb you like
2 cups white wine vinegar
Put the sprigs into a 2 cup bottle and pour in the vinegar. Seal and store for 2-3 weeks before using.
This can be split between 2 smaller bottles.
FRESH HERB SAUCE
| 1 cup plain yogurt |
| ½ cup fresh herbs, try basil (lemon or lime), tarragon, thyme |
| ¼ cup chopped shallots |
| 1 small clove crushed garlic or ⅛ cup fresh minced garlic chives |
| ½ tsp pepper |
Blend all together in a small bowl and chill. Great with chicken or as a vegetable dip.
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Herb Butter or Herb Cheese
Using soft butter, margarine or cream cheese add finely minced garlic chives or any herb you prefer, mix thoroughly and refrigerate.
Overnight is best to blend flavours.
Mix butter, minced garlic chives, grated chedder cheese and a strip or two of cooked and crumbled bacon for a great baked potato topper.
Mix, cream cheese, minced garlic chives, minced basil and a strip or two of cooked and crumbled bacon with hot pasta for a quick meal.
Any blend of butter or cream cheese with herbs, bacon, grated cheese.. can be made a day or two ahead for a fast work night meal.