Blueberry Vinaigrette Recipe
Ingredients
- 1/2 cup finely chopped fresh lemon verbena or 1/4 cup dried
- 1 tbsp finely chopped fresh sage
- 1 tbsp finely chopped fresh parsley
- 1 cup fresh, whole blueberries
- 1/2 cup grated or chopped fresh lemon peel
- 3 cups apple cider vinegar
- 1 cup honey
Instructions
- Prep the ingredients: chop fresh herbs as finely as possible.
- Fill a glass jar with the blueberries, grated lemon, and finely chopped herbs.
- Pour vinegar over the ingredients by at least a couple of inches.
- Vinegar corrodes not only metal, but it also eats wax and parchment paper. Many vinegar recipes call for putting wax paper over the jar before putting on the metal lid, but it doesn’t take long to realize that the vinegar eats the paper also, leaving behind black streaks. This is one place where it is just best to use a plastic or cork lid.
- Let the fruit and herbs infuse for one month, storing the jar in a cool, dark place.
- During that month, shake the jar occasionally and check to see if you need to add more vinegar, as some of it may have been soaked up by the plant material. If the fruit or herbs are sticking out above the vinegar, add more vinegar.
- To decant: Place a funnel into the opening of a clean, sterilized jar, and lay muslin over the top of the funnel.
- Pour the vinegar through the muslin, being careful not to let the contents fall out of the side of the cloth.
- Let all the vinegar strain through the funnel into the clean jar, resisting the temptation to squeeze the fresh ingredients in the muslin. Doing so will squeeze water into your vinegar, clouding the finished product and shortening its shelf life.
- Discard the strained ingredients into the compost. The liquid left behind is your herbal vinegar.
- Add the honey and mix well.
- To store: Use a cork or plastic lid; label and date your container, and store it in a dark cabinet away from light and heat. Under these conditions, your blueberry vinaigrette should last about a year. If it turns black, has floating chunks, or develops mold or a funny smell, throw it away.
Notes
Blueberry vinaigrette can be mixed with oil to make a satisfying salad dressing, added to a marinade, or transformed into a refreshing mocktail, the shrub.