Herbal vinegars are a quick one ingredient solution for producing gourmet meals with a minimum of effort.  Many recipes for salad dressings, marinades and cooking sauces combine vinegars with fresh herbs to produce their memorable flavors.  Using  herbal vinegar allows the easy production of many gourmet dishes because it eliminates buying, chopping and aging  fresh herbs in fine vinegar.

VINAIGRETTES
The principal flavor in all vinaigrette salad dressings comes from the vinegar and herbs, not the oil.  Those who are on salt or fat reduced diets know that they can eliminate salt and drastically reduce fat content by using an herbal vinegar with a poly unsaturated oil and have a wonderfully flavorful vinaigrette. 

The basic recipe is to mix 1/2 cup herbal vinegar, such as apple mint, blueberry, or mixed herb, with 1/8 cup water and 1/4 cup polyunsaturated oil. Remember you can use any oil you like, it only adds buttery smooth texture, not flavor.  If you are severely restricted you can eliminate the oil altogether and you will be pleasantly surprised with the rich flavor of this oil-less vinaigrette.

Here are two examples: 

1) Blueberry Spice Vinaigrette: 1 tbsp. dijon mustard, salt and pepper to taste, dash cinnamon, 3 tbsp. Blueberry Wine vinegar, 1/3 cp. Walnut oil; 

2) French Vinaigrette:  3 Tbsp Olive oil, 3/4 Cp. Mixed Herb Blush vinegar, 2 tbsp. diced parsley, 1 tsp. minced garlic, 1 tsp. sugar, 2 tsp. dijon mustard, pinch salt and pepper.

MARINADES
Vinegar has been used as a principal ingredient in marinades for centuries. Marinades always ask you to mix oil, vinegar and spices, pour it over the meat, chicken or fish and refrigerate over night.  During this soaking the vinegar does its magic by tenderizing and adding its flavor to the meat.  Using herbal vinegar gives you the flavor of fresh herbs and spices aged in the vinegar in one easy step.  A great easy marinade for pork or lamb would be 1/4 cup apple mint vinegar, 1/3 cup olive oil, 1 clove chopped garlic.  Mix, pour over the meat, refrigerate over night.  Broil the meat and baste with the marinade. 

We especially like the Basil Blush vinegar with extra garlic on veal chops and for an Italian beef braze.  The recipe and technique is the same except we double the garlic and use Basil Blush vinegar.

SPECIAL COMBINATIONS
Balsamic vinegar with mushrooms and Tarragon vinegar with shrimp are food combinations which are unforgettable.

Portobello mushrooms and Balsamic vinegar with herbs and spices is a most famous combination.

Our Balsamic Spice vinegar only needs the addition of oil and garlic to make a perfect grilling sauce for Portobello mushrooms.  Slice 3 mushrooms 1/8" thick, lay flat on a lightly oiled broiling pan, mix 1/2 cup balsamic spice vinegar, 2 tsps. chopped garlic, 2 tbsps olive oil.  Brush both sides of the mushroom, broil until vinegar is absorbed by mushrooms.  Turn and brown second side.

Tarragon vinegar shrimp boil makes a most delicious peel and eat shrimp boil.  Add 1/2 cup Tarragon vinegar, 1/2 cup water, 1 stalk chopped celery, 1 small sliced onion, 1/4 tsp. pepper,  1/8 tsp. ground cloves.  Bring to a boil, add 1 lb. shrimp, boil until just pink.  Scoop out the hot shrimp and cool them on ice.  Once they are chilled, peel and dip in your favorite cocktail sauce and enjoy.

Tarragon shrimp salad.  Tarragon is almost perfect for adding to the flavor of fresh shrimp.  To make outstanding shrimp salad add to 1 cup of cooked chopped shrimp, 1 tbsp. of Tarragon vinegar and a 1/4 cup chopped onion.  Mix and add just enough mayonnaise to create a slightly creamy texture.  Chill and serve on a bed of romaine or endive.

