Rosemary vinegar is one of those quiet pantry luxuries that feels both old-world and endlessly useful. When the bottle is opened, its aroma is immediate — herbal, warm, and gently floral. Made with white wine vinegar and softened with a touch of honey, this infusion gains subtle depth from a splash of dry red wine, lending it a pale blush and a rounded finish. Simple to prepare, it rewards patience with a vinegar that elevates even the most basic dishes.
Ingredients
10 fresh rosemary sprigs (flowers included if available)
2 teaspoons honey
2 cups white wine vinegar
1–2 tablespoons dry red wine
Directions
- Run your fingers firmly along the rosemary sprigs to bruise the leaves and release their aromatic oils.
- Place the rosemary into a clean glass bottle or jar, arranging the sprigs so they fit comfortably.
- In a separate container, stir together the honey, white wine vinegar, and red wine until fully blended.
- Pour the liquid over the rosemary, making sure the herbs are completely covered.
- Seal the bottle tightly and shake gently.
- Set the bottle in a sunny window or warm outdoor spot for 14 days, giving it a light shake every few days.
- Strain the vinegar if desired, or leave the rosemary inside for a stronger infusion over time.
Yields approximately 2 cups.
How to Use
Ideal for vinaigrettes, pan deglazing, roasted vegetables, or adding a subtle herbal note to fruit salads and poached fruits.