More Recipes:

Appetizer-Marinated Shrimp-4 Servings

1/4 cup Coriander Cider Vinegar
1/8 cup Extra Virgin Olive Oil
1/8 cup Canola Oil
1 tsp Dijon mustard
1 tsp Capers, optional
1/4 tsp hot red pepper sauce, optional
1/8 cup Minced Shallots or scallions
1/8 cup Sweet Green Pepper, cored, seeded
and minced 1 tbsp fresh chives, mincef
1 clove garlic, minced
1 lbs shrimp, peeled and deveined

In a pyrex or ceramic bowl combine all ingredients except shrimp. Whisk together. Boil shrimp until just pink(approx. 2 min.). Drain shrimp and add to marinade, stirring to coat. Cover and refrigerate 3 to 4 hours before serving.

Main Course-Chicken Breasts in Vinegar-Cream Sauce-4 Servings

2 lbs skinless, boneless chicken breasts
sSalt and freshly ground pepper to taste
3 tbsp canola oil
4 cloves garlic minced
3 tbsp fresh thyme, minced
3 tbsp fresh marjoram, minced
2/3 cup Basil Blush Wine Vinegar
1/2 cup vegetable stock or water
3 tbsp sun-dried tomatoes, minced
1/3 cp low-fat or nonfat sour cream

Sprinkle chicken breasts with salt and pepper. Heat the oil over medium heat in a large heavy teflon skillet. Add the chicken and cook on both sides until golden. Add the garlic and cook until soft, being careful not to burn. Sprinkle in the thyme and marjoram, cover the pan, reduce heat to low, and cook for 15 minutes, or until the chicken breasts are cooked through. Remove the chicken to a serving platter and keep warm. Increase the heat to medium and pour in the vinegar, scraping the bottom to loosen any bits. Add the stock or water and the dried tomato. Stirring constantly, cook the sauce until reduced by half. Remove from heat and stir in the sour cream. Pour the sauce over the chicken and sprinkle with fresh minced herbs.

Main Course-Baked Fish-4 Servings

2 lbs any flat fish fillet (flounder, lemon sole, orange roughy)
1/4 cupTarragon Vinegar
1/8 cup Extra Virgin Olive Oil
1/4 tsp Ground Fennel
1/4 tsp Rosemary

Mix all ingredients except fish in a pyrex or ceramic bowl. Spray baking pan with teflon coated spray or if you prefer rub pan with just a touch of olive oil to keep fish from sticking. Place fish in baking pan, brush on both sides and pour ingredients over fish and let stand for 1/2 hr. Bake in same pan at 350 degrees until it flakes with a fork-approximately 1/2 hr.

Main Course-Spicy Beef Stew-4 Servings

1 1/2 lbs beef chuck, cut into 1 inch pieces
2 tbsp Canola oil
1/3 cup Tomato Sauce
1 tbsp honey
2 cloves garlic, minced
1/2 tsp ground cinnamon
1/2 tsp freshly ground black pepper
1 bay leaf
1 1/2 lbs pear onions, peeled
1/2 cup Thyme Red Wine Vinegar
3 med tomatoes, peeled, seeded, chopped
1 tsp salt
1 tsp fresh rosemary, minced
1/2 tsp ground cumin seeds
1/4 tsp ground cloves
1 cup water
1/4 cup fresh parsley, minced

Preheat oven to 300 degrees. In a heavy ovenproof pyrex or corning casserole dish, warm the oil over medium-high heat. Add the beef and brown on all sides. Add the vinegar, tomato sauce, tomatoes, honey, salt, garlic, rosemary, cinnamon, cumin, black pepper, cloves and bay leaf and stir. Add the water, onions and parsley. Cover and bring to a boil, then place in oven. Bake for 1 hour or until the meat is tender, adding water if necessary. Remove bay leaf before serving.

Herb Cheese Spread-Yield 2 Cups

4 oz. Monterey Jack cheese, grated
3 oz. low-fat cream cheese at room temp.
3/4 cup reduced calorie mayonnaise
1/2 cup mix herb cider vinegar
1/4 cup scallions, minced
2 tbsp fresh chives, minced
4 oz. blue cheese, crumbled
2 oz. parmesan cheese, grated
1/4 cup low fat sour cream
1/4 cup fresh parsley, minced
2 tbsp fresh basil, minced

In a pyrex or ceramic bowl combine all ingredients. Arrange in a mound on a serving platter or bowl. Cover and refrigerate for several hours before serving.

White Bean Salad

2 15 oz or 16 oz cans White kidney or cannelone beans, rinsed and drained
1/2 cup green onions, thinly sliced, or scallions
1/4 cup fresh basil, minced
1/4 cup imported black olives, pitted and chopped
1/4 cup sun-dried tomatoes, minced
1/4 cup Basil Blush Wine Vinegar
3 tbsp Extra virgin olive oil
1 tsp Dijon mustard
Salt and freshly ground pepper to taste

Summer Vegetable Rice Salad-4 servings
2 cups long-grain brown rice, cooked
1 cup cherry tomatoes, stemmed and halved 1/2 cup peas, cooked
1/2 cup summer squash, diced
1/2 cup green onions, thinly sliced or stallions
1/4 cup celery, thinly sliced
3/4 cup low fat sour cream
4 tbsp Mixed Herb Blush vinegar
2 tbsp fresh herbs to match the vinegar such as parsley, sage, rosemary,thyme
In a large pyrex or ceramic bowl combine the rice, tomatoes, peas, squash, onions and celery. In a small pyrex or ceramic bowl combine remaining ingredients. Pour over rice mixture and toss until all ingredients are coated. Cover and refrigerate for several hours before serving to allow flavors to blend.

Barley Salad-4 Servings

1 1/2 cups Barley, cooked
1/3 cup sweet green pepper, cored, seeded and diced 1/3 cup sweet red pepper, cored, seeded and diced
1/4 cup corn, cooked 1/4 cp Basil Blush Vinegar
3 tbsp Extra Virgin olive oil
2 tbsp fresh basil, minced
2 tbsp fresh parsley, minced
1/4 tsp sweet paprika
Salt and freshly ground pepper to taste

In a large pyrex or ceramic bowl combine the barley, green and red sweet peppers and corn. In a small pyrex bowl whisk together vinegar, olive oil, basil, parsley, paprika, salt and pepper. Pour vinegar mixture over the barley mixture and toss until all ingredients are coated. Cover and refrigerate for several hours before serving to allow flavors to blend.

Diane's Macaroni Salad

1 16 oz box Elbow Macaroni, cooked
3 tbsp Mixed Herb Blush Vinegar
3 tbsp low fat Mayonnaise
3 carrots, finely chopped
1 clove garlic, minced
Salt and pepper to taste

In a large pyrex or ceramic bowl combine all the ingredients. Cover and refrigerate for several hours before serving to allow flavors to blend.

Rita's Salad Dressings

Italian Herb
3 tbsp Olive oil
3/4 cup Balsamic Spice Vinegar
3 tsp dried basil
3 tsp ground oregano
3 tsp ground thyme
Dash Salt and pepper

French Vinaigrette
3 Tbsp olive oil
3/4 cup Mixed Herb Blush Vinegar
2 tbsp diced parsley
1 tsp minced garlic
1 tsp sugar
1 tsp dijon mustard Pinch salt and pepper

Sesame Scallion
2 tbsp sesame oil
2 tbsp soy sauce(sodium reduced)
1 tsp sugar
2 scallions, diced
3/4 cup Tarragon Vinegar
1/4 cup apple juice

Honey Mustard
6 tsp honey
6 tsp hot Chinese mustard
3 tsp canola oil
3/4 cup Thyme Red Wine Vinegar

Blueberry Spice Vinaigrette
1 tbsp. dijon mustard salt and pepper to taste Dash cinnamon
3 tbsp Blueberry Wine Vinegar
1/3 cp. walnut oil

Creamy Tarragon Dressing
1 cup low-fat mayonnaise
1/2 cup low-fat sour cream
1 tbsp Tarragon Vinegar
1 garlic clove
1 tbsp anchovy paste
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chive
Salt and pepper to taste
Try on a salad of red leaf lettuce, mushrooms and cucumbers

Chilled Blueberry SOUP – serves 4
Use any fresh fruit in season
4 cups yogurt
1 Tbsp honey
2 tsp ground nutmeg
1 tsp ground mint
1/4 cup Blueberry wine vinegar
1 pint blueberries fresh mint sprigs

Mix first 5 ingredients well in a blender. Add half the blueberries and puree. Chill. Place remaining blueberries in bowls and ladle soup to fill. Garnish with fresh mint sprigs.

Fragrant Mint sauce

Delicious with lamb dishes
1 cup Apple Mint Vinegar
3 Tbsp sugar
1/2 cup fresh mint leaves, chopped finely
1 Tbsp grated orange rind
Combine vinegar and sugar in saucepan, cooking over low heat until sugar is dissolved. Remove from heat, stir in mint leaves and orange rind. Let stand for 30 minutes. Serve either warmed or chilled.

Garlic and Basil Steak – serves 4

Serve with sautéed peppers, onions and mushrooms.
1/2 cup olive oil
1/2 cup Mixed herb cider or blush vinegar
1/2 cup hearty red wine
1 2" thick sirloin steak
fresh ground pepper
fresh basil
fresh oregano

Combine oil, vinegar, red wine and pepper. Place steak in a glass dish, pour marinade over steak and refrigerate overnight. Reserve marinade and broil steak as desired. Heat marinade to boiling point to thicken and serve as a side sauce. Garnish with basil and oregano leaves.

Swordfish Portugaise – serves 6
Serve warm topped with sauce, or chilled on spinach leaves. Garnish with lemon and scallion greens

3 Tbsp olive oil
1 cup scallions, sliced
2 cloves garlic, minced
3 cups tomatoes, peeled, chopped and seeded dash Tabasco sauce
3 Tbsp capers
2 Tbsp Mixed herb blush vinegar pinch saffron
1 bay leaf
2 cloves
1/2 tsp Worcestershire sauce salt and pepper
2 lb swordfish cut to 1" chunks
3 Tbsp flour
4 Tbsp butter lemon wedges scallion greens

To make sauce, heat oil and sauté scallions. Add garlic and cook for 30 seconds. Add tomatoes, tabasco, capers, vinegar, saffron, bay leaf, cloves, Worcestershire sauce, salt and pepper. Bring sauce to a boil, lower heat and simmer for 30 minutes until the sauce is thick, Remove the cloves and bay leaf. Dredge swordfish in flour and sauté in butter 5-6 minutes per side. Top with sauce.

Lobster with tarragon mayonnaise – serves 4
Use homemade mayonnaise for best results

3 cups Lobster meat, cooked and cut into large cubes 1 Tbsp shallots, minced
1 Tbsp Red onion, minced
1 Tbsp chopped fresh tarragon
2 Tbsp grated lemon peel
2 Tbsp Tarragon Vinegar
3 Tbsp creme me fraiche
1/2 cup Mayonnaise
salt and pepper
bibb lettuce
lemon wedges
4 eggs, hard cooked and quartered

Place lobster, shallots, red onion, tarragon, lemon peel and vinegar in a large bowl. Toss well and refrigerate 30 minutes. Mix creme fraiche and mayonnaise, add to lobster mixture with salt and pepper. Serve on bibb lettuce with lemon and eggs.

Grilled Pork and Papaya Kebobs – serves 6
Spicy tropical tastes perk up pork. Serve with a crisp green salad.

1/3 cup olive oil
2 tbsp blueberry vinegar
1 clove garlic, chopped
3/4 tsp ground cumin
1/2 tsp ground cayenne pepper
1/4 tsp ground coriander seed
1 lb boneless pork loin, cubed
2 papayas, ripe yet firm
2 tbsp lemon juice

Mix together oil, vinegar, garlic and spices. Pour over pork and refrigerate overnight. Cube papaya, sprinkle with lemon juice. Alternate pork and papaya onto 6 skewers. Broil 15-20 minutes until pork is cooked through, turning and basting often.

 Blueberry Spiced Pork Chops – serves 4
Serve with applesauce and sweet potatoes in orange sauce. (See next recipe)

2 tbsp flour
dash cinnamon
dash ground cloves
salt and pepper
4 lean pork chops
1 1/2 tbsp butter
1 tbsp peanut oil
6 tbsp blueberry vinegar
3/4 cup chicken broth
1 peach, peeled and sliced
1/2 cup heavy cream
Mix together flour, cinnamon, cloves, salt and pepper. Dredge pork chops in flour mixture. Brown well on both sides in butter and oil. Remove from pan, deglaze pan with vinegar and broth. Simmer over low heat until well mixed. Return chops to pan and simmer about 12 minutes per side. Remove chops. Raise heat and boil sauce until it thickens slightly. Add peaches, simmer until tender. Add cream, stir until thickened. Pour sauce over chops.

Sweet Potatoes in Orange Sauce – serves 6
A lightly sweet and spicy glaze

3 tbsp honey
2 tbsp blueberry vinegar
1 cup water
1 cup orange juice
1 1/2 lbs sweet potatoes
1 tsp ground nutmeg
1 tsp ground ginger

Mix together honey, vinegar, water and orange juice. Bring to a boil. Peel and slice sweet potatoes. Drop into boiling liquid and cook until tender, about 10-15 minutes. Remove from liquid, place on heated serving platter. Reduce liquid and pour over sweet potatoes. Sprinkle with nutmeg and ginger.

Turkey Cranberry Salad – serves 4
Serve over a bed of lettuce for a low calorie meal, or in pastry puffs as an elegant appetizer

2 cups cooked turkey, diced
1/2 cup celery, diced
1/4 cup red onion, diced
1/2 cup whole berry cranberry sauce
4 tbsp low fat mayonnaise
1 tbsp blueberry vinegar
1 tbsp Thyme Red Rine Vinegar
1 tsp thyme
1 tsp poultry seasoning
Combine turkey, celery, onion and cranberry sauce. Blend the vinegar into the mayonnaise and mix with the turkey. Add thyme and poultry seasoning. Chill one hour to blend flavors.

Pumpkin Chiffon Pie  - Makes 3 pies, serving 16-18.
Try this light pumpkin pie for your next Thanksgiving

1 1/2 cups brown sugar
2 envelopes unflavored gelatin
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp Thyme Red wine vinegar
6 egg yolks, slightly beaten
1 1/2 cups milk
1 1/2 cups. canned pumpkin
6 egg whites
2/3 cup sugar
3 8" graham cracker crusts, cooked and cooled

Combine brown sugar, gelatin, salt and spices. Combine vinegar, egg yolks and milk. Stir into sugar and gelatin mixture. Cook over low heat, stirring until boiling. Remove from heat and add pumpkin. Chill. Beat egg whites until soft peaks form, gradually adding sugar. Fold in pumpkin mixture. Spoon into graham cracker crusts. Chill.

Blueberry Vinegar Pie - Makes 2 pies, serves 12
Make 2 of these, they'll go fast

4 tbsp butter
1 cup sugar
6 tbsp flour
1 tsp cinnamon
1/4 cup Blueberry Wine Vinegar
2 eggs, lightly beaten
1 tbsp grated orange rind
2 cups water
2 9" pie crusts, baked
fresh blueberries
grated orange peel

Cream together the butter and sugar. Add flour, cinnamon, vinegar, eggs, orange rind and water, mixing well. Cook in a double boiler until thickened, stirring frequently. Pour into pie shells and bake at 350 degrees for 15 minutes. Serve chilled and garnish with fresh blueberries and grated orange peel.

Peach Melba Sauce with Blueberries
Serve with gingerbread squares or inside fresh crepes or over vanilla ice cream in a tall frosted goblet. Make an ice cream float with fruit juice and a dash of blueberry wine vinegar.

4 peaches, peeled
1  tbsp grated lemon rind
2-3 tbsp confectioner's sugar
3  tsp Blueberry wine vinegar
2  cups fresh blueberries
Puree peaches to yield one cup. Add lemon rind, sugar and vinegar, adjusting to desired sweetness. Chill. Just before serving mix in fresh berries.